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Lentil Puree in White Bowl with White Spoon.
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5 from 7 votes

Lentil Puree

A delicious baby lentil puree made with lentils and mixed vegetables. With some stock/broth and a little seasoning, it can also be transformed into a delicious soup for the family to enjoy.
Prep Time5 minutes
Cook Time26 minutes
Total Time31 minutes
Course: Baby Food
Cuisine: Western
Servings: 8
Calories: 97kcal
Author: Amy

Equipment

  • Blender or stick blender

Ingredients

  • 1 tablespoon olive oil
  • ½ onion , finely chopped
  • 1 garlic clove , minced
  • 1 medium carrot , peeled and finely chopped
  • ½ celery stalk , finely chopped
  • ½ red bell pepper (capsicum) , finely chopped
  • ½ cup (100g) red lentils , washed
  • 200g (1½cup) sweet potato , peeled and chopped in 1 cm cubes
  • 1 ½ cups (375ml) chicken/vegetable stock (or water) ,homemade/ low sodium (see notes)

Instructions

  • In as saucepan, sauté the onion, garlic, carrots, and celery over medium heat for approximately 5 minutes, or until they have softened and become tender.
  • Add the bell pepper to the sautéd vegetables and continue cooking for an additional minute.
  • Add the red split lentils and sweet potato to the sautéed vegetables, then pour the baby friendly stock/broth or water over the mixture. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for approximately 20 minutes.
  • Use a stick blender, regular blender or food processor to puree the mixture until smooth and creamy.

Video

Notes

  • STOCK: To keep sodium levels lower for baby, it is important that you use a homemade vegetable stock / chicken stock or very low sodium stock. Alternatively you can replace with water.
  • MAKE IT A SOUP: After blending the puree for your baby, set aside their portion and combine the remaining puree with chicken or vegetable stock/broth, along with a touch of seasoning, to transform it into a flavourful lentil soup that can be enjoyed by the rest of the family.
  • VARY THE TEXTURE: To introduce different textures and provide your baby with a chunkier puree experience, you can use a potato masher or fork to mash the mixture to your desired consistency.
  • STORAGE: Refrigerate for up to 2 days or freeze for up to 2 months (full instructions above). 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 302mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5070IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg