And this sweet potato and red lentil puree is one of them. Made with 3 simple ingredients, they are simply sauteed and then boiled until soft.
You can then blend part of it into a thicker puree for baby. With the rest, add some water, seasoning and perhaps grated cheese, to make it into a hearty soup for family dinners. Serve with wholewheat bread or crackers for a nutritious meal. Job done!
Summary
Time: 30 minutes
Ages: Babies (8m+) to Teens
Difficulty: Easy peasy
Makes: 2 servings
How to make red lentil puree for baby?
Refer the instructions on the packet but generally red lentils need to be boiled for about 20 minutes. You want them to be soft throughout.
When they’re ready, drain the lentils, keeping as much water as you need to blend it to the right consistency.
Use a handheld mixer or food processor to blend the lentils until smooth.
Can you freeze lentil puree?
Yes this sweet potato and lentil puree can be frozen for up to 3 months. We recommend spooning it into an ice cube tray or into small pots and popping in the freezer so that you can grab individual portions when you need to.
Remember to use containers that are BPA free. Lentil puree can also be stored in the fridge in airtight containers for up to 2 days.
Ingredients
- 50 grams red split lentils (dried weight)
- 200 grams sweet potato (peeled and chopped)
- 1 leek – white parts only, chopped
- 1 tablespoon olive oil
- Boiling water or vegetable stock – adjust to achieve your desired consistency
Instructions
- Take a medium sized saucepan and heat 1 tablespoon olive oil over a medium heat.
- Saute the chopped leeks and sweet potato chunks for a few minutes.
- Add the dried lentils and stir for a moment.
- Add enough boiling water to cover the vegetables and simmer for 20 minutes until soft.
- When everything is cooked through, take a moment to adjust the amount of water in the saucepan so that the baby puree or soup is as thick as you would like. We recommend blending it thicker and then adding water slowly as you need to afterwards.
- Blend the soup using a handheld blender or in a food processor and enjoy!
For adults we recommend seasoning the soup with salt and pepper. You can also add some grated cheese if you would like, and serve with some wholewheat crackers.
Sweet potato and lentil puree – our step by step guide:
Let the vegetables ‘sweat’
Heat 1 tablespoon olive oil on a medium heat and sautee the chopped leek and peeled and chopped sweet potato for 5 minutes.
Add the red lentils and simmer
Stir in the red lentils and add boiling water.
Bring it the boil and simmer for 20 minutes or until all the ingredients are soft and cooked through.
Blend into a baby puree or into a soup for family dinners
Adjust the water in the saucepan to achieve the right consistency.
Take a handheld blender to puree the soup or pour it into a food processor to blend it.
You can serve this dish as a nutritious baby puree for baby, or season it with salt and pepper to serve to the rest of the family with some wholewheat crackers.
Sweet potato and lentil puree or hearty family soup
Ingredients
- 50 grams red split lentils (dried weight)
- 200 grams sweet potato (peeled and chopped)
- 1 leek white parts only, chopped
- 1 tbsp olive oil
- boiling water or vegetable stock
Instructions
-
Take a medium sized saucepan and heat 1 tablespoon olive oil over a medium heat.
-
Saute the chopped leeks and sweet potato chunks for a few minutes.
-
Add the dried lentils and stir for a moment.
-
Add enough boiling water to cover the vegetables and simmer for 20 minutes until soft.
-
When everything is cooked through, take a moment to adjust the amount of water in the saucepan so that the baby puree or soup is as thick as you would like. We recommend blending it thicker and then adding water slowly as you need to afterwards.
-
Blend the soup using a handheld blender or in a food processor and enjoy!
-
For adults we recommend seasoning the soup with salt and pepper. You can also add some grated cheese if you would like, and serve with some wholewheat crackers.
