Great for… Eating together as a family; including children at your meal times helps them with development and food acceptance...
- A dash of olive oil for the pan
- Small pinch of dried coriander leaves
- Small pinch of cumin
- 180g butternut squash – peeled and chopped into small chunks
- 30g dried red split lentils, rinsed
- 150mls water
- 1 tbsp of Greek or natural yogurt or replace with water or baby’s
- Heat the oil in a pan on a medium heat and, once warmed, add in the coriander and cumin and stir for a few seconds
- Add the lentils and the butternut squash and mix with the oil and herbs for a minute or so
- Once well mixed, add around 150mls of water to the pan, pop a lid on and bring the mixture to the boil
- Once boiling, turn down the heat to a simmer and allow the mixture to cook for around 10 minutes or until the butternut squash is soft.
- You might want to take the lid off and give the mixture a stir every few minutes, and if the mixture is getting dry, add a little splash more water.
- Once the mixture is soft, remove it from the heat and add the yogurt
- Give the mixture a stir and then mash with a potato masher or a fork (you can blend it with a hand blender if you’d prefer it smooth)
- If you want the mixture smoother or slightly more liquid you could always add a splash of baby’s usual milk which will help in the cooling down process too