Weaning recipe: Carrot & red lentil purée

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
  • Easy

Nutrition per serving

  • kcal 15
  • fat 0.3g
  • saturates 0.1g
  • carbs 2g
  • sugars 1g
  • fibre 0.6g
  • protein 0.6g
  • salt 0.02g


  • 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)


  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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