6–8 months
Red lentil purée
Main mealPrep 5 minCook 25 minPortions: 3
Ingredients
- 3 tablespoons red lentils
- 1 small carrot
- 1 small potato
- Water
Method
- Rinse the lentils until the water runs clear.
- Simmer them in unsalted water with the chopped carrot and potato.
- Cook until the lentils have completely broken down and the vegetables are soft.
- Mash with a fork or blend, loosening with cooking water if needed.
- Serve once cooled.
Texture
Smooth, with no whole lentils left at this age.
Serving
Serve warm. If it is stiff, you can loosen it with a little of the cooking water.
Preparing for choking safety
No whole lentil should remain — cook until they collapse, then mash.
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. 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.