Lentils get a bad press, but I think they make an excellent gluten free baby food. Recipes vary, but here’s a tried and tested favourite – lovely lentil and vegetable puree. This also freezes really well, so you could easily double up the quantities and have some ready for emergencies.
Gluten Free Baby Food – Lovely Lentils and Vegetable Puree
l leek, washed and sliced
2 carrots, washed or peeled if not organic, and chopped
50g red lentils
300ml stock – chicken or vegetable
100g cauliflower, washed and broken up
1/2 apple, peeled, cored and chopped
Saute the leek for a few minutes, then add the carrots and cook for another few minutes. Add the lentils, pour over about 3/4 of the stock and bring to the boil. Simmer for about 10 minutes, then add the cauliflower and apple, and simmer for a further 10 – 15 minutes or until the lentils and vegetables are cooked, adding your remaining stock if the mixture is getting dry.
Let it cool slightly and blend to the desired consistency.
I made the mistake of adding far too much stock and ended up with lentil soup, not lentil puree, which was tasty, but much slower to feed the baby.
Serve with some finger food (if old enough) such as slices of gluten free toast with omega rich seed butter, to keep their interest up. (Note – seed butter may not be suitable if there is a history of sesame seed allergies in the family).
I’ve made this gluten free baby food loads of times, even now that baby can handle “big” food such as risottos. She loves it and it’s a saved me many a time when there’s been some in the freezer.