Pumpkin and red lentil pasta sauce/puree
About the recipe
Nutrient-dense puree that be served alone, or as a pasta sauce with your choice of pasta. Red lentils are a beautiful source of protein for your baby, and are easy to blend making a nice smooth puree, or kept chunkier for older babies.
If you are serving with pasta, we love using San Remo pulse pasta for an additional protein boost. This meal is perfect for a quick and easy mid-week dinner, and can be enjoyed by the whole family. You can use bone broth, or vegetable broth if you are plant-based.
Pumpkin and red lentil pasta sauce/puree
GF | VG | DF
- Blender
- Small Pot
- Baking Tray
- 1/2 cup red lentils
- 3/4 cup bone broth
- 2 cups roasted pumpkin
- 3 truss tomatoes (large)
- 1 brown onion
- 3 cloves garlic
- 1 tsp dried oregano
- 1 TBSP butter or ghee (omit if DF)
- salt and pepper (to taste if appropriate)
- 1 TBSP olive oil for cooking
- 1 tsp apple cider vinegar
Soak the lentils overnight, or for 6-8 hours, in water and one teaspoon of apple cider vinegar
Preheat the oven to 180 degrees and line a baking tray with baking paper
Cube the pumpkin into equal sized pieces and place on the baking tray. Slice the tomatoes into chunks and place them on the same baking tray. Drizzle with olive oil and bake in the oven for roughly 35 minutes until softened and coloured
Strain the red lentils and rinse well. Set aside
Dice the onion and garlic and place them into a hot pot with olive oil to fry until softened
Add in the roasted pumpkin, tomatoes, soaked lentils, oregano and bone broth and allow them to simmer until the lentils have softened
Blend the sauce/puree, with the butter if using, in a blender until smooth. You may alter the texture by adding extra broth if desired. Season with salt and pepper to taste
Serve with your choice of pulse pasta or as is as a puree
Able to be frozen? Yes
Serves 6-8 adults as a pasta sauce
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