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
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: Per tbsp
- kcal15
- fat0.3g
- saturates0.1g
- carbs2g
- sugars1g
- fibre0.6g
- protein0.6g
- salt0.02g
Ingredients
- small knob of butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- ¼ tsp ground coriander (optional)
- 50g red split lentils, thoroughly rinsed
- 4 carrots (around 350g carrots), peeled and cut into chunks
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1-2 tbsp yogurt (optional)
Yogurt
yog-ertYogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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.
Comments, questions and tips