Lentil & vegetable puree
This is a popular recipe with babies and can be used for the whole family as a dahl served with rice or add stock to make it into a soup. Lentils and garlic are full of prebiotic fibres to support a healthy gut. Babies can have herbs and spices added to foods from six months and this is a great way to get them used to your family foods. Just be careful with salt as this is sometimes added to flavourings and should be avoided for babies under one year of age.
Ingredients
2 spring onions, finely chopped
1 carrot, chopped
1 stick of celery, chopped
1 cup spinach
3 tablespoons vegetable oil
1 garlic clove
1 tablespoon curry powder
300g red lentils (washed)
1 cup sweet potato, peeled and cut
400g can tomatoes
Method
1. Sauté spring onion, carrot, and celery in vegetable oil until cooked. Add garlic and curry powder and sauté for a few minutes. Finally add spinach and sauté for a few minutes.
2. In a separate pot, boil lentils with 2 cups of water until soft. Drain with a sieve. Keep some cooking water aside.
3. In another pot, boil sweet potato until soft, then drain.
4. Add lentils and sweet potato to cooked vegetables. Blend to desired texture. Add slightly more cooking water from the lentils if you need it to be runny.
5. Allow to cool and give to baby.
AS FEATURED IN ISSUE 54 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
