Lentil, Carrot and Flat Leaf Parsley Purée 

This is a thick purée that is ideal for spreading on toast or for coating large pieces of cooked pasta with for finger food.


3 rounded tablespoons of dried red lentils.

1 carrot

A few sprigs of flat leaf parsley.

3 tablespoons of formula or breast milk


Place the lentils in a small saucepan and cover with water, bring to the boil and then simmer for 30 mins until tender.

Meanwhile peel the carrot and cook until tender.

When the lentils are soft, mash the carrots and lentils together, adding the finely chopped parsley.

Add the milk if needed to achieve the desired consistency. Taste for temperature before serving.


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