Suitable for the whole family. Use a salt-free stock and consider omitting the sweet chilli sauce if cooking for babies under 12 months.
Heat olive oil in a deep saucepan. Add onion, garlic and spices, frying lightly until fragrant and onion soft.
Pour in chicken stock
Add red lentils, pumpkin, peanut butter, and sweet chilli sauce
Simmer gently for about 40 minutes, stirring occasionally
Once cooked, remove from heat and puree with hand blender
Serve with a dollop of yoghurt and fresh coriander