This recipe is for the real little little people: 7 months plus.
Both of my girls loved this recipe as babies. I must thank Gina Ford for this one.
INGREDIENTS (makes about 4 to 6 Serves)
Suitable for freezing
75g Red Lentils, rinsed really well
150g Parsnips, peeled and cubed
225g Carrots, peeled and cubed
350g Potato, peeled and cubed
600ml Filtered Water or Vegetable Stock
For an older baby:
A pinch of ground tumeric, coriander or cumin for extra flavour.
Put the lentils and vegetables into a saucepan with the water or stock.
Bring to the boil, cover, then reduce the heat to a simmer for 40 minutes or until lentils are soft. Stirring occasionally.
Puree in a blender or with a hand stick. You may have to blend in batches.
Substitute Butternut Squash instead of the Parsnips or Carrots.