Baby food recipes
This unsalted baby puree is made by simmering red lentils with carrots until smooth. The lentils’ iron content balances gently with the carrots’ sweetness. The long cooking time gives the lentils a velvety texture.
Combine the red lentils and water in a pot and bring to a boil. Skim off the foam, then continue cooking over low heat.
Add the carrot and potato and continue cooking until the vegetables and lentils are completely tender.
Blend the mixture until smooth and stir in the olive oil. Add some of the cooking water until it reaches a smooth consistency appropriate for your baby’s age.
Divide the smooth puree among single-serving containers so it is ready to serve.
Do not add salt or spices to your baby’s food; babies’ kidneys cannot handle too much salt. Freeze the puree in ice cube trays and use within 1 month.
75 dakikalık uzun pişirme gerçekten işe yaramış, mercimekte hiç kabuk kalmadı ve püre kadife gibi pürüzsüz çıktı.
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