Baby Soup Recipes: Lentil and Carrot Soup

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Red lentils are an ideal ingredient for baby soup, such as this lentil and carrot soup, and they are one of our favourite pulses as they don't require any pre-soaking. The little red legumes are filling, inexpensive and a rich source of protein.

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:

• Heat the oil in a lidded saucepan, and cook the onion and garlic for a few minutes until soft.
• Add the carrot, and cook for a few more minutes.

• Add the lentils and vegetable stock to the pan.

• Bring to the boil, then cover, lower heat and simmer for 30 minutes, until lentils and carrots are soft.

• Allow to cool sufficiently, and then using either a traditional blender or a handheld stick blender, puree the mixture to a smooth consistency before serving. Leave it chunkier for older babies and toddlers.
• Serve with small pieces of toast or chunky bread for dipping, and enjoy!

Read our review of the bamix Deluxe.

Baby Soup Recipes:
Lentil and Carrot Soup

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

Ingredients

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

Method

1. Heat the oil in a lidded saucepan, and cook the onion and garlic for a few minutes until soft.
2. Add the carrot, and cook for a few more minutes.
3. Add the lentils and vegetable stock to the pan.
4. Bring to the boil, then cover, lower heat and simmer for 30 minutes, until lentils and carrots are soft.
5. Allow to cool sufficiently, and then using either a traditional blender or a handheld stick blender, puree the mixture to a smooth consistency before serving. Leave it chunkier for older babies and toddlers.
6. Serve with small pieces of toast or chunky bread for dipping, and enjoy!

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