Name: Red Lentil Passato
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Cuisine: Italian
Ingredients: 60g dried red lentils, rinsed well; 1 small carrot, peeled and chopped; 1/4 small onion, finely chopped (optional); Unsalted water or unsalted vegetable stock, enough to cover; 1 tsp extra virgin olive oil (EVOO)

Ingredients

60g dried red lentils, rinsed well
1 small carrot, peeled and chopped
1/4 small onion, finely chopped (optional)
Unsalted water or unsalted vegetable stock, enough to cover
1 tsp extra virgin olive oil (EVOO)

Method

Rinse the red lentils under cold running water until it runs clear.
Put the lentils, carrot and onion (if using) into a pan and cover generously with unsalted water or stock.
Bring to a simmer, then cook uncovered for 20-25 minutes, stirring occasionally, until the lentils have completely broken down and mash easily with a fork, and the carrot is soft.
Top up with a little hot water during cooking if the mixture looks dry.
Pass the mixture through a food mill (passato), or blend, until smooth.
Stir in the EVOO off the heat. Check the temperature before serving.

Age adaptations

6-8 months

Pass through a food mill or blend fully smooth, so there is no risk from firmer lentil skins. Loosen with a little extra water or stock if it is too thick.

9-12 months

Mash roughly with a fork rather than fully blending, leaving soft texture, since the lentils are already naturally soft after this length of cooking.

12+ months

Serve as a chunkier passato, or stir through soft small pasta shapes for a family-style meal.

Storage

Cool promptly and refrigerate in a covered container for up to 2 days, or freeze in small portions for up to 1 month. Label with the date. Reheat until piping hot throughout, then cool before serving. Do not refreeze once reheated.

For the family

Scale up the lentils, carrot and onion, finish with a drizzle of EVOO, black pepper and salt for the adults, and serve with bread or as a simple soup starter.

Safety notes

No salt, sugar or stock cubes added at any stage.
Lentils must be cooked until they collapse and mash easily with a fork; undercooked legumes are firmer and a choking risk, per the ministry's rule for legumes.
Check that carrot pieces are fully soft before blending.
Serve seated upright at the table, supervised, without screens or distractions.

Red Lentil Passato