Creamy Lentil and Butternut Squash Purée
A smooth, nutrient-rich purée combining earthy red lentils with sweet butternut squash. It's a perfect, well-balanced meal to support your baby's growth and introduce gentle flavors.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
280 calories
$1 per serving
$25 min
6 servings
baby-food, any cuisine
Ingredients
- 150g butternut squash, peeled and cubed
- 50g red lentils, rinsed
- 400ml water
- 1 teaspoon olive oil
- 1 pinch ground cumin
Instructions
- 1.In a small saucepan, combine the cubed butternut squash, rinsed red lentils, and water.
- 2.Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the squash is very tender and the lentils are soft.
- 3.Remove from heat and let it cool slightly. Stir in the olive oil and the pinch of cumin.
- 4.Carefully transfer the mixture to a blender and purée until completely smooth. Add a little more water if needed to reach your desired consistency.
- 5.Allow to cool before serving. Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze in ice cube trays for future meals.
Nutrition Information
6g
fat
47g
carbs
7g
fiber
15g
protein
Why this recipe
This purée is packed with plant-based protein and iron from lentils for development, plus vitamin A and fiber from butternut squash for vision and digestion. It's a highly nutritious, balanced meal for a growing baby.
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