Lentil Puree With Carrots and Sweet Peppers
This is about as gourmet as baby food gets. Serve it with baby's fanciest spoon.
- 1 tbsp vegetable oil
- 1 small onion, peeled and chopped
- 3 tbsp red pepper, cored, de-seeded and chopped
- 2 tbsp red lentils
- 1 medium carrot, peeled and chopped
- 1 cup boiling water or unsalted vegetable stock
- 1/3 cup grated cheddar cheese
- Sauté the onion, carrots and red peppers in the vegetable oil for about 3-4 minutes.
- Rinse the lentils, add them to the pan, and cover with the boiling water or vegetable stock.
- Cover and cook for about 25-30 minutes, or until the lentils are mushy. Top off with a little more water if necessary, but there should be only a little liquid left in the pan at the end.
- Stir in the cheddar cheese and puree using a handheld blender.
- A vegetarian baby's first taste of food is the same as for other babies—baby rice, fruit and vegetable purees, etc. But from around seven months old, when proteins are being introduced, it differs. Instead of meat, give dairy foods, eggs and lentils.
- Lentils figure high up in the list of superfoods. They are an excellent source of protein, iron, zinc and potassium. Lentils contain quite a lot of fiber and can be indigestible so don't give too many lentils to young babies.