A vibrant and nutrient-packed stew featuring red lentils, butternut squash, and carrots, gently spiced to introduce little ones to new flavors. It's soft, easy to eat, and perfect for batch cooking and freezing.
Ingredients
- 100g red lentils, rinsed
- 200g butternut squash, peeled and diced
- 1 medium carrot (approx. 80g), peeled and diced
- 50g fresh spinach
- 1 tbsp olive oil
- 1 small clove garlic, minced
- 1 pinch ground cumin
- 500ml water or unsalted vegetable broth
Instructions
- 1.Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 2.Add the diced butternut squash and carrot. Sauté for 4-5 minutes to slightly soften the vegetables.
- 3.Stir in the rinsed red lentils and the pinch of cumin to coat everything.
- 4.Pour in the water or unsalted broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils and vegetables are very tender.
- 5.Stir in the spinach and cook for 1-2 more minutes until it has fully wilted into the stew.
- 6.For a smooth purée (ages 6m+), blend using an immersion blender. For a chunkier texture for older babies and toddlers, lightly mash with a fork or serve as is.
Nutrition Information
Why this recipe
This stew is rich in plant-based protein and iron from lentils for growth, plus Vitamin A from squash and carrots for healthy vision and immune support. It's a nutritious, balanced meal that's gentle on tiny tummies and introduces new flavors without added salt.
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