PUREE OF PUMPKIN, CARROT, AND RED LENTILS

Baby’s early stage foods: Pumpkin, Carrot, and Red Lentil Puree

PUREE OF RED LENTIL AND PUMPKIN CARROT

This dish, which is identical to my Easy Pumpkin Soup recipe, is far more nutrient-dense when prepared without the use of chicken stock.

PUREE OF PUMPKIN, CARROT, AND RED LENTILS

INGREDIENTS

550 g of pumpkin

one carrot

Red lentils, half a cup

1.5 cups of water

METHOD

Peel and coarsely slice the pumpkin and carrot before adding them to a mixing bowl and chopping for 15 seconds at speed 7. Scrape the bowl’s sides clean. Cook for 20 minutes at 1000C, speed 1, adding water. Blend for one minute at speed 9. Gradually increase speed.

OTHER THAN MIX METHOD

The lentils and water are added to the pot along with the peeled and chopped pumpkin and carrot. When all the veggies are tender when prodded with a fork after 20 minutes of boiling, the dish is finished. Put the ingredients in a food processor and pulse until smooth.

NOTES Pour this into single-serve containers to freeze; it freezes surprisingly nicely.

One of the most popular and healthiest foods is the carrot. It is delicious, crispy, and very nourishing. Beta carotene, fiber, vitamin K, potassium, and antioxidants are all abundant in carrots. It has many health advantages, is excellent for the diet, enhances ocular health, and carotene antioxidants are linked to a lower chance of developing cancer.