Weaning recipe: Carrot & red lentil purée

5 healthy soups baby food baby recipes carrots first foods gluten free low fat puree red lentils vegetarian weaning

N/A

Makes about 400g

Source

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.