Weaning recipe: Spinach, sweet potato & yellow split pea purée
Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids. It has a bit of texture and the option of subtle spice
Weaning recipe: Carrot & red lentil purée
Makes about 400g
Easy
Prep:
Cook:
Carrots and red lentils are packed with goodness and this weaning purée is great for babies moving on from eating soft foods to slightly more textured meals
Skip to ingredients
- small knob of butter
- ¼ tsp ground coriander(optional)
- 50g red split lentilsthoroughly rinsed
- 4 carrots(around 350g carrots), peeled and cut into chunks
- 1-2 tbsp yogurt(optional)
Nutrition: Per tbsp
- kcal15
- fat0.3glow
- saturates0.1g
- carbs2g
- sugars1g
- fibre0.6g
- protein0.6g
- salt0.02g
Method
step 1
Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.
step 2
Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.
step 3
Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.
