Butternut & Lentil Hot Pot
1 butternut (900g to have around 700g of flesh)
2 garlic cloves
3 tbsp of vegetable oil
125g red lentils
2 tbsp tomato puree
400g can chopped tomatoes
3 sprigs fresh thyme
750ml homemade vegetable stock
2 tsp ground cumin
400g can black beans
To serve (optional):
6 wholemeal wraps for tortilla cups and spider chips.
Peel and deseed butternut. Cut in 1.5 cm dice. Chop onion finely. Crush garlic.
Heat some vegetable oil in a large pan. Add finely chopped onion and crushed garlic and fry until soft.
Add diced butternut, red lentils, tomato puree, chopped tomatoes, fresh thyme, stock and ground cumin. Bring to the boil, then cook half covered under medium heat for around 20-25 mins until butternut is cooked.
Rinse and drain black beans. Add to vegetables. Season to taste with lemon juice and pepper.
Optional - to make the tortilla cup and spider chips cut 3 wholemeal wraps into quarter. Carefully fold in each hole of a muffin tin to make 12 cups. Cut out additional wholemeal wraps using a cookie cutter shaped as a spider (or ghost, bone etc..). Place shapes on a tray.
Cook tortillas cup and spider chips in the oven at around 200C / 180C Fan for around 5-10 minutes until crispy.
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!