Helen’s lentil & carrot soup

Name: Helen’s lentil & carrot soup
Total time: 35 min
Yield: 4 (1.2 litres)
Ingredients: 1 clove of garlic; 3 large carrots (350g); 2 tablespoons olive oil; 1 teaspoons bouillon powder optional; 200 g dried red lentils

Simple, affordable recipes for complementary feeding

Serves 4 (1.2 litres)

Cooks In35 minutes

DifficultySuper easy

Lentil

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Ingredients

1 clove of garlic
3 large carrots (350g)
2 tablespoons olive oil
1 teaspoons bouillon powder , optional
200 g dried red lentils

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Method

Peel and finely chop the garlic, then peel and dice the carrots.
Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly.
Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally.
Reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Sieve, blend, mash or leave the soup as is, then serve. For more information on stages of complementary feeding, click here.

Tips

If cooking this for a baby, leave out the bouillon powder until after you have taken out baby’s portion and allow to cool before serving.