Serves 4 | Prep time: 30 mins | Cooking time: 30-40 mins Recommended age of child: from 8 months Freeze time: 8-10 weeks


l 175g/6oz red split lentils l 4 tbsp olive oil l 1 large onion, peeled


and chopped l 2.5cm/1inch piece of fresh ginger, peeled and grated


Lentil and Broccoli Gratin l 350g/12oz broccoli, washed,


trimmed, divided into florets l Juice and grated rind of


1 lemon l Freshly ground black pepper l Soft breadcrumbs l Grated vegan cheese (optional)


1 Put the lentils into a saucepan with 600ml/1pint water, bring to the boil, and then let them simmer for 20-30 minutes, until they are soft and pale. 2 Heat half the oil in another pan, add the onion and ginger and cook for 10 minutes, uncovered so that it browns a bit, stirring from time to time. 3 Steam the broccoli until it is just tender, then put it in the base of a shallow gratin dish. 4 Put the lentils into a food processor or liquidiser, with the onion mixture and the lemon, and whizz to a smooth purée. It should be the consistency of double cream; add some water or milk if it is too thick. Season. 5 Pour the lentil purée evenly over the broccoli. Sprinkle the breadcrumbs and remaining oil or cheese on top (if you use the cheese, you won’t need the extra oil). 6 Put under a moderate grill for about 20 minutes, until the top is brown and the inside piping hot. Alternatively, bake at 190ºC/375ºF/Gas Mark 5 for 30-40 minutes.


36 Vegetarian and Vegan Mother and Baby Guide


Finley, pictured at one day old “When my husband and I discussed having a baby, the last thing we worried about was my diet! I have always been 100 per cent convinced that a vegetarian diet would pose no problem for conception and pregnancy and I was right! My son was born a healthy 8lb 13oz and has been thriving ever since. I have no hesitation in bringing Finley up on a vegetarian diet. In fact, I would be more worried about his health if his diet included meat. A veggie diet supplies every nutritional need perfectly well and I would recommend it to everyone.”


Fiona Smithers-Green


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