Carrot and Lentil Puree
An iron-rich puree combining sweet carrots with protein-packed red lentils. Ideal for babies 6 months and older who need iron from complementary foods.
Ingredients
- 2 medium carrots, peeled and diced
- ½ cup red lentils, rinsed
- 1.5 cups water
- ¼ tsp ground cumin (optional, for 8+ months)
Method
- Rinse red lentils under cold water until the water runs clear. Peel and dice carrots into small pieces.
- Place carrots, lentils, and water in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer until lentils are completely soft and carrots are very tender.
- If using cumin for older babies, stir it in during the last minute of cooking.
- Transfer to a blender and puree until smooth, adding extra water as needed for desired consistency.
- Cool to a safe temperature and serve, or portion into ice cube trays for freezing.
Chef's note: NEVER add honey for babies under 1 year. No added salt or sugar. Red lentils are an excellent source of iron for babies. Pair with a small amount of vitamin C (a squeeze of orange juice mixed in after cooling) to boost iron absorption. Freeze portions for up to 3 months.
Nutrition per serving
70kcal
4gprotein
13gcarbs
0.3gfat
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