Stage 2 · 7–8mGlobal30 min3 servings · ~90 g each
Lentil & Butternut Stew
Hearty, sweet and iron-rich; lentils plus vitamin-A-rich squash.
Good for:
Growth
Eyes
Ingredients
½ cup cooked brown lentils80 g cooked- 1 cup roasted butternut squash120 g cooked
1 small tomato30 g raw
1 tsp olive oil4 g raw
½ clove garlic2 g raw
Breast milk, formula or water used to adjust texture is not counted in nutrition.
Method
- 1
Sauté garlic in olive oil, add tomato and cook down.
- 2
Add lentils, squash and a little water; simmer 10 minutes.
- 3
Mash roughly, leaving soft lumps.
How to serve
Mash, leaving soft lumps.
Storage
Fridge up to 2 days in a sealed container, or freeze in ice-cube trays up to 1 month. Reheat until steaming, stir, and cool before serving.