Beetroot & carrot dahl

Lentils are a great source of vegetarian protein, and make a great, slightly thicker puree for when introducing texture to little ones.

Prep: 10 minutes | Cooking: 15 minutes | Suitable from 6 months | Makes 8 portions | Suitable for freezing


  • 1 tbsp olive oil
  • Pinch of ground cumin
  • 50g red split lentils, thoroughly rinsed
  • 2 medium carrots, peeled and chopped
  • 1 x medium sized pre cooked vacuum packed beetroot (not pickled in vinegar), cut into chunks


  • Heat the oil in a saucepan, add the cumin and cook for 10 seconds. Stir in the lentils, carrots, and beetroot 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 vegetables are tender.
  • Drain, then either blend to a smooth puree, or, if introducing texture leave as is. Serve one portion and divide the rest between small containers and freeze.