Try feeding this simple and nutritious homemade dish to your baby.
[MUSIC] Red Lentil and Spinach Puree. Ingredients: 10 oz package of frozen spinach, 1 cup red lentils, 1 low sodium chicken or vegetable broth. 1 cup red lentils. Rinse thoroughly. Add to pot of boiling water. Reduce heat, cook for 12-15 minutes or until tender, and drain. Defrost spinach. Drain in a strainer. Combine spinach and red lentils in a blender. Add 1 Tbsp. of broth, or more if necessary. Blend on high until smooth. Store in the fridge for up to 3 days, or freeze for up to 3 months. [MUSIC]