big veg chunky chilli | Ella's Kitchen

Name: big veg chunky chilli | Ella's Kitchen
Ingredients: 550g butternut squash, peeled, deseeded and cut into large bite-sized pieces; 1 1/2 tablespoons olive oil; 1 onion, finely chopped; 150g mushrooms, roughly chopped; 40g dried split red lentils, rinsed; 400ml passata (sieved tomatoes); 400ml vegetable stock; 2 tablespoons tomato puree; 400g red kidney beans in water, drained and rinsed; 5 cloves; 1 teaspoon ground ginger; 1 teaspoon mild chilli powder; 1 teaspoon dried oregano; Cooked brown rice, steamed green veg, grated cheese and natural yogurt, to serve

www.ellaskitchen.co.uk

We've put enough chilli in this dish to excite + warm tiny taste buds.

Keywords

baby food
weaning
weaning recipes
baby food pouch
weaning tips
organic baby food

View full recipe on www.ellaskitchen.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ellaskitchen.co.uk.

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Ingredients

550g butternut squash, peeled, deseeded and cut into large bite-sized pieces
1 1/2 tablespoons olive oil
1 onion, finely chopped
150g mushrooms, roughly chopped
40g dried split red lentils, rinsed
400ml passata (sieved tomatoes)
400ml vegetable stock
2 tablespoons tomato puree
400g red kidney beans in water, drained and rinsed
5 cloves
1 teaspoon ground ginger
1 teaspoon mild chilli powder
1 teaspoon dried oregano
Cooked brown rice, steamed green veg, grated cheese and natural yogurt, to serve