Fully cooked chicken, soft red lentils and tender carrot make a mild, moist savoury mash. Cook the lentils until they break down and check the poultry with a thermometer rather than relying on texture alone.
Rinse the red lentils and simmer in fresh water according to the package until completely tender and breaking down.
Steam or simmer sliced carrot until it crushes easily. Separately cook the chicken until the thickest piece reaches 74°C (165°F) with a food thermometer.
Finely shred or blend the fully cooked chicken with lentils and carrot, adding enough safe cooking liquid for a moist spoonable mash. Stir in olive oil and cool before offering.
Blend smooth if your baby needs a purée. For thicker textures, ensure every carrot piece is soft and chicken fibres are finely broken down, with no firm lentils or dry chewy meat.
Blend to a moist smooth spoonable consistency if age and developmental readiness are appropriate.
Soft moist mash with fully cooked lentils, tender carrot and finely shredded chicken.
Lentils are legumes and can cause individual allergic reactions. Chicken and carrot do not intentionally add a major allergen; check stocks or seasonings separately.
Cool untouched cooked portions promptly and refrigerate covered. Use within 2 days, reheat once until steaming hot throughout, stir and cool before serving. Discard bowl leftovers.
Cool untouched cooked portions promptly and refrigerate covered. Use within 2 days, reheat once until steaming hot throughout, stir and cool before serving. Discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
