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Picture of Weaning recipe: Carrot & red lentil purée
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 444 kcal 22 %
  • Fat 19 g 30 %
  • Saturated 11 g 57 %
  • Carbs 56 g 19 %
  • Fiber 12 g 49 %
  • Protein 16 g 31 %
  • Cholesterol 49 mg 16 %
  • Sodium 184 mg 8 %
  • Calcium 134 mg 13 %
  • Magnesium 57 mg 14 %
  • Potassium 1166 mg 25 %
  • Iron 4 mg 23 %
  • Zinc 2 mg 22 %
  • Phosphorus 255 mg 36 %
  • Vitamin A 2190 µg 243 %
  • Vitamin C 17 mg 19 %
  • Thiamin (B1) 1 mg 51 %
  • Riboflavin (B2) 0 mg 22 %
  • Niacin (B3) 4 mg 23 %
  • Vitamin B6 1 mg 47 %
  • Folate equivalent (total) 288 µg 72 %
  • Vitamin B12 0 µg 5 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 36 µg 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Weaning recipe: Carrot & red lentil purée

Ingredients

  • small knob of butter
  • ¼ tsp ground coriander (optional)
  • 50g red split lentils, thoroughly rinsed
  • 4 carrots (around 350g carrots), peeled and cut into chunks
  • 1-2 tbsp yogurt (optional)

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