Adding in lentils to your baby’s purée is the perfect way to add texture slowly while also getting some protein into their diet. This purée can be served on its own or works well with mashed potato or pasta.
Makes: 9 x 90ml/3oz portions
1 tbsp olive oil
1 onion, finely chopped
1 red pepper, chopped
½ courgette, chopped
3 cloves of garlic
135g red split lentils, soaked & drained
1 tsp ground coriander
2 tsp tomato purée
400g tin chopped tomatoes
600ml low salt vegetable stock
Hand full Parmesan cheese, grated
- Heat the olive oil in a large saucepan over medium heat. Add the onion, pepper, and courgette.
- Cook until softened but not browned. Add in the garlic and cook for a further minute.
- Add the lentils, coriander, tomato purée, tomatoes and vegetable stock.
- Bring to a boil, cover and simmer for 40-45 minutes. Add in your Parmesan at the end allow to cool and serve.
Weaning and Storage
Intro to texture 6 Months
Smooth purée with no lumps. Blend vegetables and offer as a purée. Add liquid to get the right consistency.
Finger food 6 Months+
Offer soft vegetables or if offering as a purée, team it with chunky bread to dip.
Increased texture 6 ½ Months
Smooth and slightly thicker purée, no lumps. Blend your vegetables and add in pasta, rice or mashed potato after you blend. Add liquid to get the right consistency.
Textured 8 Months+
Making sure vegetables are nice and soft, mash and offer with your choice of starchy food.
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Our Weaning Advice page provides information and advice on weaning your baby. It includes recipes, tips, and articles on a variety of topics related to weaning, such as introducing finger food, adding herbs and spices to baby food, and healthy snacks for your baby, and lots more