1. Wash the carrot thoroughly. Peel and chop into small pieces to help even cooking.
2. Rinse the lentils under cold running water until the water runs clear.
3. Place the chopped carrot and rinsed lentils in a small saucepan and add enough water to cover them by about 2–3 cm.
4. Bring to a gentle boil, then reduce heat and simmer, partially covered, until both the carrot and lentils are very soft (red lentils typically 10–15 minutes; whole lentils may take longer — cook until fully soft).
5. Turn off the heat. Reserve some of the cooking liquid, then drain off any excess water if needed.
6. Transfer the cooked carrot and lentils to a blender or use a hand blender. Add reserved cooking liquid a little at a time and purée to a smooth, lump-free consistency suitable for your baby.
7. Allow the puree to cool to lukewarm. Test the temperature before feeding (it should be comfortable to the inside of your wrist).
8. Serve plain; do not add salt, sugar or other seasonings.

Summary

A smooth carrot and lentil puree suitable for babies aged 4–10 months, depending on your child's development and readiness for solids. It provides gentle vegetables and plant-based protein and can be used for dinner or breakfast-style servings.

Storing options

Refrigerate in a sealed container for up to 48 hours. Freeze in small portions (ice-cube tray or baby food pots) for up to 1 month. Thaw in the fridge overnight and warm gently; stir well and check the temperature before serving.

Allergies and side effects

Lentils are legumes — watch for any signs of allergy when introducing legumes for the first time (rash, vomiting, swelling, breathing difficulties). Introduce one new food at a time and wait 2–3 days to monitor for reactions. If your baby has a known legume allergy or family history of severe allergies, consult your pediatrician before offering lentils.