The BBC Good Food logo
A chopping board with the ingredients for carrot & red lentil purée

Weaning recipe: Carrot & red lentil purée

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per tbsp
HighlightNutrientUnit
kcal15
low infat0.3g
saturates0.1g
carbs2g
sugars1g
fibre0.6g
protein0.6g
salt0.02g
Advertisement

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

  • 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.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content