Recipes for Rice and Lentil Puree

Ingredients

• 1 cup expired rice and lentil puree
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup grated carrot
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1 egg, beaten
• 2 tablespoons vegetable oil

Instructions

1. In a mixing bowl, combine the expired rice and lentil puree, breadcrumbs, onion, carrot, salt, black pepper, cumin powder, and coriander powder.
2. Add the beaten egg to the mixture and mix until well combined.
3. Shape the mixture into small patties.
4. Heat vegetable oil in a skillet over medium heat.
5. Carefully place the patties in the skillet and cook for 4-5 minutes on each side or until golden brown and cooked through.
6. Remove the patties from the skillet and place them on a paper towel to absorb any excess oil.
7. Allow the patties to cool slightly before serving to a baby.
8. Ensure the patties are at a safe temperature for the baby to consume.
9. Discard any leftover patties after feeding.

Ingredients

• 1 cup expired rice and lentil puree
• 2 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1 tablespoon ghee

Instructions

1. In a saucepan, combine the expired rice and lentil puree, water, salt, turmeric powder, cumin powder, and coriander powder.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes or until the porridge reaches a thick consistency.
4. Remove from heat and stir in the ghee until well combined.
5. Allow the porridge to cool slightly before serving to a baby.
6. Ensure the porridge is at a safe temperature for the baby to consume.
7. Discard any leftover porridge after feeding.

Ingredients

• 2 cups rice and lentil puree
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened.
3. Add the cumin, turmeric, and paprika. Stir well to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20 minutes.
6. Add the rice and lentil puree to the pot and stir to combine.
7. Continue to simmer for another 10 minutes, or until the soup has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy!