Chicken, Leek & Lentils

  • Yield : 2 cups
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Chicken, leek and lentils is a simple, yet tasty puree for the babies.  Carrot and parnsip puree was a favourite when George started solids so with the addition of leeks for flavour,  chicken for protein and lentils for texture it was still a winning combination.

Nutrition Note:  Kids love chicken making it a favourite first food.  It’s rich in many important nutrients needed for growth and development and low in natural chemicals that can trigger symptoms of food intolerance.

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  • 2 tsp olive oil
  • 1 leek, white part only, sliced
  • 1 medium carrot, diced
  • 1 parsnip, peeled and diced
  • 150 g chicken breast, chopped
  • 1 cup water
  • 6 tbsp tinned brown lentils, drained and rinsed


Step 1

Heat the oil in a saucepan over medium heat. Add the leek and saute for 5 minutes or until soft. Add the carrot, parsnip, chicken, lentils and water and cook for a further 10 minutes or until the chicken is cooked through and vegetables are soft. -

Step 2

Puree until you have your desired consistency, adding more water if needed. -

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Recipe Comments

  1. posted by Sara on January 3, 2014

    I am wondering about the lentils… What is “tinned” (thinned?) and where do they come into play in the instructions? Thanks!

    • posted by Allie on January 3, 2014

      Hi Sara. Thanks for your message I have amended the recipe to include the lentils. Tinned is referring to tinned or canned lentils for convenience or you can cook your own. I hope that helps :)Ax

  2. posted by Mel on February 28, 2014

    Will this freeze ok ?


    • posted by Jess on March 1, 2014

      Absolutely Mel 🙂 Enjoy, Jx

  3. posted by Olga on March 11, 2014

    Would it be better to pop the lid on when cooling for the last 10 mins? Or makes no difference?

  4. posted by Niomi on April 15, 2015

    Could this work with chicken theigh and if so would the cooking time need to be amended?

  5. posted by Ash on April 13, 2016

    Hi there

    Just wondering if I can use dry red lentils instead of tinned? I always have these on hand but wouldn’t really know what to do with the left over tinned ones. Would I just add some more liquid when cooking?

    Thank you!


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