Baby Food – kids – Hope you will like this one also, it is one of the best kids. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.
Ingredients (use vegan versions):
- 3oz red lentils, washed
- 2 medium leeks, white part, chopped
- 2 sticks celery, finely chopped
- 2 medium carrots, finely chopped
- 1 large sweet potato or yam, chopped
- 1 tablespoon tomato puree
- 2oz unsalted non-hydrogenated vegan margarine or Earth Balance Natural Buttery Spread (trans fat free)
- 1 bay leaf
- 1 pint unsalted vegetable stock or plain wate
Directions:
Melt the margarine in a large non-stick frying pan.
Add the chopped leeks and saute for 5 mins until tender.
Add the finely chopped carrots and celery and saute for 5
mins.
Stir in the lentils and chopped sweet potato.
Add the stock or water, tomato puree and bay leaf.
Simmer for 15-20 mins until all the vegetables are tender
and the mixture is not too wet. (If it gets too dry, add a
little more water during cooking.)
Once cooked, retrieve the bay leaf.
This can be pureed for babies not yet coping with lumpy
food, or eaten as it is.
Serves: 8
Preparation time: 20 minutes
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