23 Lunch Ideas for a 6 Month Old Baby
Looking for easy lunch ideas for a 6 month old baby? Here are 23 simple homemade baby food combinations made with vegetables, grains and other everyday ingredients. These are meals I prepared for my own baby when we were starting solids, and I hope they give you a little inspiration when planning your baby’s meals.
A quick note: When I made these meals for my 6-month-old baby, I blended the ingredients to a consistency that worked for my baby at the time. Every baby develops at their own pace, so adjust the texture and consistency to suit your baby’s feeding skills.
Prefer to watch? Here’s the full video with all 23 lunch ideas.
Jump to a Recipe
Easy Lunch Ideas for a 6 Month Old Baby
1. Carrot and Potato Puree
Ingredients: carrot, potato and a few drops of olive oil.
Steam the whole carrot and potato until soft. Once cooked, blend or mash them to the desired texture. Add a few drops of extra virgin cold-pressed olive oil before serving.
2. Pumpkin and Polenta
Ingredients: pumpkin, about 250 ml water and 2 tablespoons polenta (cornmeal).
Add the pumpkin cubes to about 250 ml of boiling water and cook until soft. Add 2 tablespoons of polenta and cook for another 2–3 minutes, stirring occasionally. Once slightly cooled, blend until smooth and serve at a temperature suitable for your baby.
3. Zucchini and Carrot
Ingredients: zucchini and carrot.
Steam the whole carrot for about 20 minutes. Add a piece of zucchini and continue steaming for another 10 minutes, or until both vegetables are soft. Blend the vegetables together until smooth.
4. Butternut Squash and Rice
Ingredients: butternut squash, 1 tablespoon rice and water as needed.
Soak the rice in water overnight. Add the butternut squash pieces to a small amount of boiling water. Once the butternut squash begins to soften, drain the soaked rice and add 1 tablespoon to the pot. Continue cooking until both are soft, adding a little more water as needed. Blend to the desired consistency.
5. Pumpkin and Millet
Ingredients: fresh or frozen pumpkin pieces, 2 tablespoons millet and water as needed.
Soak the millet in water overnight. I used frozen pumpkin because that was what I had available at the time, but you can also use fresh pumpkin. If using frozen pumpkin, add it directly to boiling water without thawing and cook for a few minutes. Drain the soaked millet and add it to the pumpkin. Cook for another 10–15 minutes, or until both the pumpkin and millet are soft, adding more water as needed. Once everything is soft, blend until smooth.
6. Zucchini and Polenta
Ingredients: zucchini, about 200 ml water and 2 tablespoons polenta (cornmeal).
Add the zucchini pieces to about 200 ml of boiling water and cook until soft. Add 2 tablespoons of polenta and cook for another 2 minutes, stirring continuously. Add a little more water as needed, then blend until you reach a texture that works well for your baby.
7. Carrot and Rice
Ingredients: carrot, 1 tablespoon rice and water as needed.
Soak the rice in water overnight. Add the carrot pieces to boiling water and cook until they begin to soften. Drain the soaked rice and add 1 tablespoon to the pot. Continue cooking until both the carrot and rice are soft, adding a little more water as needed. Blend the carrot and rice together until smooth.
8. Butternut Squash and Potato with Olive Oil
Ingredients: potato, butternut squash and a few drops of extra virgin cold-pressed olive oil.
Steam the whole potato for about 15 minutes. Add a piece of butternut squash and continue steaming them together for another 15 minutes, or until both are soft. Blend to the desired consistency. Allow the puree to cool slightly, then add a few drops of extra virgin cold-pressed olive oil before serving.
9. Carrot, Polenta and Olive Oil
Ingredients: 1 carrot, about 200 ml water, 2 tablespoons polenta (cornmeal) and a few drops of extra virgin cold-pressed olive oil.
Cut the carrot into slices and add them to about 200 ml of boiling water. Cook until soft. Add 2 tablespoons of polenta and cook for another 2–3 minutes, stirring continuously. Add a little more water if needed.
For this recipe, 2 tablespoons of polenta is the right amount for about 200 ml of water.
Blend everything together until you reach the desired consistency. Allow the puree to cool slightly, then add a few drops of extra virgin cold-pressed olive oil before serving.
