Pumpkin puree with pink lentils

Pumpkin puree with pink lentils

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An original recipe and greedy for your little gourmet from 9 months.


  • 1 half onion
  • 20 g of pink lentils
  • 100 g of pumpkin
  • 1 sprig of rosemary
  • 1 C. olive oil
  • 1 half cube of vegetable broth.


Rinse the lenses. Peel the pumpkin and cut its flesh into cubes. Slice the onion and sauté it in a small saucepan with the olive oil. Add lentils, pumpkin, half a bouillon cube and a large glass of water. Stir. Cook for 20 minutes. Crush the vegetables with a fork and serve.