Lentil and Carrot Soup Recipe (9+ months)
Boost your baby's weight with nutritious morning meals! Discover how a balanced breakfast packed with essential nutrients can support healthy
Ingredients
- 1/4 cup red lentils
- 1 medium carrot peeled and chopped
- 1 small onion finely chopped
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin optional
- A pinch of salt optional
- Fresh parsley for garnish optional
Instructions
- Prepare Ingredients: Rinse the red lentils under cold water. Peel and chop the carrot into small pieces. Finely chop the onion.
- Cook Vegetables: Heat olive oil in a medium-sized pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the carrot and cook for another 5 minutes.
- Add Lentils and Broth: Stir in the rinsed lentils and pour in the water or vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- Simmer: Let the soup simmer for about 20-25 minutes, or until the lentils and carrots are tender.
- Blend (Optional): For a smoother texture, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer it in batches to a blender.
- Season: If using, add a pinch of ground cumin and salt to taste. Stir well.
- Serve: Allow the soup to cool slightly before serving. Garnish with fresh parsley if desired.
- Store: This soup can be stored in the refrigerator for up to 3 days or frozen in individual portions for up to 3 months.