Inspired by the simple flavors of Lebanese cuisine, this baby puree combines air-fried pumpkin with boiled red lentils. A pinch of saffron adds color and a mild earthy aroma.
Cut the pumpkin into cubes and toss it with olive oil, saffron, and a pinch of cumin. Let it sit for a few minutes so the saffron colors and flavors the oil.
Arrange the seasoned pumpkin cubes in a single layer in the air fryer basket. Cook at 200°C / 390°F for 15 minutes, shaking the basket occasionally, until the edges are lightly caramelized. If you do not have an air fryer, roast them in a preheated 200°C / 390°F oven for the same amount of time.
Put the red lentils and water in a small pot and bring to a boil. Cook for 10 minutes, until the lentils are soft and falling apart.
Blend the roasted pumpkin and boiled lentils until smooth, adding a few spoonfuls of the cooking water if needed.
You can portion the puree into freezer containers and freeze it; when thawing, serve it warm without bringing it back to a boil. For babies younger than 8 months, try a new ingredient on its own and watch for a reaction.
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