Baby Soup Recipes:
Lentil and Carrot Soup

Red lentils, apart from being an ideal ingredient in baby soup recipes as they don't require any pre-soaking, are an inexpensive and 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.

Baby Soup Recipe for Lentil and Carrot Soup

This recipe yields approximately 5-6 servings.

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

Directions:

• 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.
• Serve with small pieces of toast or chunky bread for dipping, and enjoy!

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