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Weaning recipe: Carrot & red lentil purée New-recipe-icon

Carrots and red lentils are packed with goodness and this weaning purée is great for babies moving on from eating soft foods to slightly more textured meals

  • Prep: 5 mins
    Cook: 20 mins
  • Makes about 400g
  • Easy
  • Makes about 400g
  • Easy
  • Calories 15
  • Carbohydrates 2
  • Saturated Fat 0.1
  • Sugar 1
  • Protein 0.6
  • Fat 0.3
  • Fibre 0.6
  • Salt 0.02

Nutrition per serving

  • Calories 15
  • Carbohydrates 2
  • Saturated Fat 0.1
  • Sugar 1
  • Protein 0.6
  • Fat 0.3
  • Fibre 0.6
  • Salt 0.02

Ingredients

  • small knob of butter
  • ¼ tsp ground coriander (optional)
  • 50g red split lentils, thoroughly rinsed
  • 4 carrots (around 350g carrots), peeled and cut into chunks
  • 1-2 tbsp yogurt (optional)

Method

  1. Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.

  2. Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.

  3. Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.

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