Red Lentil and Vegetable Puree: Perfect for 6-8 month olds

As promised, more baby food recipes. If you are making baby food again, Annabel Karmel's book is a great resource.

Red Lentil and Vegetable Puree from Annabel Karmel's First Meals

2 tbs. butter
1/4 lb. leeks, finely sliced
2 tbs. chopped celery
1 cup peeled and chopped carrots
1/2 cup red lentils
1/2 lb. sweet potatoes, peeled and chopped
1 bay leaf
2 cups unsalted chicken stock


1. Melt butter in saucepan, add leeks and saute for 2-3 minutes. Stir in celery, carrots and lentils and cook for 2 more minutes.
2. Add sweet potatoes and bay leaf, cover with stock or water. Bring to a boil and then reduce heat, cover and simmer for about 30 minutes or until tender. Remove bay leaf and puree.


This can be eaten as is (for grown-ups and older babies) or pureed and frozen in ice cube trays.

For older babies or adults, you can add a tablespoon of curry powder or a teaspoon of cumin when sauteing leeks.