Made by softening red lentils, carrot and potato quickly in a pressure cooker and blending them smooth with olive oil, this purée has no salt or spices, making it suitable as an early baby food. Portioned into small jars, it also travels easily on outings.
Put the lentils, carrot and potato in the pressure cooker with the water. Close the lid and cook for twelve minutes once it reaches pressure.
Remove from the heat and wait for the steam to release completely on its own before opening the lid.
Blend the cooked ingredients with their cooking water until smooth. Stir in the olive oil at the end.
Once cooled, portion the purée into small jars and refrigerate, or pack it up for an outing.
Do not open the pressure cooker lid before the steam has fully released; opening it under pressure can cause serious burns. No salt or spices are added, as a baby's palate is not yet ready for them.
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