Red Lentil and Vegetable Puree Recipe

Red Lentil and Vegetable Puree

Michaela from Not Another Slippery Dip
Start your Little Foodie’s veggie journey with this easy recipe that will satisfy their taste buds.
  • Ingredients

    Makes - 6-8 Serves

    Rafferty’s Garden Sweet Potato, Carrot & Apple

    1 tbsp. vegetable oil

    50g finely diced onions

    15g chopped celery or leek

    200g carrots, peeled and chopped (or you can scrub well and leave the skin on for an extra dose of fibre)

    50g split red lentils (rinsed)

    250g sweet potatoes, peeled and diced into small pieces

    250ml reduced salt vegetable stock (add more water if necessary)


    Suitable for babies aged 6+ months.

    Storage Tip:

    Freeze baby food in ice trays and thaw before serving.

    Variation Tip:

    For a flavour variation, use green lentils instead of red lentils, and replace the Rafferty’s Garden Sweet Potato, Carrot & Apple pouch with a Rafferty’s Garden Spinach, Apple, Brocolli & Pea pouch.

  • Method
    Step 1
    Heat the vegetable oil and sauté the onion in a medium saucepan for a couple of minutes.
    Step 2
    Add carrots and celery to the saucepan and continue to cook for a few minutes.
    Step 3
    Add red lentils to the pan, along with the sweet potato. Cook for 1 minute. Add the vegetable stock.
    Step 4
    Bring to the boil, turn down the heat and simmer, covered, for approx. 20 minutes.
    Step 5
    Remove from the heat, allow to cook slightly then stir in a Rafferty’s Garden Sweet Potato, Carrot and Apple pouch.
    Step 6
    Puree with a hand blender and serve. For an older bub don’t puree until smooth.
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