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, until the water runs clear, before cooking.
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.
This recipe yields approximately 5-6 servings.
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