Hearty Lentil & Tomato Soup
A thick, iron-rich soup perfect for boosting immunity. The combination of red lentils and tomatoes provides a soft, mashable texture that is easy for babies to swallow while introducing savory Mediterranean flavors.
Ingredients
- 0.5 cup Red Lentils
- 1 medium Tomato
- 1 small Carrot
- 2 teaspoons Extra Virgin Olive Oil
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear.
- In a medium pot, heat the olive oil over medium heat. Add the finely diced onion and carrot, sautéing for 3-4 minutes until soft.
- Add the rinsed lentils, diced tomatoes (or tomato purée), and water/low-sodium vegetable stock to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the lentils are completely soft and starting to break apart.
- Stir in a pinch of cumin for aromatic flavor.
- For 9-month-olds: Use an immersion blender to pulse the soup slightly, leaving some small soft chunks for texture. If it's too thick, add a little water or breast milk.
- Ensure the soup is a thick, 'porridge-like' consistency so it stays on a spoon easily.
- Allow to cool to a safe warm temperature before serving.
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