Lentil and Carrot Baby Food
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
116
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 379 mg | (9 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup Red lentils
- 2 tsps olive oil
- ½ small onion (chopped)
- 1 large carrot (scrubbed and chopped)
- 1 tsp organic tomato puree
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Plastic wrap, 1 Bamboo sushi mat, 1 Pot mit Deckel, 1 Small pot, 1 Wooden spoon, 1 Sieve, 1 Kitchen towel, 1 Measuring cups, 1 Bowl
Preparation steps
1.
Wash and drain the lentils. Put into a bowl of cold water and leave the lentils to soak for a couple of hours.
2.
Heat the oil in a pan, add the onion and cook gently for 5 minutes, until they are softened but not coloured.
3.
Add the carrot and continue cooking for another 4–5 minutes.
4.
Add the drained lentils, tomato puree and 475 ml of water. Bring to the boil, then simmer for
5.
40-50 minutes, or until the lentils are soft.
6.
Drain the mixture, reserving the liquid and put into a food processor or blender. Puree until smooth, adding leftover liquid 1 tablespoon at a time until the mixture is smooth. Serve tepid.
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