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
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
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.
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.
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.
