Name: Mild Red Lentil Spread for Babies
Total time: 25 min
Yield: 4

Introduction

This mild red lentil spread is wonderfully creamy and gentle on tiny tummies. It provides valuable plant based iron and is very easy to prepare. It is a wonderful way to offer your child a tasty and nutritious new flavor.

Ingredients

50 g red lentils (organic if possible)
30 g carrot
150 ml water
1 tsp rapeseed oil

Preparation

Rinse the red lentils thoroughly under running water using a fine mesh sieve. Peel the carrot and cut it into very small cubes.
Place the lentils, diced carrot, and water into a small pot and bring to a boil. Reduce the heat and let everything simmer gently for about 15 to 20 minutes until very soft.
Remove the mixture from the stove, add the rapeseed oil, and blend with an immersion blender until you reach a very smooth, creamy consistency.
Let the spread cool completely. Always check the temperature before feeding to ensure it is comfortable for your child.

Variations and Tips

At the beginning, two to six small spoons are often enough to get your child used to the new taste. The amount can gradually be increased to 100 to 200 grams.
For a slightly sweeter taste, you can swap the carrot for a small piece of sweet potato or apple.
The spread can be stored in an airtight container in the fridge for about two days. It also freezes beautifully in ice cube trays for easy portioning.
Parents can set aside a portion for themselves and season it with a pinch of salt, pepper, and a squeeze of lemon juice.

Allergy and Safety Information

Introduce new ingredients one at a time and in small amounts. Waiting three days before introducing another new food helps to easily observe any reactions.
Breast milk or formula remains the main source of nutrition during the first year. Solid foods are just a complement.
This recipe is naturally free of the top allergens. If serving on bread, choose a soft variety without hard seeds to prevent choking.
If you have any concerns about starting solids or introducing legumes, please speak with your pediatrician.

Nutritional Information

Red lentils are a fantastic source of plant based protein, fiber, and essential iron. Combining them with carrot (vitamin C) and rapeseed oil helps the body absorb these nutrients effectively. This gently supports the healthy development of your child.

Preparation

Rinse the red lentils thoroughly under running water using a fine mesh sieve. Peel the carrot and cut it into very small cubes.

Place the lentils, diced carrot, and water into a small pot and bring to a boil. Reduce the heat and let everything simmer gently for about 15 to 20 minutes until very soft.

Remove the mixture from the stove, add the rapeseed oil, and blend with an immersion blender until you reach a very smooth, creamy consistency.

Let the spread cool completely. Always check the temperature before feeding to ensure it is comfortable for your child.

Variations and Tips

At the beginning, two to six small spoons are often enough to get your child used to the new taste. The amount can gradually be increased to 100 to 200 grams.

For a slightly sweeter taste, you can swap the carrot for a small piece of sweet potato or apple.

The spread can be stored in an airtight container in the fridge for about two days. It also freezes beautifully in ice cube trays for easy portioning.

Parents can set aside a portion for themselves and season it with a pinch of salt, pepper, and a squeeze of lemon juice.

Allergy and Safety Information

Introduce new ingredients one at a time and in small amounts. Waiting three days before introducing another new food helps to easily observe any reactions.

Breast milk or formula remains the main source of nutrition during the first year. Solid foods are just a complement.

This recipe is naturally free of the top allergens. If serving on bread, choose a soft variety without hard seeds to prevent choking.

If you have any concerns about starting solids or introducing legumes, please speak with your pediatrician.