Inspired by the simple flavours of Lebanese cooking, this baby food combines airfryer-roasted pumpkin with boiled red lentil. A pinch of saffron gives the purée both its colour and a gentle earthy aroma.
Cube the pumpkin and toss it with the olive oil, saffron and a pinch of cumin; let it sit for a few minutes so the saffron's colour and aroma infuse into the oil.
Arrange the pumpkin cubes in a single layer in the airfryer basket and roast at 200°C for 15 minutes, shaking occasionally; the edges should turn lightly caramelised. If you do not have an airfryer, you can roast them for the same time in an oven preheated to 200°C.
Put the red lentil in a small pot with the water and bring to a boil, cooking for 10 minutes until the lentil softens and breaks down.
Blend the roasted pumpkin, cooked lentil and a few spoonfuls of the cooking water if needed until completely smooth.
You can portion the purée into freezer trays; when thawing, serve it warm without reboiling. For babies under 8 months, introduce a new ingredient on its own first and watch for any reaction.
If you cannot find saffron, finely grated fresh turmeric root works as a substitute; the colour turns a deeper orange and the aroma becomes earthier.
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