6–8 months
Spinach and lentil mash
Main mealPrep 10 minCook 25 minPortions: 3
Ingredients
- 3 tablespoons of red lentils
- 2 handfuls of fresh spinach leaves
- 1 small potato
- Water
Method
- Rinse the lentils until the water runs clear.
- Wash the spinach thoroughly in plenty of water so no grit is left, and pull off the coarse stems.
- Cook the lentils with the chopped potato in unsalted water until they break down completely.
- Add the spinach and keep cooking until the leaves are fully wilted and soft.
- Mash with a fork or blend so no leafy strands remain, and serve once cooled.
Texture
Softly mashed with small soft lumps, and no whole lentils and no strands of spinach leaf 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
Spinach is never given raw; the leaves must be fully cooked and mashed, or strands gather in the mouth. Red lentils are already hulled so no sieving 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.