6–8 months
Thick chicken and lentil purée
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 60 g of skinless chicken breast
- 3 tablespoons of red lentils
- 1 small carrot
- Water
Method
- Remove the skin and visible fat from the chicken and cut it into small pieces.
- Cook in unsalted water until no pink remains, even at the thickest part.
- Add the rinsed lentils and the chopped carrot.
- Cook until the lentils have broken down completely and the carrot is soft.
- Blend until thick enough to stay on the spoon, not left as a thin soup.
Texture
Smooth and thick enough to stay on the spoon, with no chicken fibres 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
Chicken is never served in pieces; skin, fat and bone must be removed and it is blended until no strands remain. It is not served thin, but thick enough to stay on the spoon.
Key nutrients
ProteinVitamin B12Iron
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.