Made for 8-month-old babies, red lentils are simmered with spinach and blended smooth into an iron-rich puree. The lentils naturally thicken the mixture, so no extra thickener is needed.
Rinse the lentils and put them in a pot with the water, then cover and simmer over medium heat for 20 minutes.
Add the chopped spinach to the pot and cook for another 10 minutes until the leaves are tender.
Blend the mixture until smooth, then drizzle in the olive oil and stir once more.
Spinach contains nitrates, so limit babies under 8 months to 1-2 portions a week. The puree keeps for up to 2 days in the fridge; if freezing, portion it into small containers.
Swapping red lentils for yellow lentils barely changes the cooking time, only the colour turns lighter. A few drops of lemon juice on top can help with iron absorption.
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