C was a big fan of lamb when he enjoyed it as his very first introduction to meat, so I thought this would be a great addition to the meals he is now able to enjoy. The introduction of lentils allows him to gain an additional protein source for later recipes. This recipe also introduces another herb - rosemary - for him to enjoy. The consistency of this stew can be a little difficult for babies, so if your child still prefers purees, process for a while or add additional cooking liquid while processing.
You need:
1 tsp. extra virgin olive oil
1 tsp. fresh rosemary, minced
1/2 lb. lamb tenderloin, cut into 1/2 in. pieces
1 1/2 c. baby's stock (or water)
1/4 c. lentils, picked over and rinsed
Heat oil in a saucepan over medium heat. Add rosemary and cook for 30 seconds. Add lamb and stir frequently until browned. Add stock and lentils and bring to a boil. Reduce heat and simmer for 20 minutes. Pulse in a food processor until you reach a consistency that your baby enjoys.
Inspired from Cooking for Baby by Lisa Barnes
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