Lentil & Vegetable Soup

Ingredients

• 1/2 cup red lentils
• 2 medium carrots, diced
• 1 cup fresh spinach
• 1/2 onion, diced
• 3 cups low-sodium vegetable stock
• 1 tbsp olive oil
• 1/4 tsp ground cumin

Method

1. 01

   Rinse 1/2 cup red lentils until the water runs clear. Peel and dice 2 medium carrots. Roughly chop 1 cup of fresh spinach.

2. 02

   Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 diced onion and cook for 3 minutes until soft.

3. 03

   Add the rinsed lentils, diced carrot, and 3 cups of no-salt-added vegetable stock. Bring to a boil.

4. 04

   Reduce heat, cover, and simmer for 20–22 minutes until lentils are completely soft and beginning to break down.

5. 05

   Stir in the chopped spinach and cook for 1–2 more minutes until wilted. Blend partially for a slightly chunky texture or fully smooth. Serve warm.

How to offer

Serve in small portions in a shallow bowl. At 12 months, offer slightly chunky texture for developmental practice. Serve with soft bread for dipping. Excellent iron-rich meal for the whole family.

Storage

Refrigerate in an airtight container for up to 4 days. Freeze in portions for up to 3 months.