9 to 12 months While reading the Top 100 Baby Purees, inspired me to prepare this simple and earthy lentils purée out of four different varieties of lentils: Red, Beluga Black, French Puy Green and Brown. Red lentils have a mild, sweet flavor. When cooked, they turn a golden color. Beluga lentils, which are small, black and shiny, resemble beluga caviar when cooked. They have earthy flavor.
French Green Puy lentils are often considered the most flavorful because they have a peppery taste. Brown lentils, the common type, mild in flavor, often described as earthy.
Oriented by some of the lentils recipes in the book, I twisted it a little bit, blending these varieties to my preferred consistency. Lentils are an amazing source of iron, and a favorite at home.My daughter would devour lentils in purées or soups. We generally eat lentils as a main course, along with homemade croutons (‘tropezones’). To make small tropezones, you would take just a few slices from a baguette, cut in small squares, drizzling extra virgen olive oil with a pinch of sea salt. Bake in high broil oven for 7 to 8 minutes until golden brown. Tropezones make a great garnish to homemade soups and purées. Mouthwatering.
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- 2 tbsp of extra virgin olive oil
- 1 tbsp of freshly chopped parsley leaves
- 1 shallot, finely chopped
- 1 garlic glove, chopped
- 2 carrots peeled and chopped
- 1 celery stick chopped
- ½ cup of Red lentils, rinsed
- ½ cup of Black lentils, rinsed
- ½ cup of Puy lentils, rinsed
- ½ cup of Brown lentils, rinsed
- 3½ cups of vegetable stock (no salt added)
- Heat the oil in a saucepan and saute the shallot, garlic, carrot, celery for 3 minutes until soft. Add the lentils and stir for 2 minutes. Add the stock and parsley and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes until lentils are tender. Purée to the consistency of your choice.Preparation about 20 to 30 minutes.