Lentil & Red Veggie Puree2014-04-12
- Yield : 1 cup
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Lentil and red veggie puree
This recipe was featured in the One Handed Cooks Magazine Issue #2. For more great recipe ideas pick up the latest mag today.
This puree has a lovely flavour and texture that babies just love. You can use it as a base to add other ingredients, such as meat or quinoa, risoni pasta or brown rice.
Nutrition Note: Lentils are a fabulous way to add protein and extra fibre to your baby’s vegetable purees.
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- 4 tbs water
- 1 small leek, white part only, finely sliced
- ½ small red capsicum, chopped
- 1 tomato, chopped
- 1 cup tinned brown lentils, drained
- ½ medium sweet potato, peeled and diced
- 1 cup salt reduced vegetable stock, or water
Place the water in a large saucepan over medium-high heat. Sauté the leek and red capsicum for 5 minutes or until softened. -
Add the sweet potato, tomato, lentils and stock and bring to the boil. Reduce the heat, cover, and leave to simmer for 10-15 minutes or until the sweet potato is soft. -
Using a stick blender or food processor, blend together until you have the desired consistency. -
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