Lentil & Red Veggie Puree

  • 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.

STARTING SOLIDS: Do you know anyone who is about to start their baby on solids? Or perhaps you’re after some new puree and finger food ideas for your own baby? Our e-Book is full of recipe’s, nutrition advice and forming positive food associations right from the first mouthful to help you and your baby through any fussy eating phases in the future. Check it out here.

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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


Step 1

Place the water in a large saucepan over medium-high heat. Sauté the leek and red capsicum for 5 minutes or until softened. -

Step 2

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. -

Step 3

Using a stick blender or food processor, blend together until you have the desired consistency. -


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Recipe Comments

  1. posted by Alex on August 1, 2014

    Hi, I was wondering how you’d adapt the recipe if you used dry lentils rather than tinned? Thanksx

    • posted by Bridgitte on October 15, 2014

      I made with dry red lentils today (also onion instead of leek) and just put enough stock to allow everything to simmer – sooo tasty! Little miss 9mths loved it 🙂


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