Butternut, lentil + paprika puree recipe

Veg puree

from
6 months

Time to introduce some yummy pulses!

Mix in with squishy butternut squash and a sprinkle of punchy paprika.

  • Serves

    8
  • Prep

    5
  • Cook

    15
  • Veggie
  • Soya free
  • Nut free
  • Gluten free
  • Dairy free
  • Egg free
Butternut lentil paprika Puree

Ingredients

  • 200g diced butternut squash
  • 150g cooked red lentils
  • 1 tsp smoked paprika
  • 50ml water

Method

  1. Steam butternut squash for 15 minutes- or until soft.
  2. Add cooked lentils to butternut squash, paprika and water.
  3. Blend until smooth.
Top tip

Add a little more water and some reduced salt stock to make a delicious soup for all the family

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