Lentil & Squash Puree – Homemade Baby Food Recipe
Delicious Lentil & Squash Puree
5 - 7
Lentil and pumpkin squash puree is a perfect combination for a jam-packed nutritious winter dish!
2 cups squash/pumpkin of your choice (chopped into small cubes)
1/2 cup cooked lentils (dried or canned – your choice!)
1 x medium sized potato
1 cup of water
Peel the pumpkin and potato and cut into small cubes, cook lentils to your preferred method
Steam the potato and squash for 20 mins or until tender
Take out the baskets and remove the water (keep to the side for later, this is full of nutrients!)
Pour the veggies back into the jug, add the lentils and blend, adding small amounts of the leftover water (plus more as necessary) until the desired consistency is met (smooth for younger babies)
Portion into reusable food pouches, refrigerate or freeze
Serve with a food pouch spoon!
Lentils are packed with fibre which is great for promoting digestion and supporting healthy bowel movements. High in protein, they are an inexpensive, healthy, environmentally friendly alternative to animal based proteins. They are also a good source of iron and B vitamins which help the blood move oxygen around the body – vital for development and energy production!
Squash is rich in Vitamin A (important for healthy eyes) and beta-carotene, an antioxidant that converts into vitamin A. It is also a good source of Vitamin C, E, K, B vitamins, potassium and contains fibre, iron, magnesium, copper, phosphorus and calcium!
Potato is high in B6, good source of Vitamin C, fibre, contains iron, phosphorous, calcium, magnesium, and zinc!
Suitable for babies +8 months.