Lentil and sweet potato dip

A tasty lentil and sweet potato weaning purée for baby and addictive dip for the whole family.


Lentils are a great source of protein for vegetarian babies and can be introduced from 6 months. This purée is one for all the family as it also makes a delicious dip for pitta bread and vegetable sticks.

Lentil and Sweet Potato Weaning Dip

  • 6 months +
  • 4 portions
  • 35 minutes to prepare and cook


  • 1 tbsp olive oil
  • Half a small onion, finely chopped
  • 1 leek, washed and sliced
  • 1 carrot, sliced
  • 50g red lentils, rinse under cold water before using
  • 1 large sweet potato, diced
  • 300ml water or no added salt stock (add more water/stock to make a thick soup)


  1. Add oil to saucepan and cook onions on low heat until soft and transparent.
  2. Add leeks and cook for 4 minutes, stirring regularly. Do not allow leeks to brown.
  3. Add carrots, cover and cook on low heat for 5 minutes, stirring occasionally.
  4. Add lentils and cook, stirring constantly for 3 minutes.
  5. Add the sweet potato and water/stock. Bring to boil then simmer on a low heat for about 15-20 minutes until sweet potatoes are cooked.
  6. Remove from heat and process to desired consistency.

This dish freezes very well

Further information:

Considering weaning your baby as a vegetarian? Read Amy’s top tips on providing your vegetarian baby with a healthy and balanced diet: Weaning vegetarian baby.

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