Weaning Recipe Carrot Red Lentil Purée Food

WEANING RECIPE: CARROT & RED LENTIL PURéE

Weaning recipe: Carrot & red lentil purée image

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

Provided by Caroline Hire - Food writer

Time 25m

Yield Makes about 400g

Number Of Ingredients 5

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)

Steps:

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.

Nutrition Facts : Calories 15 calories, Fat 0.3 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 0.6 grams protein, Sodium 0.02 milligram of sodium

RED LENTIL PUREE

Red Lentil Puree image

Make and share this Red Lentil Puree recipe from Food.com.

Provided by Thorsten

Categories Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces red lentils
1 1/2 cups water
5 -8 sprigs thyme (10-12 cm long)
1 teaspoon sea salt
1/2 lemon, juice of
3 1/2 tablespoons olive oil
1 garlic clove, minced
8 black olives
1 teaspoon capers
2 cherry tomatoes, halfed
1/2 small onion, sliced in rings

Steps:

Bring water, lentils and thyme to boil.
Reduce heat to low and cook for 10-15 minutes until lentils are soft and water is absorbed (for cooking time: refer also to package directions).
Remove Thyme Sprigs and mash Lentils.
Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
NOTE: Mirj suggested to add some lemon zest to the lentil puree. Thank you Mirj, I think this is a great idea to support a fresh note.

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