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Carrot & Red Lentil Puree

GF | DF | NF | RSF | EF
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Servings: 3 baby serves
Course: 1 meal a day, puree, Soup, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 45 grams red lentils  dried
  • 110 grams carrot roughly 2 small carrots
  • 1 cup bone broth  or water or vegetable stock
  • 1 tsp paprika 
  • 1 garlic clove 
  • 1 tbsp ghee

Equipment

  • Small Saucepan
  •  Blender

Method
 

  1. Rinse the red lentils and set aside
  2. Chop the carrot into small equal sized pieces 
  3. Take out a small saucepan and place it over a low heat, adding in the ghee 
  4. Peel and finely dice the garlic clove and place that into the saucepan too
  5. Next add in the red lentils and paprika and carrots, and cook for a minute or so 
  6. Pour in the broth and bring to a boil
  7. Reduce to a simmer then place a lid over the top to cook for 10 minutes 
  8. Once the carrots are soft, pour into a blender and blend the puree until smooth

Notes

AGE APPROPRIATE: 6 months +