A vibrant and nutrient-packed purée perfect for introducing your baby to wholesome plant-based proteins and earthy flavors. This smooth blend combines red lentils, quinoa, and sweet butternut squash for a complete and satisfying meal.
Ingredients
- 250g butternut squash, peeled and cubed
- 50g red lentils, rinsed
- 30g quinoa, rinsed
- 400ml water or unsalted vegetable broth
- 5ml (1 teaspoon) olive oil
- 1 pinch ground cumin (optional)
Instructions
- 1.In a small saucepan, gently heat the olive oil over medium heat. Add the cubed butternut squash and sauté for 2-3 minutes until slightly fragrant.
- 2.Add the rinsed red lentils, rinsed quinoa, and water (or unsalted broth) to the saucepan. Stir to combine.
- 3.Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the squash is very tender and the lentils are cooked through.
- 4.Remove from the heat and let it cool slightly. If using, stir in the pinch of cumin.
- 5.Carefully transfer the mixture to a high-speed blender. Blend until perfectly smooth, adding a tablespoon of water at a time if needed to achieve your desired consistency.
- 6.Serve the purée warm. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen in ice cube trays for individual portions.
Nutrition Information
Why this recipe
This purée is a nutritional powerhouse for babies, offering complete plant-based protein from lentils and quinoa. It's rich in iron for cognitive development, fiber for healthy digestion, and Vitamin A from squash to support vision and immunity.
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