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Ingredients
To make 6 portions of Lentil and Vegetable Puree you will need:
30g (1oz) butter
125g (4oz) leeks, finely sliced
30g (1oz) celery, chopped
30g (1oz) red pepper, cored, de-seeded and chopped
60g (2oz) red lentils
100g (4oz) 1 medium carrot, peeled and chopped
250g sweet potato, peeled and chopped
1 bay leaf
15 fl oz vegetable stock or water
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Instructions
1. Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes.
2. Add the celery, red pepper and carrot and saute for 5 minutes.
3. Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock.
4. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender.
5. Remove the bay leaf and blend to a puree.
The Lentil and Vegetable Puree can then be frozen in ice cube trays or small freezer/sandwich bags and defrosted when required (allow approximately 8 hours).
Suitable from 6 monhts, your baby will love this tasty lentil and vegetable puree.
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