Red lentils and carrot make a soft, mild mash. Use fully cooked lentils that collapse readily and carrots that crush easily; the lentil quantity should be measured dry for consistency.
Rinse dry red lentils and cook in plenty of water according to the package until fully tender and collapsing; drain excess liquid if necessary.
Peel and chop carrot into small pieces, then steam until it crushes easily with a fork.
Blend lentils and carrot, adding safe cooking liquid a little at a time until moist and spoonable. Cool before serving.
Offer a smooth, moist spoonful for early eaters. Move to a soft, lump-free or gently mashed texture according to your baby's abilities; there should be no hard carrot pieces or undercooked lentils.
Smooth purée.
Soft mash.
Lentils are legumes and can trigger an allergy in some children. Follow an individual allergy plan where applicable.
Cool untouched cooked mash promptly and refrigerate covered. Reheat until thoroughly hot, stir, then cool before feeding; discard leftovers from baby's bowl.
Cool untouched cooked mash promptly and refrigerate covered. Reheat until thoroughly hot, stir, then cool before feeding; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
