9–11 months
Beef and red lentil mash
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 80 g of lean minced beef
- 4 tablespoons of red lentils
- 1 small carrot
- Water
Method
- Pick out any visible fat or gristle from the mince.
- Cook the mince in unsalted water, breaking up the lumps, until no pink remains.
- Rinse the lentils until the water runs clear and add them with the chopped carrot.
- Cook until the lentils are completely soft.
- Mash with a fork, leaving small soft lumps, and moisten with the cooking water.
Texture
Thick and lumpy, with lentil and carrot pieces that squash with gums, and no firm lumps of mince left.
Serving
Serve warm. Portion out into a separate bowl.
Preparing for choking safety
Use lean mince with visible fat and gristle removed. Red lentils are hulled so no sieve is needed, but no firm lentil may remain.
Key nutrients
ProteinIronVitamin B12Zinc
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.