10. Potato, Zucchini and Olive Oil
Ingredients: potato, zucchini and a few drops of extra virgin cold-pressed olive oil.
Cut the potato into cubes and steam for about 10 minutes. Meanwhile, cut a piece of zucchini into cubes. Add the zucchini to the potato and continue steaming them together for another 10 minutes, or until both vegetables are soft.
Blend the vegetables to a consistency suitable for your baby. Allow to cool slightly, then add a few drops of extra virgin cold-pressed olive oil.
11. Chard and Polenta
Ingredients: 3 medium chard leaves, 2 tablespoons polenta (cornmeal) and 200 ml water.
Wash the chard leaves thoroughly and remove the stems. Add the leaves to boiling water and cook for a few minutes until tender.
Meanwhile, prepare the polenta in a separate saucepan. Mix 2 tablespoons of polenta with 200 ml of cold water and cook for about 2–3 minutes, stirring continuously.
Once both the chard and polenta are cooked, blend them together until you reach the desired consistency.
12. Millet, Carrot and Olive Oil
Ingredients: 2 tablespoons millet, 1 carrot, water as needed and a few drops of extra virgin cold-pressed olive oil.
Rinse the millet thoroughly several times, then soak it in water overnight.
Cut the carrot into slices and cook in a small amount of water for about 5 minutes. Add the soaked and drained millet, adding more water as needed. Continue cooking until both the carrot and millet are soft.
Blend until smooth. Once the meal has cooled slightly, finish with a few drops of extra virgin cold-pressed olive oil.
13. Onion, Pumpkin and Rice
Ingredients: 1 small onion or a small piece of onion, a piece of pumpkin, 1 tablespoon rice and water as needed.
Soak the rice in water overnight.
Cut the onion and pumpkin into small cubes. Add them to a small amount of water and cook for about 15 minutes. Add the soaked and drained rice, adding more water as needed, and continue cooking until the rice and vegetables are soft.
Blend everything together until you reach the desired consistency.
14. Carrot, Chard and Rice with Olive Oil
Ingredients: 1 carrot, 1 chard leaf, 2 tablespoons rice, water as needed and a few drops of extra virgin cold-pressed olive oil.
Soak the rice in water overnight.
Cut the carrot into pieces and cook in water for about 20 minutes. Add the soaked and drained rice and continue cooking them together for another 10 minutes, or until both are soft.
Meanwhile, wash the chard leaf thoroughly, remove the stem and cook the leaf separately in boiling water for a few minutes until tender.
Once everything is cooked, blend the carrot, rice and chard together until you reach the desired consistency. If the puree is too thick, you can add a little water, breast milk or prepared formula to adjust the consistency.
Allow the puree to cool slightly, then add a few drops of extra virgin cold-pressed olive oil before serving.
15. Onion, Carrot and Millet with Olive Oil
Ingredients: 1 small onion or a small piece of onion, 1 carrot, 2 tablespoons millet, water as needed and a few drops of extra virgin cold-pressed olive oil.
Rinse the millet thoroughly several times, then soak it in water overnight.
Cut the onion and carrot into small cubes. Add them to a saucepan with a small amount of water and cook gently for about 15 minutes. Keep an eye on the water while they cook and add a little more if needed to prevent the vegetables from drying out.
Add the soaked and drained millet, pour in some more water and continue cooking for about 15 minutes, or until the millet and vegetables are soft.
Blend everything together until you reach the desired consistency. If the puree is too thick, you can add a little water, breast milk or prepared formula to adjust the consistency.
Allow the puree to cool slightly, then add a few drops of extra virgin cold-pressed olive oil before serving.
16. Butternut Squash, Zucchini and Potato
Ingredients: 1 potato, a piece of zucchini and a piece of butternut squash.
Steam the whole potato for about 15 minutes.
Meanwhile, peel a piece of zucchini and butternut squash. Add them to the potato and continue steaming everything together until all the vegetables are soft.
Blend until you reach the desired consistency.
17. Carrot, Chard and Polenta
Ingredients: 1 carrot, 1 chard leaf, 2 tablespoons polenta (cornmeal) and water as needed.
Cut the carrot into small cubes and cook in water for about 10 minutes.
