Lentil And Vegetable Baby Food

LENTIL AND VEGETABLE BABY FOOD

Lentil and Vegetable Baby Food image

Make and share this Lentil and Vegetable Baby Food recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 ounces onions, chopped
3 1/2 ounces carrots, peeled and chopped
1/2 ounce celery, chopped
2 ounces split red lentils
9 ounces sweet potatoes, peeled and chopped into small dice
7/8 cup tomato sauce
2 ounces cheddar cheese, grated

Steps:

Heat the vegetable oil and saute the onion, carrots and celery for 5 minutes.
Rinse the lentils and add to the pan, along with the sweet potato. Cook for 1 minute.
Pour in the tomato sauce and 1 tablespoon of water. Cover and cook for about 30 minutes.
Remove from the heat and stir in the cheese until melted.
Puree with a hand blender and serve.

Nutrition Facts : Calories 226.2, Fat 8.5, SaturatedFat 3.5, Cholesterol 14.9, Sodium 425.8, Carbohydrate 29.5, Fiber 8, Sugar 7.2, Protein 9.3

LOVELY LENTILS (BABY FOOD)

Lovely Lentils (Baby Food) image

I have been making baby food and purees for the last 5 months. I love it and baby does too! I was confident baby would turn this recipe down but this is one of his absolute favorites! Credit goes to Annabel Karmel and her fabulous baby food ideas. After preparing a batch of this, I spoon portions into an ice cube tray, flash freeze, remove from trays and then store in bags in the freezer. Two cubes reheated is the perfect portion for a hungry nine month old

Provided by Hadice

Categories Lentil

Time 25m

Yield 5-10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup onion, finely chopped
2 medium carrots, peeled and chopped
2 tablespoons celery, chopped
1 tablespoon vegetable oil
1/4 cup lentils
1 medium sweet potato, peeled and chopped
1 3/4 cups vegetable stock or 1 3/4 cups water

Steps:

In a medium saucepan saute the onion, carrot, and celery in vegetable oil for 5 minutes or until softened.
Add lentils and sweet potatoes and slowly add stock.
Bring to a boil.
Cover, reduce heat and simmer.
Puree in a blender and portion out as desired. This recipe will make anywhere from 5-10 servings.
Can be refrigerated for 1 week or frozen for 6 weeks.

Nutrition Facts : Calories 74.8, Fat 2.9, SaturatedFat 0.4, Sodium 34.4, Carbohydrate 11.2, Fiber 2.6, Sugar 3.1, Protein 1.7

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