Baby Food Lentils And Carrots Beaba Recipes

Steps:

• Put the lentils into a bowl and cover with water. Soak for 1 hour.
• Grate and chop the carrot into 1 inch pieces. Measure water to Level 3 on the Beaba bowl. Pour the water into the resevour. But lentils and carrots into the Beaba bowl. Start the machine. When it's finished cooking follow the instructions for mixing and mix the lentils, carrots, and pinch of garlic powder. Add reserved water and any extra you may need until you obtain the right consistency for your baby. My baby is now 6mo and I make this to the consistency of yogurt. I then mix it with baby rice cereal.

Steps:

• Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain.
• Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.

Steps:

• Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
• Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.
• Serve carrots and lentils with a spoonful of Greek yogurt.

Steps:

• In a medium saucepan saute the onion, carrot, and celery in vegetable oil for 5 minutes or until softened.
• Add lentils and sweet potatoes and slowly add stock.
• Bring to a boil.
• Cover, reduce heat and simmer.
• Puree in a blender and portion out as desired. This recipe will make anywhere from 5-10 servings.
• Can be refrigerated for 1 week or frozen for 6 weeks.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
• Place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
• Spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
• To serve, heat cubes in the microwave until warm but not hot, about 30 seconds. Stir thoroughly.