red lentil and veggie puree

Jill Says  •  I made this purée the first time because a couple of yellow zucchini from the Farmer’s Market were too gorgeous to pass up. At home, I combined the zucchini with crimson lentils. Charlie loved it. And now I make it all the time.

makes approximately 6 cups

2 yellow zucchini, cut in medium-sized chunks
2 carrots, peeled and cut into medium-sized chunks
¾ cup cauliflower, cut into medium-sized pieces
½ cup crimson or red lentils
4-5 cups organic low sodium chicken stock or water

  1. In a medium-sized pan, mix all ingredients together and slowly bring to a boil. Reduce heat to simmer and cook partially covered 30-40 minutes.
  2. Purée in a blender or food processor. For tiny babies, pass mixture through a sieve to be sure it is extra smooth. For older babies, leave a little chunkier, instead of blending, depending on their age and development.

Jill’s smart idea
Thin out this puree or the one above (Superfood For Babies) with a little stock and add some fresh herbs to make a delicious soup for grown ups!