Sweet potato and lentil puree or hearty family soup
If you’re weaning baby there are days where it's a struggle to prepare one meal for baby and another for the rest of the family. But the good news is that there are some recipes where you can do both! This sweet potato and red lentil puree is made with 3 simple ingredients which are sauteed and then boiled until soft.
Servings 2 bowls
Ingredients
- 50 grams red split lentils (dried weight)
- 200 grams sweet potato (peeled and chopped)
- 1 leek white parts only, chopped
- 1 tbsp olive oil
- boiling water or vegetable stock
Instructions
- Take a medium sized saucepan and heat 1 tablespoon olive oil over a medium heat.
- Saute the chopped leeks and sweet potato chunks for a few minutes.
- Add the dried lentils and stir for a moment.
- Add enough boiling water to cover the vegetables and simmer for 20 minutes until soft.
- When everything is cooked through, take a moment to adjust the amount of water in the saucepan so that the baby puree or soup is as thick as you would like. We recommend blending it thicker and then adding water slowly as you need to afterwards.
- Blend the soup using a handheld blender or in a food processor and enjoy!
- For adults we recommend seasoning the soup with salt and pepper. You can also add some grated cheese if you would like, and serve with some wholewheat crackers.