Vegan 🌱 Baby Led Weaning 👶🏼 Suitable 6+months 💚 Makes 4-5 wraps

These spinach lentil wraps are super versatile and you can use them in a sweet or savoury way. They don’t break or bend when wrapped either! We like these as a meal, with curry, by themselves as a quick snack, or filled with hummus and rolled. You can add spices, salt (for >12 months), or nutritional yeast to the mix before blending for an extra nutritional boost (bonus points for a squeeze of lemon juice to boost the iron absorption!).

Are lentils healthy for babies?

Lentils are a great source of plant-based protein and fibre, and contain key vitamins and minerals that are important for a growing baby’s overall health and development. The high levels of iron found in lentils are important for the production of hemoglobin, which carries oxygen to the cells in the body, and for cognitive development. Zinc, another key nutrient found in lentils, is important for a baby’s immune system and wound healing, and is also involved in growth and development.

In addition, lentils are an excellent source of folate, a B-vitamin that plays a crucial role in the formation of red blood cells, DNA synthesis, and the proper functioning of the nervous system. They are also a good source of potassium, which helps regulate fluid balance and blood pressure, and manganese, a mineral that supports the metabolism and helps form strong bones.

They are easy to digest and can be incorporated into many dishes, making them a great first food for babies. Make sure to always consult with a paediatrician before introducing new foods to your baby’s diet, and start with a small amount to monitor for any potential allergic reactions.

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3 Ingredient Spinach Lentil Wraps

Prep Time 4

Cook Time 15

Servings 4 wraps

Equipment

blender

Ingredients

1/2 cup/100g Red Lentils
1 cup/250ml Water
1 big handful of Baby Spinach
1/2 tsp of salt* (for over 12 months)
Olive oil spray for cooking

Instructions

Add the lentils and water to a jug and soak for 3-4 hours minimum (soaking for 8-12 yields fluffier wraps)
Once soaked, add the spinach and salt (if using) and blend till smooth ~15 seconds
Spray a pan with olive oil and cook on medium/high, using approx 1/4 cup of the mix. Spread with a spatula to thin out into a wrap shape, and cook for 2 mins each side before flipping and cooking a further 1-2mins. Treat for 4-5 wraps.
Best served warm