Slow-cooked lentil and vegetable casserole

Suitable from six months (pureed). Makes three adult portions



1 leek

2 carrots

1 large courgette

75g split red lentils

75g frozen peas

2tbsp tomato puree

400ml vegetable stock (home made or made with a reduced salt cube)

Salt and pepper, to season



  • Step 1

    Chop all the vegetables (except the peas) into large chunks. Place in the slow cooker.

  • Step 2

    Add the lentils to the slow cooker bowl.

  • Step 3

    Stir the tomato puree into the hot stock and pour into the slow cooker bowl.

  • Step 4

    Cook on a medium heat for 4-6 hours.

  • Step 5

    Half an hour before the end of the cooking time, stir in the frozen peas.

  • Step 6

    Remove a baby portion from the bowl and puree. Season the adult portions with salt and pepper. Serve with granary bread.