IMG_3476I started weaning Bubba Two a few weeks ago. After a shaky start where she just stared at me like I was asking her to eat a toe she is now really getting into the swing of it and actually enjoying solids. I love making my own purées and meals from scratch for my children. I really enjoy cooking and I find something really soothing in chopping lots of fresh veg up and cooking them into something lovely that my kids will wolf down.

I’ve just been working through the veggies and fruits so far. She’s been having mashed potato, carrots, sweet potato, broccoli, cauliflower, mango, banana, peas and pear. As she’s got to grips with that I thought it was about time we moved on a stage to more substantial meals. She already is less interested in breastfeeding in the afternoon so I imagine this feed will disappear very soon.

This recipe is really healthy but very sweet so my first really enjoyed it. It’s good for toddlers and babies! I like it too. It made about 8 generous portions for my little one.

1 tablespoon olive oil
100g red lentils
1 sweet potato chopped into cubes
1 small onion chopped
3 sticks of celery chopped
1 carrot peeled and chopped
1 pint vegetable stock (I use Kallo low salt cubes)

1. Fry onion gently in a little olive oil heated in a large pan for about 2 minutes.
2. Add carrot and celery and continue to fry for about two more minutes.
3. Pour in the stock, add the red lentils and sweet potato.
4. Bring to a boil then lower to a simmer and cook for around 30 minutes.
5. Blend or mash to your preferred consistency then serve or divide into portions and freeze.