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Lentil & Vegetable Puree

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Lentil & Vegetable Puree

Lentils are a good, cheap source of protein. They also provide iron which is very important for brain development, particularly between the ages of six months and two years.

Ingredients

10g sunflower oil
100g onions, chopped
130g carrots, peeled and diced
130g parsnip, peeled and diced
50g apple, peeled and diced
25g red lentils
150g passata
250mls vegetable stock

Method

  1. Heat the oil in a saucepan. Add the onion, carrot, parsnip and apple and fry for 5 minutes.
  2. Add the lentils, passata and stock. Bring up to the boil, cover with a lid and simmer for 20 minutes. Puree.

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