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Lentil, spinach and cauliflower purée (first foods)
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Ingredients
- 30 g dried brown lentils
- 270 g water, plus extra to soak
- 50 g cauliflower, cut into small florets
- 15 g fresh baby spinach leaves
- ¼ tsp sweet paprika
- Nutrition
- per 210 g
- Calories
- 515.3 kJ / 123.2 kcal
- Protein
- 8.8 g
- Carbohydrates
- 22.4 g
- Fat
- 0.6 g
- Saturated fat
- 0.1 g
- Fiber
- 4.7 g
- Sodium
- 39.8 mg
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