• Gluten free
  • No added soya
  • No added egg
  • No added milk
  • SuitableForVegetarians

Mushroom, lentil and pepper stew

Suitable for 10 months+

Lentils are a great standby, and you can make an easy meal with vegetables you’ll usually have in the fridge. This combination is also a great source of iron.

4 baby portions


  • 2 tbsp vegetable oil
  • 1 small onion (60g / 2oz), finely chopped
  • 1 small carrot, (60g / 2oz) finely chopped
  • Half a red pepper (80g / 2 ¾ oz), finely chopped
  • 60g / 2oz mushrooms, roughly chopped
  • 2 tsp ground cumin
  • 100g (3 ½ oz) red lentils
  • 200g (7 oz) canned chopped tomatoes
  • 30g (1 oz) currants
  • 400ml (14oz) water
  • 1 tsp of chopped coriander

Please note:

Remember not to add salt to any of your baby’s recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.


  • Heat the oil in a sauce pan and fry the onion and carrots for 4-5 minutes, stirring frequently.
  • Add the pepper, mushroom and cumin and fry for another 2-3 minutes.
  • Stir in the lentils, tomatoes, currants and water.
  • Bring to the boil, cover and reduce the heat.
  • Simmer for 30 minutes until the vegetables and lentils are all tender. Stir occasionally and add a little more water if required.
  • The stew may be refrigerated for up to 2 days or frozen for 3 months. Reheat until piping hot.

Serve with rice.
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