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Weaning recipe: Carrot & red lentil purée

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Weaning recipe: Carrot & red lentil purée

Name: Weaning recipe: Carrot & red lentil purée
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Makes about 400g
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)

Caroline Hire – Food writer

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Makes about 400g

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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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

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per tbsp

kcal15
fat0.3g

low
saturates0.1g
carbs2g
sugars1g
fibre0.6g
protein0.6g
salt0.02g

Method

step 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.
step 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.
step 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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A star rating of 5 out of 5.2 ratings

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