A gentle, nutrient-packed purée combining the natural sweetness of butternut squash with protein-rich red lentils and mild courgette. A perfect Stage 2 weaning meal to introduce your baby to more complex, balanced flavors.
Ingredients
- 250g butternut squash, peeled and cubed
- 50g dried red lentils, rinsed
- 100g courgette (zucchini), chopped
- 1 teaspoon olive oil
- 400ml water or unsalted vegetable stock
- Pinch of ground cumin (optional)
Instructions
- 1.Heat the olive oil in a small saucepan over medium heat. Add the cubed butternut squash and sauté for 2-3 minutes until lightly fragrant.
- 2.Add the rinsed red lentils and 400ml of water or unsalted stock to the saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
- 3.Add the chopped courgette and the optional pinch of cumin to the pot. Stir, cover, and continue to simmer for another 5-7 minutes, or until all vegetables and lentils are very tender.
- 4.Remove the saucepan from the heat and let it cool slightly. Carefully transfer the contents to a blender.
- 5.Blend until completely smooth. Add a little more water or cooled boiled water if needed to reach your baby's preferred consistency.
- 6.Serve one portion warm and transfer the rest into sterilized containers to cool completely before refrigerating or freezing.
Nutrition Information
Why this recipe
This recipe offers a balanced meal for growing babies, rich in plant-based protein and iron from lentils for development. Butternut squash provides essential vitamin A for vision and immune health, while courgette adds vitamins and gentle fiber.
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