Ingredients
- 2 Tbsp of Olive oil
- 1 Onion (roughly chopped)
- 4 Garlic cloves (peeled)
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1.5 cups/ 300g Dried red lentils
- 800g Butternut squash (peeled and chopped in chunks)
- 1 Litre* of water/or low salt vegetable stock
- 200ml of Coconut milk (or coconut cream to make it extra creamy)
Instructions
- To a large saucepan add the olive oil and garlic & onion and cook over medium to high heat for 3-5 minutes until the onion and garlic soften.
- Add all the remaining ingredients, bring to a boil, then reduce heat to medium, cover with a lid and cook for 25-30 minutes until the squash is soft.
- Use a stick or immersion blender in the pot to blend, or allow to cool and transfer to a blender to blend till smooth.
Notes
Store in a container in the fridge for 3 days or freezer for 2 months.
Note* you can make this with half the amount of water/stock to serve to babies in a much thicker consistency and then add the extra liquid once baby portions are out