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Sweet potato mixed with lentil and apple is a nutrient-rich, yummy, and easy-to-prepare stage 2 baby food. (Ideal for little ones7 months and up.)
We like this meal option regardless of whether you’re going the baby food route or aBaby Led Weaning approach where you use more foods in their existing state. The consistency of this lentil baby food is very chunky.
Lentils are a powerhouse food, loaded with vitamins, protein and antioxidants, but they can taste pretty bland on their own. When mixed with a classic flavor combo, like sweet potato and apple, most babies will gobble it up!
When can babies eat lentils?
Lentils are generally considered a Stage 2 baby food. Stage 2 is the starting solids age, which usually comes between 6 to 8 months.
This baby food recipe is super easy to make while the family enjoys this nourishing lentil soup.
Which type of lentil is best for babies?
These legumes come in a variety of colors, flavors, and textures. They’re high in protein, fiber, and folate. Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, and other bioactive compounds. There are differences in the level of nutrients and how they cook, but all types of lentils make a great first food for babies.
They’re also packed with iron and zinc, two essential nutrients babies may be deficient in.Before combining foods, make sure your baby has already tried each one individually. Always be certain your baby’s food is a consistency they can handle.
Use organic ingredients whenever possible. This recipe yields about 18oz.
At the final food processor stage, make sure the chunks are small and soft, so baby can gum them without risk of choking.
How to Make Lentil, Sweet Potato & Apple Stage 2 Baby Food
Sweet Potato, Lentil & Apple, Stage 2 Baby Food Recipe
Lentil mixed with sweet potato and apple is a nutrient-rich, yummy, and easy-to-prepare stage 2 baby food. (Ideal for little ones7 months and up.)
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Course: Main Course, Side Dish
Servings: 18 oz
Author: Amity Hook-Sopko
Ingredients
- 1 sweet potato – washed peeled and chopped.
- 2 apples of any variety – washed peeled and chopped.
- 1 cup water or low-sodium vegetable stock
- 1/4 cup lentils (red, green, or yellow lentils)
Instructions
Bring the water or stock to a boil over high heat in a small pot. Add the lentils and let boil for 1 minute.
Reduce heat to low, cover and simmer for 30-45 minutes until all the liquid is absorbed and the lentils are very soft.
Pour water into a large pot until it is about 1.5” deep and bring to a boil over high heat.
Place the sweet potato and apple into a stainless steel steamer basket and place the basket into the pot. Make sure the water isn’t touching the bottom of the basket. Cover and steam for 10 minutes until sweet potato is cooked through and very soft.
Place the lentils, sweet potato and apple into a blender or food processor and pulse until smooth, but slightly chunky.
Notes
This puree can be stored in an airtight container for up to 3 days in the fridge and up to 3 months in the freezer.
Adapted from Sage Spoonfuls
Ingredients
– 1 small sweet potato – washed peeled and chopped
– 2 organic apples of any variety – washed peeled and chopped
– 1 cup water or organic vegetable stock
– 1/4 cup lentils (red, green, or yellow lentils)
Directions
- Bring water or stock to a boil over high heat in a small pot.
- Add lentils and boil for 1 minute.
- Reduce heat to low, cover and simmer for 30-45 minutes until all the liquid is absorbed and the lentils are very soft.
- Pour water into a large pot until it is about 1.5” deep and bring to a boil over high heat.
- Place the sweet potato and apple into a stainless steel steamer basket and place the basket into the pot. Make sure the water isn’t touching the bottom of the basket. Cover and steam for 10-12 minutes until sweet potato is cooked through and very soft.
- Place the lentils, sweet potato, and apple into a blender or food processor and pulse until smooth, but slightly chunky.
If you use a larger sweet potato, it may need to steam a bit longer than the apples.
This puree can be stored in an airtight container for up to 3 days in the fridge and up to 3 months in the freezer.
