Silky Red Lentil and Root Vegetable Puree

Ingredients

• -2 tablespoons, rinsed and picked over Red lentils, dry
• -1 small carrot (about 40 g) Carrot, peeled and diced small
• -1 small potato (about 60 g) White potato, peeled and diced small
• -1 teaspoon Olive oil
• -About 1½ cups, plus more as needed for thinning Water

Preparation

Before serving: Make sure everything is fully smooth, with no lumps, and serve seated under supervision.

1. 1Rinse the red lentils under cold water in a fine sieve and pick out any small stones or debris.
2. 2Place the lentils, diced carrot, and diced potato in a small saucepan and add enough water to cover by about two fingers.
3. 3Bring to a boil over medium heat, then reduce to a gentle simmer and cook uncovered for 20 to 25 minutes, until the lentils have fully broken down and the carrot and potato are very soft and easily crushed between your fingers.
4. 4Remove from heat and let the mixture cool slightly in the pot.
5. 5Transfer the entire mixture including cooking liquid to a blender or food processor and blend until completely smooth. For the smoothest result, pass the puree through a fine-mesh sieve, pressing with the back of a spoon.

Eating development

Serve in a shallow bowl at warm or room temperature. The texture should be smooth and moist enough to pass a baby's lips without any resistance. Adjust thickness with warm water as needed. Offer by spoon for babies around 6 months, or present a pre-loaded spoon for self-feeding practice once the baby shows readiness.

Approved Israeli recipe