Lentil and Carrot Purée
A smooth, unsalted purée made from red lentils, carrots, and potatoes—perfect for babies starting solids at 10 months.
- Time
- 30 min
- Serving
- 166 kcal
- Ingredients
- ≈ $0.31
- Protein
- 9 g
Ingredients
- 1 Red lentilspack 450 g ≈ $2.40 30 g
- 2 Carrots≈ $1.50 per kg 40 g
- 3 Potatoes≈ $2.19 per kg 40 g
- 4 Olive oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the red1 lentils until the water runs clear. Peel the carrot2 and potato3, then cut into ½–¾-inch cubes.
Place the lentils and vegetables in a pot, cover with water 2–3 inches above the ingredients, and bring to a boil over high heat.
Reduce heat, cover, and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the vegetables mash easily with a fork.
Remove from heat, reserve a little broth in a cup, then blend the mixture until completely smooth; thin with broth if needed for desired consistency.
Stir in olive oil, let cool to warm, and serve.
Tips
- Why it works
- Cut carrot and potato into 2 cm cubes so they cook evenly and don’t turn mushy or stay hard.
- Substitutions
- Use sweet potato (40g) for a deeper flavor, or swap olive oil for butter (3g) if preferred.
- Common mistakes
- Overcooking turns the mash grayish. Check doneness by mashing a piece; it should break easily.
- Storing and reheating
- Eat within 1 day. Reheat gently with a splash of water or stock to restore creaminess.
- Serve with
- Pair with buttered toast for a simple lunch, or serve alongside grilled chicken strips.
In short
- A child's portion for ages 1–3; suitable from 10 months. For younger kids, halve it and purée.
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