6–8 months
Lentil and bulgur mash
Main mealPrep 8 minCook 30 minPortions: 3
Ingredients
- 3 tablespoons of red lentils
- 2 tablespoons of fine bulgur wheat
- 1 small carrot
- Water
Method
- Rinse the lentils and the bulgur separately.
- Cook the lentils with the chopped carrot in unsalted water until they break down completely.
- Add the bulgur and cook, adding water as needed, until it has swollen and is completely soft.
- Mash well with a fork so no firm grain of bulgur and no whole lentil is left.
- Let it cool and check the temperature before serving.
Texture
Softly mashed with small soft lumps, and no firm grains of bulgur and no whole lentils left.
Serving
Serve warm. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
Preparing for choking safety
Bulgur is made from wheat and a firm grain is a risk, so cook until it has fully swollen. Red lentils are hulled so no sieve is needed, but no whole lentil may remain.
Key nutrients
ProteinIronFolateFibre
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. 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.
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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.