(Photo & Recipe by Michelle M.)
9 months and up
1 cup dried lentils
1 tbsp. extra virgin olive oil
½ red small red onion
1 medium potato, peeled and chopped into ¼ inch cubes
1 medium sweet potato, peeled and chopped into ¼ inch cubes
3 cups of homemade chicken or vegetable stock*
1 sprig of fresh thyme (optional)
*Can substitute with organic, low-sodium stock. For gluten free version, use homemade.
Soak lentils in water for approximately 20-25 minutes. This will reduce the cooking time and should make the lentils easier to digest.
Meanwhile, heat olive oil in large stock pot or wok/stir fry pot on medium-high heat. Add onion and cook until translucent, about 5-6 minutes. Add potato, sweet potato, soaked lentils, stock and thyme. Simmer on medium heat until potatoes and lentils are tender, approximately 25-30 minutes.
Once cooled, add to food processor and blend until you reach desired consistency. Place into ice cube trays and freeze for 1-2 hours. Remove from trays and place into freezer safe storage bags for up to three months. *If planning to travel .. please note that homemade baby food is very fragile and must be kept frozen in a cooler. When in doubt, throw it out or use commercial products while traveling.