Vegetable and Lentil Purée for all ages

I wanted to share a recipe for baby puree with you that I prepared for my eldest son for the first time 15 years ago. This purée was so successful in the whole family that I noted it down in my little cookbook.

After the visit of my little nephew I told myself that this recipe must have its place on my blog because it is really something that is perfect for the whole family.

In addition, orange-fleshed vegetables such as carrots, sweet potatoes and pumpkins are rich in beta-carotene – the vegetable source of vitamin A that is important for growth and the fight against infections.

The purée freezes extremely well!

Recipe Vegetable and Lentil Purée

  • 30g butter
  • 125 g sliced leeks
  • 30 g of chopped celery
  • 125 g chopped carrots
  • 60 g red lentils
  • 250 g sweet potatoes (peeled + chopped)
  • 1 Bay leaf
  • 475 ml vegetable stock

Melt the butter in a saucepan, add the leeks and cook for two to three minutes.

Stir in the celery, carrots and lentils and cook for 2 more minutes.

Add the sweet potatoes and bay leaf and pour over the stock. Bring to the boil, then reduce the heat, cover and simmer for abaut thirty minutes or until the vegetables and lentils are tender.

Remove the Bay Leaf ( VERY IMPORTANT) and blend to a puree.

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