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Lovely Lentil & Egg Puree

Eggs should be introduced early on in weaning, so why not try this protein-packed puree which includes a boiled egg.

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 2 portions
Great for:  Baby 6-9 Months
Ingredients
2 teaspoons olive oil
1 leek, sliced
150g sweet potato, peeled and diced
70g courgette, sliced
1 clove garlic, crushed
30g dried red lentils
150g chopped tomatoes
250mls vegetable stock
1 medium British Lion egg
Method
  1. Heat the oil in a saucepan.
  2. Add the leek, potato and courgette and fry for 2-3 minutes.
  3. Add the garlic and fry for 30 seconds.
  4. Add the lentils, tomatoes and stock. Cover with a lid and simmer for 20 minutes until the vegetables and lentils are tender.
  5. Put the egg into a small saucepan. Cover with cold water and a lid. Bring up to the boil. Boil rapidly for 3 minutes. Drain and run under cold water.
  6. When cool enough to handle, peel the egg and slice into quarters. The yolk should be runny.
  7. Add the egg to the lentils and blend to a smooth or chunky consistency.

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