A chopping board with the ingredients for carrot & red lentil purée

Weaning recipe: Carrot & red lentil purée

By Caroline Hire
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Prep: 5 mins Cook: 20 mins

Easy

Makes about 400g

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
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Ingredients

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ¼ tsp ground coriander (optional)
  • 50g red split lentils, thoroughly rinsed
  • 4 carrots (around 350g carrots), peeled and cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1-2 tbsp yogurt (optional)
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

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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