The slow-digesting carbohydrates and dietary fibre found in red lentils help keep you feeling full for hours after your meal - just what you need for little tummies. Making baby food with lentils - and other pulses - is especially important if you are raising a vegetarian baby, as they provide the necessary protein from plant-based food sources.
Red lentils are so nice when cooked, as they become almost creamy in texture and lend a subtle spice to the dish that makes it a little bit more interesting than your average baby soup recipe. Add to that the sweetness of cooked carrots, and you have a meal that is sure to tempt your baby. Surprisingly, red lentils are quite dusty, so be sure to rinse them thoroughly before cooking. I typically rinse ted lentils until the water runs clear.
When making this recipe, the suggested amount of stock to use is meant only as a guideline - feel free to adjust amounts according to your desired consistency. For smaller babies, a drier soup almost the consistency of a thick puree may be easier for them to eat. As your little one gets older, you can use more stock to achieve a more liquid soup. If you find that you've added more stock than you intended to, boil the soup uncovered for a few extra minutes until the excess liquid has evaporated.
Here's what you'll need to make this Lentil and Carrot Baby Soup:
(Click here to jump straight to the recipe)
Olive oil for cooking
70g onion, peeled and finely chopped
175g carrot, peeled and finely diced
1 garlic clove, peeled and minced
200g red lentils, rinsed
750ml vegetable stock
And here's what you'll need to do:
By Wendy | Serves 4
This nutritious and filling Lentil and Carrot Soup is so easy to make that it is sure to become a regular in your baby's diet.
Prep Time: 10 minutes
Cook time: 35 minutes
Serves (Baby): 6
Course: Main, Soup
Cuisine: Modern European
Tags: Soup for Baby, Lentils for Baby
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