A vibrant and creamy mash packed with plant-based protein and essential vitamins. Its naturally sweet flavor and soft texture make it a perfect, nutrient-dense meal for babies and toddlers.
Ingredients
- 100g red lentils, rinsed
- 200g butternut squash, peeled and cubed
- 1 medium carrot (approx. 80g), peeled and chopped
- 1 teaspoon olive oil
- 1/4 teaspoon ground turmeric (optional)
- 500ml water or unsalted vegetable stock
Instructions
- 1.Heat the olive oil in a small saucepan over medium heat. Add the cubed butternut squash and chopped carrot, sautéing for 2-3 minutes until slightly softened.
- 2.Add the rinsed red lentils, turmeric (if using), and water or unsalted stock to the saucepan. Bring to a boil.
- 3.Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the lentils are soft and the vegetables are tender.
- 4.Remove from heat and let it cool slightly. Use an immersion blender to puree the mixture to your desired consistency, adding a little more water if needed for a smoother texture.
- 5.Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in individual portions.
Nutrition Information
Why this recipe
This recipe is exceptionally healthy, providing plant-based protein and iron from lentils for growth, plus a rich dose of Vitamin A from butternut squash and carrots for vision and immune support. The soft texture is ideal for developing eaters.
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