This iron-packed, high fibre purée is a great first food. Offer it along with Vitamin C-containing fruits or veggies to increase iron absorption. My go-to Vitamin C add' ins are store bought unsweetened applesauce and tomato in some form like adding some homemade pasta sauce to the purée.
Scroll down to see the instructional video.
PREPARATION: 5 MIN | COOKING: 30 - 45 MIN
MAKES: 2 1/2 CUPS THIN PUREE OR 2 CUPS THICK PUREE
Ingredients
½ cup dry red lentils
1 ½ cup (for thick purée) or 2 cups (for thin purée) water or no sodium added stock
Optional: ½ chopped onion, 1 diced tomato, 1 diced carrot or sweet potato, unsalted herbs/seasonings
Directions
Rinse the lentils very well. The best way to do this is to put them in the pot, add water then rinse. Repeat until the water is clear.
Add the water or stock. Bring up to a low boil.
Skim off the foam that rises to the top to avoid the contents from boiling over.
Cook until lentils are soft.
Optional: Cool then purée in a blender or food processor for a smoother consistency.
Lentil purée is not just for babies, add it to boost nutrition for the whole family like mixed into soups, stews and even smoothies. I have used ¼ cup in place of flour in pancakes, muffins and loaves.
Can be stored in the freezer for up to 8 months.
High iron lentil puree is an example of a stage 1 or 2 consistency, depending on how you make it. Learn more about feeding your baby different textures from Nicola Pratt (FeedingPlus) a Certified Speech-Language Pathologist with over 20-years of experience in Pediatric Feeding. She explains introducing various food textures to baby HERE.
Lentil puree instructional video
