6 months +

Lentils & Chicken

Prep: 10-30 mins
Cooks in: 30-60 mins
Serves: 4-6


  • No Allergens

Suitable for:

  • No dairy

  • Gluten free


2 large chicken legs or thighs (cooked)
2 tbsp of dry split red lentils
1 large carrot
1 large sweet potato
1 tomato
½ clove of garlic
350ml chicken stock (ideally homemade with no added salt, or a low salt alternative)
10g olive oil


  • No Allergens


Step 1

Heat the olive oil in a pan and add the crushed garlic and fry for a minute. Finely chop the carrot and sweet potato into cubes then add to the pan. Sauté for a couple of minutes.

step 1/4


Step 2

Peel and de-seed the tomato, then chop and add to the pan (to make the tomato easy to peel simply plunge into boiling water for a couple of minutes). Next add the lentils to the pan, mix and add the stock

step 2/4


Step 3

Bring the pan to the boil and simmer for 30 minutes. While the pan is simmering, shred the cooked chicken into small pieces and add to the pan and heat through.

step 3/4


Step 4

Puree or mash the bake to the right consistency for your little one. As your little one grows up, why not add some peas or sweetcorn for some extra veggie goodness

step 4/4

Organix Baby & Toddler Cookbook

Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!

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