Follow these steps for perfect results
vegetable oil
onions
chopped
carrots
peeled and chopped
celery
chopped
split red lentils
rinsed
sweet potatoes
peeled and chopped into small dice
tomato sauce
cheddar cheese
grated
Heat the vegetable oil in a pan.
Saute the chopped onion, carrots, and celery in the heated oil for 5 minutes.
Rinse the split red lentils.
Add the rinsed lentils and diced sweet potato to the pan.
Cook for 1 minute, stirring occasionally.
Pour in the tomato sauce and 1 tablespoon of water.
Cover the pan and cook for about 30 minutes, or until the lentils and vegetables are tender.
Remove the pan from the heat.
Stir in the grated cheddar cheese until it is melted and fully incorporated.
Puree the mixture with a hand blender until smooth.
Serve the baby food at a safe temperature.
Expert advice for the best results
Adjust the consistency with water or breast milk as needed.
Ensure all ingredients are cooked thoroughly before pureeing.
Test the temperature before serving to avoid burns.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 3 days.
Serve in a bowl or on a spoon. Ensure appropriate serving temperature for baby.
Serve warm or at room temperature.
Garnish with a small sprig of parsley (optional, for visual appeal).
Appropriate for the baby's age.
Discover the story behind this recipe
Common ingredients found worldwide, not culturally specific.
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