Meanwhile, wash the chard leaf thoroughly, remove the stem and cook the leaf separately in boiling water for a few minutes until tender.
Add 2 tablespoons of polenta to the carrot and cook for another 2–3 minutes, stirring continuously. Add a little more water if needed.
Combine the cooked ingredients and blend until smooth and creamy.
18. Zucchini, Rice and Carrot with Olive Oil
Ingredients: 1 carrot, a piece of zucchini, 1 tablespoon rice, water as needed and a few drops of extra virgin cold-pressed olive oil.
Soak the rice in water overnight.
Cut the carrot into small pieces and add it to boiling water. Cook until it begins to soften, then add the zucchini. Add the soaked and drained rice last and continue cooking until the rice and vegetables are soft, adding a little more water if needed.
Blend everything together until you reach the desired consistency. Allow the puree to cool slightly, then add a few drops of extra virgin cold-pressed olive oil before serving.
19. Zucchini, Chard and Millet
Ingredients: 1 small zucchini, 1 large chard leaf, 2 tablespoons millet flour and water as needed.
Cut the zucchini into small cubes and cook in a small amount of water for about 10 minutes.
Meanwhile, wash the chard leaf thoroughly, remove the stem and cook it separately in boiling water for a few minutes until tender.
While the zucchini is cooking, mix 2 tablespoons of millet flour with a little cold water until smooth and free of lumps. Add the mixture to the zucchini and cook for another 5 minutes, stirring as needed.
Once everything is cooked, blend the zucchini, millet and chard together until you reach the desired consistency.
20. Onion, Zucchini, Carrot and Potato with Olive Oil
Ingredients: 1 potato, 1 small onion, 1 carrot, ½ small zucchini and a few drops of extra virgin cold-pressed olive oil.
Steam the whole potato, onion and carrot for about 20 minutes.
Add half a small zucchini and continue steaming everything together for another 10 minutes, or until all the vegetables are soft.
Blend all the vegetables together until smooth. Once slightly cooled, add a few drops of extra virgin cold-pressed olive oil.
21. Pumpkin, Chard and Potato with Olive Oil
Ingredients: 1 potato, a piece of pumpkin, 2 medium chard leaves and a few drops of extra virgin cold-pressed olive oil.
Cut the potato and pumpkin into cubes and steam them until soft.
Meanwhile, wash the chard leaves thoroughly, remove the stems and cook them separately in boiling water for a few minutes, until tender.
Once everything is cooked, blend the potato, pumpkin and chard together until you reach the desired consistency. Allow the puree to cool slightly, then add a few drops of extra virgin cold-pressed olive oil before serving.
22. Onion, Carrot, Polenta and Chard
Ingredients: 1 small onion, 1 carrot, 2 tablespoons polenta (cornmeal), 1 chard leaf and water as needed.
Cut the onion and carrot into small pieces and cook them in water until they begin to soften.
Towards the end of cooking, add 2 tablespoons of polenta and cook for another 2–3 minutes, stirring continuously. Add a little more water if needed.
Meanwhile, wash the chard leaf thoroughly, remove the stem and cook it separately in boiling water for a few minutes until tender.
Once everything is cooked, blend the onion, carrot, polenta and chard together until you reach the desired consistency.
23. Zucchini, Chard and Polenta
Ingredients: ½ zucchini, 1 large chard leaf, 2 tablespoons polenta (cornmeal) and water as needed.
Cut the zucchini into small pieces and cook in water until it begins to soften.
Meanwhile, wash the chard leaf thoroughly, remove the stem and cook it separately in boiling water for a few minutes until tender.
Towards the end of cooking, add 2 tablespoons of polenta to the zucchini and cook for another 2–3 minutes, stirring continuously. Add a little more water if needed.
Blend everything together until smooth and serve at a temperature suitable for your baby.
More Baby Food Ideas
I hope these simple baby lunch ideas give you some inspiration as you introduce new foods and combinations to your little one. You can find more homemade baby food recipes here on Misia Kitchen, with simple ideas for different ingredients and stages of starting solids.
I also share step-by-step baby food videos on the Misia Kitchen YouTube channel, so you can see how many of these meals are prepared.
