Inspired by Balkan lentil soups, this purée simmers zucchini and red lentils together until perfectly smooth. Rich in iron and fibre, it makes a gentle introduction to vegetable meals.
Put the diced zucchini and rinsed red lentils in a pot with the water, and lower the heat once it comes to a boil.
Cook over low heat for 30 minutes until the zucchini and lentils are soft enough to mash with a fork.
Blend the mixture until completely smooth, adding a little of the cooking water if needed to reach the right consistency.
If this is a first taste, introduce the lentils separately from the zucchini to make it easier to spot any reaction. Allergens: lentils are a legume, start with a small amount on first tries.
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