Butternut squash and lentil
Chef:
Mummycooks.ie
250g butternut squash, peeled, deseeded and chopped
50g red lentils
Unsalted stock enough to just cover everything
Peel, deseed and chop about 250g of squash. Put into a small sauce-pan with 50g red lentils and add enough water or freshly made, unsalted stock to just cover everything.
Bring to a simmer. Cook, uncovered, for 20-30minutes until both veg and lentils are soft, stirring frequently and mashing down the squash as you go. Add a little more water if needed, but keep the mixture quite thick.
Mash completely with a fork, or purée.
Serves
Makes 4 portions
Main ingredients
Vegetables, Lentils
Recipe Type
Babyfood
Special Info
Nut free, Egg free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
Health Benefits: Red lentils are a great source of iron to help your baby’s blood carry oxygen. If you are concerned about your baby getting wind or colic, soak the lentils first, then rinse then well before you cook them.
Writer Siobhan is the owner of Mummycooks.ie, who want to inspire, educate and empower parents to feed their children healthy, home-cooked food. Her blog is a great resource for feeding your child with lots of tips and recipes.
For more advice and some great family-friendly recipes, check out the Mummycooks website.
