This rosy lentil, beetroot and potato mash combines earthy cooked beetroot with creamy red lentils and soft potato. Use pre-cooked lentils and beetroot as listed, and check that the potato is completely tender before blending.
If starting with dry lentils or raw beetroot, cook them separately until thoroughly tender before measuring the amounts listed; allow extra time. Prepare the potato by peeling and cutting it into small, even cubes.
Steam or simmer the potato until the thickest cube crushes easily with a fork. Warm the fully cooked beetroot and lentils through with the potato.
Blend everything with a little safe water into a moist spoonable mash, checking for tough beetroot pieces. Stir in olive oil and cool before serving.
Blend fully smooth for a baby needing purées. For a baby managing texture, offer a moist soft mash without hard beetroot or potato pieces; adapt consistency to current feeding skills.
This recipe is listed for 8–12 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 a smooth, moist spoonable purée if developmentally appropriate.
Offer a soft moist mash, without hard potato or beetroot pieces.
Plain lentils are legumes and may cause an individual allergic reaction. Check any packaged cooked lentils and other additions for extra ingredients or allergens.
Cool untouched cooked portions promptly and refrigerate covered. Use within 2 days, reheat only once until steaming hot throughout and cool before feeding. Discard food left in baby's bowl.
Cool untouched cooked portions promptly and refrigerate covered. Use within 2 days, reheat only once until steaming hot throughout and cool before feeding. Discard food left in baby's bowl.
This guide is informed by current guidelines from leading health organizations:
