For the next few weeks I will be featuring baby food "recipes" twice a week (Tues and Sun). I use the term recipe lightly as some features will be more method than recipe. I usually make Sophie's food twice a week in sizable batches, sometimes freezing overflow into convenient single-serving-size containers (I use the smallest round Ziploc plastic ware for this).
Today's recipe is Lentils and Carrots. I have found this is an incredibly low cost recipe that provides lots of protein and iron. This will make about 3 cups of food.
4 oz dried lentils
4 peeled and chopped carrots
4 cups homemade, salt free chicken stock** or 4 cups water
This couldn't be simpler. Put the lentils, carrots and 3 cups of the liquid into a sauce pot. Bring to a boil and put a lid on the pot, leaving it slightly ajar. Reduce the heat to a low simmer and cook for 20-30 minutes; until the lentils are soft. Allow the mixture to cool slightly and then put it into a blender. Puree to your desired consistency*** (this will depend on how old your child is) using as little or as much of the reserved 1 cup of liquid as needed.
**Sophie is used to eating foods that are cooked in my homemade stock that contains carrots, celery, pepper, thyme, onions, chicken bones etc...It's always best to slowly introduce new things into your child's diet, so keep this in mind when making any of my recipes calling for stocks.
***When your son or daughter has advanced to stage 3 or 4 foods you can dice the carrots and skip the pureeing. The lentils and carrots will be very soft and will be a great transition food.