Recipe: Butternut & Lentil Puree for babies
This is a great recipe to play around with by adding extra veges to the puree. You can also add a little breast milk, formula, milk or bone broth if you require a runnier consistency.
Makes 1½ cups
Ingredients
350g butternut, skin and seeds removed
¼ cup split red lentils
1½ cups water or bone broth (see page 281 of YUM!)
1–2 tablespoons smooth nut or seed butter (store-bought or see page 149 of YUM!)
- Cut the butternut into small 1.5cm chunks. Place in a medium-sized pot, along with the lentils and water or bone broth. Cover and bring to the boil.
- Reduce to low-medium heat and simmer for about 25 minutes (or until most of the water has evaporated). Stir often to prevent lentils sticking to the bottom of the pot and add a little extra water or broth if it looks like it is drying out.
- Remove from heat and allow to cool slightly. Add nut butter. Puree with a stick blender (or transfer to a blender) until completely smooth, or use a fork to mash to retain some texture. Add a little breast milk, formula, milk or bone broth if required for a runnier consistency.
Recipes and images extracted from YUM! by Nadia Lim, Annabel Inglis and dietitians Jenny Douglas and Lisa Daniels. Published by Nude Food Inc, RRP $55. Photography by Matt Quérée and Isabella Harrex.
