Introducing solid foods to your little one’s diet is an exciting milestone! One nutritious and versatile option for babies aged 6-9 months is homemade lentil and vegetable puree.
Packed with essential nutrients, this puree provides a gentle introduction to flavors and textures while promoting healthy growth and development. In this blog post, we will guide you through a simple recipe to create a nourishing puree that your baby will love.
Ingredients:
- ½ cup red lentils, rinsed
- 1 small carrot, peeled and diced
- 1 small sweet potato, peeled and diced
- ½ cup broccoli florets
- 1 cup spinach leaves
- 1 cup low sodium vegetable broth (or water)
- 1 teaspoon extra virgin olive oil
Instructions:
- In a medium-sized saucepan, combine the rinsed lentils, diced carrot, sweet potato, and broccoli florets.
- Add the vegetable broth (or water) to the saucepan, ensuring that the ingredients are fully submerged.
- Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for approximately 15-20 minutes or until the vegetables and lentils are tender.
- Add the spinach leaves to the saucepan and cook for an additional 2-3 minutes until wilted.
- Remove the saucepan from heat and allow the mixture to cool slightly.
- Transfer the cooked ingredients to a blender or food processor. Add the extra virgin olive oil.
- Blend the mixture until smooth and creamy, adding additional vegetable broth or water as needed to reach the desired consistency.
- Once the puree is smooth, let it cool completely before serving to your little one.
- Divide the puree into portion-sized containers and store in the refrigerator for up to 3 days or freeze for future use.
Recipe Tips:
- To enhance the flavor, you can roast the vegetables before adding them to the saucepan.
- Experiment with different vegetables, such as peas, zucchini, or cauliflower, to introduce new flavors and nutrients to your baby.
- Ensure that the lentils are fully cooked and soft before blending to avoid any potential choking hazards.
- Add herbs like parsley or a pinch of mild spices like cumin or turmeric for an extra hint of flavor.
Substitutions:
- Feel free to substitute red lentils with other lentil varieties like green or yellow lentils.
- If your baby has any allergies or sensitivities, consult with a pediatrician to determine suitable ingredient substitutions.
FAQs:
Q: Can I use canned lentils instead of dried lentils? A: While dried lentils are preferred for this recipe, you can use canned lentils as a convenient alternative. Just make sure to drain and rinse them thoroughly before adding them to the saucepan.
Q: Can I use chicken or beef broth instead of vegetable broth? A: Yes, you can use chicken or beef broth if preferred. However, if you are introducing solid foods for the first time, vegetable broth is often recommended due to its milder flavor profile.
Q: How long can I store the puree? A: The puree can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Remember to divide it into portion-sized containers for easy thawing and serving.
Q: Can I use other types of lentils? A: Definitely! While this recipe calls for red or green lentils, you can also use brown lentils or even a mix of lentils for added variety.
Q: What is 100% fruit puree? A: 100% fruit puree refers to a product made solely from crushed or blended fruit without any added sugars, preservatives, or other additives. It retains the natural flavors and nutrients of the fruit and can be used in various culinary applications such as smoothies, desserts, or sauces.
Q: What is bergamot puree? A: Bergamot puree is a concentrated form of the bergamot fruit, known for its distinct citrusy and floral flavor. It is commonly used in the production of beverages, desserts, and aromatic oils. The puree can add a unique and refreshing twist to recipes.
Q: What is black raspberry puree? A: Black raspberry puree is a smooth and thick mixture made from crushed black raspberries. With a rich, sweet-tart flavor, it can be used as a topping or ingredient in various dishes like desserts, cocktails, or even homemade ice cream.
Q: Can you tell me more about frozen coconut puree? A: Frozen coconut puree is a convenient and versatile product made from blending fresh coconut flesh. It retains the natural sweetness and creamy texture of coconut, making it perfect for smoothies, tropical-inspired desserts, or as a base for curries and sauces.
Q: What can I do with concord grape puree? A: Concord grape puree is a vibrant and intensely flavored product made from crushed concord grapes. It can be used to make grape-flavored beverages, jams, jellies, sauces, or even added to baked goods for a burst of fruity goodness.
Q: What is dragonfruit puree? A: Dragonfruit puree is a vibrant and exotic ingredient made from the flesh of dragonfruit, a tropical fruit known for its striking appearance and subtle sweetness. This puree can be used in smoothies, cocktails, desserts, or as a colorful topping for yogurts and bowls.
Q: What is exotic fruit puree? A: Exotic fruit puree refers to a blend of pureed fruits that are not commonly found in everyday recipes. This can include unique tropical fruits like guava, passionfruit, lychee, or mango. Exotic fruit puree adds an exciting twist to beverages, sauces, or pastry fillings.
Q: How can grape puree be used? A: Grape puree, made from crushed grapes, can be a versatile ingredient. It can be used to make grape jelly, grape-flavored beverages, smoothies, sorbets, or added to marinades for a touch of sweetness. Its natural acidity can also balance out flavors in savory dishes like sauces or glazes.
Homemade lentil and vegetable puree is an excellent choice for introducing nutritious and flavorful foods to your baby’s diet. By preparing this simple recipe, you can ensure that your little one receives essential vitamins, minerals, and fiber while enjoying a variety of delicious flavors. Get ready for smiles and happy tummies as you embark on this exciting culinary journey with your baby!
Nutritious Lentil and Veggie Puree for Babies (6-9 months)
Ingredients
- ½ cup Red lentils, rinsed
- 1 Small carrot, peeled and diced
- 1 Small sweet potato, peeled and diced
- ½ cup Broccoli florets
- 1 cup Spinach leaves
- 1 cup Low sodium vegetable broth (or water)
- 1 tsp Extra virgin olive oil
Instructions
- In a medium-sized saucepan, combine the rinsed lentils, diced carrot, sweet potato, and broccoli florets.
- Add the vegetable broth (or water) to the saucepan, ensuring that the ingredients are fully submerged.
- Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for approximately 15-20 minutes or until the vegetables and lentils are tender.
- Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for approximately 15-20 minutes or until the vegetables and lentils are tender. Add the spinach leaves to the saucepan and cook for an additional 2-3 minutes until wilted.
- Remove the saucepan from heat and allow the mixture to cool slightly.Transfer the cooked ingredients to a blender or food processor. Add the extra virgin olive oil.
- Blend the mixture until smooth and creamy, adding additional vegetable broth or water as needed to reach the desired consistency.
- Once the puree is smooth, let it cool completely before serving to your little one.
- Divide the puree into portion-sized containers and store in the refrigerator for up to 3 days or freeze for future use.
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