Congratulations to Holly in Glasgow, for winning the Stage 1 category in our recent recipe competition!
Recipe Allergy:
Meat
Recipe Ingredients:
2 large organic chicken legs or thighs (cooked)
2 tablespoons of dry organic split red lentils
1 large organic carrot
1 large organic sweet potato
1 organic tomato
half a clove of garlic
350ml homemade chicken stock (no added salt)
10g olive oil
Recipe Method:
Step 1 - Heat the olive oil in a pan and add the crushed garlic and fry for a minute
Step 2 - Finely chop the carrot and sweet potato into cubes then add to the pan. Saute for a couple of minutes
Step 3 - Peel and de-seed the tomato, chop and add to the pan
Step 4 - Next add the lentils to the pan, mix and add the stock
Step 5 - Bring the pan to the boil and simmer for 30 minutes
Step 6 - While the pan is simmering, shred the cooked chicken into small pieces and add to the pan and heat through
Step 7 - Puree or mash the whole lot to the desired consistency for your baby. For stage 3 babies, you could even add some peas or sweetcorn.
Recipe Eating Occasion:
Lunch
Dinner
Recipe Suitable for Freezing:
yes
Recipe Makes:
4-6 portions
Recipe Image:
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