Spinach, Red Lentil & Potato Smooth Mash

Ingredients

• -1 cup, loosely packed and washed Fresh spinach leaves
• -1 tablespoon dry, rinsed Split red lentils
• -1 small (about 80 g) White potato, peeled and diced small
• -1/2 teaspoon Olive oil
• -about 1 cup for cooking, plus extra to thin if needed Water

Preparation

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

1. 1Rinse the red lentils well and place them in a small pot with the water. Bring to a gentle boil, then lower the heat and simmer uncovered for about 10 minutes, skimming any foam.
2. 2Add the diced potato and continue to simmer for another 8–10 minutes until both the lentils and potato are very soft and starting to break apart.
3. 3Add the spinach leaves and cook for 2–3 minutes until fully wilted and tender.
4. 4Remove from heat and drain, reserving about 2 tablespoons of the cooking liquid.
5. 5Transfer the spinach, lentil, and potato mixture to a blender or food processor and blend until completely smooth. For a 6-month texture, press the puree through a fine-mesh sieve to remove any lentil skins or spinach fibers.

Eating development

Serve at warm or room temperature in a shallow bowl. Stir in the olive oil at the last moment so its flavor stays fresh. For a first introduction, offer a thin layer on a soft spoon. As baby grows, this mash can sit alongside the family meal as a side dish or be loosened further with a little extra water.

Approved Israeli recipe