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
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10 Portions
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25 mins
prep time -
10 mins
Cook time -
suitable for freezing
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V
Vegetarian
Ingredients
- 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
Method
- 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.
