A savoury, softly cooked lentil-and-oat porridge with naturally sweet carrot. Cook the oats as well as the lentils before blending: uncooked oat flakes can leave a coarse or dry mixture.
Rinse dry red lentils. Simmer in enough fresh water according to the pack until completely soft, adding more water as needed.
Steam the peeled carrot until a fork passes through easily. Add rolled oats to the lentil pan with extra water and cook gently, stirring until the oats have softened fully according to their packet instructions.
Blend or mash cooked lentils, oats and carrot into a moist spoonable porridge. Stir in olive oil and cool before serving. Add safe water if it thickens as it stands.
Serve soft and spoonable, with no firm lentils or coarse uncooked oat flakes. For a thicker porridge, keep it moist and adjust the texture to baby's current skills.
This recipe is listed for 7–12 months, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, serve as a smooth, moist lentil-and-oat porridge without firm grains.
Thicker but soft porridge with fully cooked oats and tender carrot.
Pure oats are not wheat, but some oat products have wheat, barley or rye cross-contact. Read the actual oat package, particularly for wheat allergy or coeliac disease. Lentils are legumes and can cause individual allergic reactions.
Cool untouched cooked porridge promptly and refrigerate covered. Use within 2 days; reheat once until steaming hot, stir well and cool before serving. Discard leftovers from the feeding bowl.
Cool untouched cooked porridge promptly and refrigerate covered. Use within 2 days; reheat once until steaming hot, stir well and cool before serving. Discard leftovers from the feeding bowl.
This guide is informed by current guidelines from leading health organizations:
