Vegetable and Lentil Puree (Infant)
Vegetable and Lentil Puree is a nutrient-dense and easily digestible dish perfect for infants transitioning to solids. Lentils provide protein and iron, while vegetables add vitamins, minerals, and fiber. This puree is gentle on the stomach and helps introduce a variety of flavors to your baby's diet.
Nutrition Facts
Per serving
Energy
15 kcal
Protein
1 g
Carbs
3 g
Fat
0 g
Fiber
1 g
Ingredients
Carrot
0.25 cup, chopped (50g)
Yellow Moong Dal (Raw)
4 tsp (20g)
Potatoes
0.25 cup, diced (50g)
Plain Water
1 medium cup (250g)
Instructions
Preparation
Wash the lentils, vegetables, and spinach leaves thoroughly under running water.
Soak the lentils for **30 minutes** to ensure faster cooking and easier digestion.
Cooking Steps
In a saucepan, add the soaked lentils, chopped vegetables (carrot, potato), and water.
Bring to a boil over medium heat, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils and vegetables are soft and fully cooked. Stir occasionally.
Remove the saucepan from heat and allow the mixture to cool to lukewarm temperature.
Transfer the cooked mixture to a blender and blend into a smooth puree. Add a little cooking water if needed to adjust the consistency.
Serve fresh and warm as a standalone dish.