Butternut Squash and Red Lentils

PREPARATION TIME
5 mins

COOKING TIME
20 mins

AGE GROUP
8 – 10 months

INGREDIENTS
1½ cups of peeled, de-seeded, and cubed butternut squash
¾ cup of peeled, cubed potato
¼ cup of uncooked red lentils
1 small pinch of ground coriander
1¼ cups of milk

METHOD
1. Rinse the lentils in a sieve under running water and pick out any grit.

2. Place all of the ingredients into a medium-sized saucepan (with a lid) and bring to the boil over high heat.

3. Reduce heat to medium/low, put on the lid, and simmer for about 20 minutes, or until the lentils and squash are soft – checking often and adding more milk or water to prevent drying out.

4. Cool a little then blend in batches with a stick blender, or use a food processor to make a smooth puree – adding extra milk, or fresh breast milk or formula if necessary to get the desired consistency.

HANDY HINTS

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