Age: 12 months+ | Prep 10 minutes | Cook 30 minutes | Portions: 4
Ingredients
220g butternut squash, peeled
½ large red pepper, deseeded (100g)
½ medium onion, peeled (75g)
2tsp vegetable oil
½ tsp dried herbs
400ml water
50g dried red lentils
Small slice wholemeal bread (1 portion) 25g
Method
Step One De-seed butternut squash and pepper and dice into small pieces. Dice the onion.
Step Two Heat the oil in a pan and add the butternut squash, pepper and onion. Cook until starting to soften (5 to 6 mins).
Step Three
Add the oregano, water and lentils. Bring to the boil, cover and simmer gently for 20 to 30 minutes until the veg is soft and the lentils are cooked. Add a little more water during cooking if needed.
Step Four
Set aside to cool a little before blending until smooth (or leave with a chunky texture if preferred). Then put ¼ of the soup into a bowl, and freeze the other 3 portions for other days.
Step Five
Toast the slice of bread and cut into toasted fingers to go on the side.
Visit the Better Health 'Start for Life' website for more tasty recipes for babies.
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