Butternut and lentil puree
Butternut gives good flavour and texture to red lentils
Suitable from 9 months
Gluten free
No added egg
No added milk
Vegetarian
Ingredients:
• 2 tablespoons red lentils
• 1 cup of peeled, diced butternut (seeds removed)
• About 3/4 cup water
Method:
Rinse lentils well to remove any husks. Place lentils, diced butternut and water in a medium-sized pot (say 10 to 12 cm deep) as lentils froth up during cooking. Bring to the boil, then put the lid on, but slightly tilted. (This prevents frothy boil overs.) Simmer until soft – about 20 minutes.
Mash well, then sieve for a smooth puree.
Lentils, like peas and beans, contain protein and some non-haem iron. They should be well cooked until soft, and for baby, to begin with they are best sieved to get out any rough bits. Split red lentils (salmon-coloured) cook quickly and need no preliminary soaking.