Lentil, carrot and flat leaf parsley purée

Ingredients
​3 rounded tablespoons of dried red lentils.
1 carrot
A few sprigs of flat leaf parsley
3 tablespoons of formula or breast milk

Method

• Place the lentils in a small saucepan and cover with water, bring to the boil and then simmer for 30 mins until tender.
  
• Meanwhile peel the carrot and cook until tender.
  
• When the lentils are soft mash the carrots and lentils together adding the finely chopped parsley.
  
• Add the milk if needed to achieve the desired consistency.
  
• Taste for temperature before serving.

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