Red lentil, rice, eggplant, zucchini and carrot purée
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 5-6 jars
  • ½ Cup of red lentils
  • ½ Cup of rice
  • 1 Medium eggplant, sliced
  • 1 Medium zucchini, sliced
  • 4 Medium carrots, sliced
  • 5 Teaspoons Extra Virgin Olive Oil (EVOO)
  1. Wash well all the vegetables, cut them in slices. In a large saucepan, cover them with enough water and boil them for 15 minutes at medium heat.
  2. Wash well the red lentils and boil them as per the cooking instructions. Once the lentils are ready and tender, remove them from the heat; pour them into a fine sieve to remove the liquid.
  3. Boil the rice as per the cooking instructions. Once the rice is ready, remove it from the heat; pour it into a fine sieve to remove the liquid.
  4. In a large bowl, mix the vegetables, the red lentils, the rice, add 1 cup of the water where you have boiled the vegetables and the 5 teaspoons EVOO. Mix it all well with a hand mixer until it has a smooth texture.
With these amounts you can do approximately 5 to 6 jars of 250g (8,8 ounces) of purée. Introduce the purée into sterilized jars when it is still hot, immediately put the lid and wait until it is cold enough to put it in the fridge. It keeps well in the fridge for at least 3 months.

Probably you can boil the rice and the red lentil together, but it is best to check the cooking time of both.

It is advised to give this recipe to your baby from 7 months old
Recipe by Tasty Mediterraneo at