Lentil-Carrot Mash

1. 1 Red lentilspack 450 g ≈ $2.40 30 g
2. 2 Carrots≈ $1.50 per kg 40 g
3. 3 Potatoes≈ $2.15 per kg 40 g
4. 4 Olive oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse red¹ lentils in cold water until the water runs clear; peel the carrot² and potato³; cut them into 2 cm cubes; prepare a pot with at least 2 liters capacity; heat the pot over medium heat.

2. Place the rinsed lentils, chopped carrot², and potato³ in the pot; pour in water to cover the ingredients by 2–3 cm; bring to a boil over high heat, then reduce to a simmer.

3. Simmer over low heat for about 20 minutes until lentils and vegetables are tender; stir occasionally and monitor the water level.

4. Remove from heat and let stand for a minute, then blend with the cooking liquid until smooth, adding a bit more liquid if needed to reach the desired creaminess.

5. Add butter and stir until fully melted and smooth; salt to taste while mixing.

6. Serve warm; you can top with a light pat of butter and serve with toast or crackers if desired.

7. Store leftovers in the refrigerator for up to 1 day; reheat over moderate heat, thinning with water or stock as needed.

In short

• A child's portion for ages 1–3; suitable from 10 months. For younger kids, halve it and purée.