The gentle sweetness of sweet potato and carrot meets the creamy texture and protein boost of red lentils in this wholesome purée. It’s the kind of recipe that makes introducing solid foods a joy — smooth, colorful, and naturally delicious.

Designed with little tummies in mind, this purée is packed with nutrients to support growth, while offering a comforting taste that babies love. Parents will appreciate how quick and simple it is to prepare, and how easy it is to freeze for future meals.

Whether you’re just starting your baby on solids or adding variety to their mealtime routine, this recipe is as nourishing as it is heartwarming.

Ingredients

• 200g sweet potato
• 100g carrots
• 30g dried red lentils
• 250ml water (or unsalted vegetable stock)
• 1 teaspoon olive oil (optional)

Instructions

1. Peel the sweet potato and carrots, then chop them into small, even-sized cubes.
2. Rinse the red lentils thoroughly in a fine-mesh sieve under cold running water.
3. Place the chopped vegetables and rinsed lentils into a small saucepan. Pour in the water, ensuring everything is just covered.
4. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15–20 minutes until the vegetables are very soft and the lentils are fully cooked.
5. Allow the mixture to cool slightly before transferring it to a blender. Add the optional olive oil for healthy fats.
6. Blend until completely smooth. For a thinner consistency suitable for younger babies, add a little more water, breast milk, or formula and blend again. Serve one portion and freeze the rest.

Tips & Substitutions

• Texture control: Adjust the smoothness by adding more liquid or blending for a shorter time as your baby progresses.
• Flavor variation: Swap half the carrot for butternut squash or pumpkin for a seasonal twist.
• Storage tip: Freeze portions in ice cube trays for easy reheating; perfect for busy weekdays.

Nutrition

Calories: 360 kcal per batch

• Fat: 5g
• Carbohydrates: 68g
• Fiber: 12g
• Protein: 11g