Lentil Soup


Lentil Soup 

Comforting, warming, delicious and packed with nutritious ingredients. This soup comes together in under 30 minutes and is so simple to make! It is loaded with veggies and lentils making it rich in iron, protein vitamins and minerals and a deliciously well balanced meal for all the family!

Serve it alongside bread for dipping (this is definitely my son’s favourite way to enjoy it!), serve alongside a salad or with quinoa. Dipping is always fun for babies and toddlers and can be a great way to introduce them to soups and self feeding.

You can either leave this soup a little chunky or puree it until smooth. When I first started making this for my son he was 7 months old and I would always puree it until smooth and worked up to leaving it a little chunky.

I highly recommend you double up the recipe and freeze half for an easy mid week dinner!

 Prep: 10 mins + soaking 

Cook: 30 mins

Serves: 2 adults & 2 toddlers

Suitable From: 6 months +


What do you need?

1 cup red lentils soaked for at least 3 hours

1 tbsp ghee

1 onion, finely diced

1 carrot, finely chopped

1 small potato, finely chopped

1 tsp minced garlic

2 tbsps tomato paste

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp turmeric powder

5 cups vegetable stock * see note

1/2 lemon

A large handful of chopped parsley

Black pepper to taste

A small handful of fresh mint, finely chopped


1. Rinse the soaked lentils until the water runs clear and set aside.

2. Heat the ghee in a large pan over a medium heat and when hot add in the onion, carrots, garlic and potato. Sauté for a few minutes and then add in the tomato paste.

3. Add in the cumin, coriander and turmeric and cook for another minute.

4. Add in the vegetable stock, lentils and parsley. Turn the heat to low, pop on the lid and simmer for about 20 minutes, until the lentils are soft.

5. Squeeze in the lemon juice  and season with black pepper and stir well.

6. If pureeing, puree with a hand held immersion blender or allow to cool and then puree in a blender.

7. Serve topped with fresh mint. I love a sprinkling of cayenne pepper for adults!


I like to make this with my homemade veggie stock to control the salt. However, you can purchase low sodium stock cubes if serving this to babies.

Make it vegan:

Use avocado oil instead of ghee.


Check out my eBook, Baby & Toddler Friendly Family Meals for lots more delicious and nourishing recipes the whole family can enjoy.