Author Topic: using lentils and beans in purees  (Read 957 times)

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Offline wardy

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using lentils and beans in purees
« on: April 15, 2010, 05:27:28 am »
I just wanted to post some really simple yummy recipes that I've been giving my LO from 6m (now 8m) that include beans and lentils, cause they are cheap, they come pre-cooked (cans) and they blend beautifully into smooth purees.  But the best thing is that they are really tasty and full of good nutrients - iron, protein etc.  He loves them and now I am adding things like onions, garlic, butter and homemade chicken or vege stock etc to round out the flavours.  I'm also mixing things up a bit but here are the ones I started out with.
A few things to mention:
-Always rinse them well cause often there is added salt in the cans.
- check through the can contents for dodgy bits - old hard beans etc.  Rare but worth checking.
-Heat them to piping hot before you puree them as with all food that is pre-prepared.
- you may want to push the puree through a sieve to remove any of the skins in the beginning - I was doing this myself at first, then I'd do half the portion and mix them together, now I don't do it and the texture is fine for him.


Red kidney beans and parsnip (these will all give you 7-8 portions and can be frozen)
1 can of red kidney beans
5 parsnips
Steam the parsnip or cover with water and simmer until tender.  Add the drained and rinsed can of kidney beans and heat through until piping hot.  Allow to cool, its important to drain the cooking fluid otherwise it may be too runny, (but keep it so that you can use it while pureeing to get the right consistency).  Puree and freeze in meal portions or ice-cude trays.

Pumpkin and white bean
1 can white beans
similar portion of pumpkin.
Same method as above.  Steam or simmer pumpkin until tender.  Add drained and rinsed can of white beans to pot.  Heat through until piping hot.  Cool - reserve liquid and puree. 

Lentils and vege mix
1 can brown lentils. 
1/3 bag of quality frozen mixed veges.
Same method as above.

Chick peas with brocolli, cauliflower and green beans.
1 can chickpeas
half a head of cauliflower and brocolli
handful of green beans
Prepare veges as you normally would, steam or simmer and then add drained and rinsed can of chickpeas to pot.  Heat through until piping hot.  Cool - reserve liquid and puree. 

I haven't yet tried black beans but I am thinking that tomatoes will go well with this.

Good luck!  Yummy!

Offline First Time Mom

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Re: using lentils and beans in purees
« Reply #1 on: April 15, 2010, 12:19:21 pm »
Thanks for these ideas! When my dd was younger and not fond of meats we did lots of beans and lentils, she loved them and they're a great source of fibre and protein.
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