Carrot, pumpkin and lentil mash
Suitable from 9 months
Makes 2 cups
Gluten free
No added soya
No added egg
Vegetarian
Ingredients:
• ¼ cup red lentils
• 1 cup peeled, diced carrot
• 1 cup peeled, diced pumpkin (seeds removed)
• 1 ¼ to 1 ½ cups water
• Optional: A little follow-on formula powder* or milk
Method:
Rinse lentils and cook with the vegetables as directed for Butternut and lentil purée recipes. Begin with 1 ¼ cups of water adding extra if needed. Cook for 25 to 30 minutes or until carrot is soft. Drain as necessary, reserving liquid.
Mash well with potato masher. Or purée with a hand-held blender, adding liquid as needed.
Cool then serve.
Optional: just before serving add a scoopful of formula powder or milk.
Please note* Leftover lentil/vegetable purée is a great base for a soup.