Lentil, Carrot and Flat Leaf Parsley Purée
WeaningWorld
April 16, 2021
This is a thick purée that is ideal for spreading on toast or for coating large pieces of cooked pasta with for finger food.
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Ingredients
Adjust Servings
| 3 rounded tablespoons of dried red lentils. | |
| 1 carrot | |
| 3 A few sprigs of flat leaf parsley. | |
| 3 tablespoons of formula or breast milk |
Directions
1.
Place the lentils in a small saucepan
Place the lentils in a small saucepan and cover with water, bring to the boil and then simmer for 30 mins until tender.
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2.
Meanwhile peel the carrot and cook
Meanwhile peel the carrot and cook until tender.
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3.
When the lentils are soft, mash
When the lentils are soft, mash the carrots and lentils together, adding the finely chopped parsley.
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4.
Add the milk if needed
Add the milk if needed to achieve the desired consistency. Taste for temperature before serving.
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Notes
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
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