Creamy Lentil and Butternut Squash Mash Recipe for Baby

Creamy Lentil and Butternut Squash Mash Recipe

This recipe was created for a client that I work for – Thermapen – who have developed a new thermometer and temperature scale chart for baby’s weaning foods. As part of my work on this campaign with Thermapen (which I was paid for, FYI), I also developed some great weaning recipes, including this creamy lentil and butternut squash mash for babies.

This recipe is so great as you can alter the texture to make it as smooth or lumpy as you want just by adding more or less water and more of less yogurt. It’s also naturally textured, so will help your little one start familiarising themselves with textured foods. Remember that if you’re including yogurt in the recipe, then this recipe is only really appropriate for a baby from 6 months of age.

It also is great as it includes a source of iron (lentils) which is important to include in babies diet from around 6 months of age too. Sources of iron appropriate from 6 months (as long as you can get them to the right texture for your baby) include eggs, beans, lentils, pulses, meat and fish.

Please let me know if you try it and do share it with any new parents or parents who are about to start on their weaning journey.

Creamy Lentil and Butternut Squash Mash Recipe

Creamy Lentil and Butternut Squash Mash Recipe

Serves around 2 portions – depending on the age and stage of baby

Ingredients:

  • A dash of olive oil for the pan
  • Small pinch of dried coriander leaves & a 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

Method:

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. Next add the lentils and the butternut squash and mix nicely 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 use a potato masher or a fork to mash the mixture together (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.

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