Weaning recipe: Carrot & red lentil purée

• small knob of butter
• ground coriander↗¼ tsp tsp

  (optional)

• red split lentils↗50g g

  thoroughly rinsed

• carrots↗4

  (around 350g carrots), peeled and cut into chunks

• yogurt↗1-2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.

2. 2

   Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.

3. 3

   Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.