4oz red lentils
1 clove garlic, crushed
2 carrots, peeled then grated
1 small apple, peeled, cored and grated
2tsp vegetable oil
16 fl oz water
1tsp chopped fresh parsley
1tsp chopped fresh thyme
2oz grated Cheddar cheese
wheat germ
Cooking Instructions
This nutritious dinner is suitable for babies from around 8 months of age.
Feel free to substitute the carrot and apple with other veggies that your baby enjoys.
1. Pre heat the oven to 390 deg F, 200 deg C.
2. In a medium pan, heat the oil and add the carrots and garlic. Saute until
tender.
3. Stir in the lentils and cook for 2 more mins.
4. Add 4oz of the water (do this carefully as the mixture may spit a little)
and stir thoroughly. Lower the heat and simmer gently until almost all of
the water has evaporated.
5. Add another 4oz of water and stir well. Simmer for a further 10 mins.
6. Add another 4oz of water and continue to cook. By continually adding the
water, you are slowly cooking the lentils. These will be mushy when fully
cooked – if you have used up all the water and they still don’t seem quite
done, then add a little more.
7. Once the lentils are cooked, stir in the grated apple, half the cheese
and the herbs.
8. Place the mixture into a small oven proof dish. Top with the rest of the
cheese, then sprinkle with the wheat germ.
9. Cook in the oven for around 30 mins, until the cheese is bubbling and
golden brown.
10. Try serving to your baby, topped with homemade applesauce – delicious!
Recipe uploaded by http://www.homemade-baby-food-recipes.com

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2. Turkey and Vegetable Crumble
3. Babies Chicken and Apple

Ingredients
8oz carrots, peeled and cubed
2oz white potato, peeled and cubed
1fl oz water or homemade chicken stock
1oz cream (optional)
1/8 tsp grated fresh ginger
Cooking Instructions
This simple dish is so tasty, you may like to double the quantity and share with your baby!
Not only does ginger add a tasty twist to this meal, it’s a great aid to digestion and is often used as an ingredient in infant preparations designed to ease upset tummies!
1. Place the diced carrots and potatoes in a saucepan and just cover with water. Simmer until tender, then drain. Reserve 1fl oz of the cooking water (unless you are planning on using homemade chicken stock in this recipe).
2. Puree the carrot and potato mixture in a food processor, along with the water (or stock), ginger and cream (if using). You can adjust the consistency of this puree to suit your baby by decreasing or increasing the amount of stock (or water) that you use.
3. Serve this tasty puree as a main meal to a younger baby – or as a veggie accompaniment to a main meal!
Recipe uploaded by http://www.homemade-baby-food-recipes.com

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Ingredients
Required Ingredients:
6oz carrots, peeled and cubed
small piece (1/4 clove) fresh garlic*
5oz plain, natural yogurt
little pinch ground coriander
*Garlic adds a wonderful flavour to this dip – but if you are concerned that it may upset your baby’s tummy, you can omit it from this recipe.
Cooking Instructions
Pair this nutritious dip with veggie sticks for your baby – use cooked veggie sticks if your baby is not yet able to bite and chew, as they will be easier for him to "gum". Alternatively, try serving this dip with cheese strips, tofu fingers, lightly toasted bread, pita bread or bagels.
1. Simmer the carrots in a little boiling water until tender.
2. Drain, then rinse with cold water. Drain again.
3. Put the carrots, garlic (if using), yogurt and coriander in a blender.
Puree until smooth.
4. Refrigerate for an hour and your dip is ready to serve!
Recipe uploaded by http://www.homemade-baby-food-recipes.com

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1. Creamy Carrot and Ginger
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