Lentils are known to be a great alternative protein source and are full of fibre as well as that critical nutrient, iron, so make an awesome first food.
They are commonly eaten in South East Asia where parents pair lentils with rice for baby to eat.
We’ve kept this recipe super simple with just the addition of carrot and celery which gives a natural sweetness but importantly provide vitamin C which will help your baby’s body absorb the iron.
And a hint of cumin provides a beautiful taste, introducing your little one to the world of flavour and on their way to becoming a fearless foodie!
How to Store
Separate into smaller portions and let it cool for over 1-2 hours.
Throw away leftovers that have been stored out of the fridge for longer than 2 hours or if they have had baby’s spoon or hand in it.
When cooled, place into the fridge and store in an airtight container for up to 2 days.
Also suitable for home freezing after 30 minutes in the fridge.
Defrost overnight in the fridge or microwave on the ‘defrost’ setting. Then reheat, making sure the temperature is piping hot (reaches 70 degrees C for 2 minutes).
Eat within 24 hours of defrosting or throw away.
Do not reheat more than once.
Carrot, Celery and Red Lentil Baby Food
- 100 g Red Lentils rinsed and soaked
- 2 tsp 10g of unsalted butter
- 3 Small Carrots peeled and diced (approx 100g)
- 20 g Celery finely chopped (half a celery stick)
- ¼ tsp of Cumin Powder
- 300 ml of water
- Add butter, carrots, celery, and cumin powder to a pan and let it cook for 5 minutes.
- Then add the rinsed red lentils, mix, and cook for another few minutes.
- Pour 300ml of water to the pan and cover, letting the mixture simmer for 20 minutes on medium heat, checking and stirring occasionally.
- Blend with hand blender to your desired consistency.
- You can also add your babies’ milk to make the puree thinner.
With thanks to Bijal Tankodra for her help in designing this recipe.