Siobhan Berry shares a delicious healthy soup that ensures your little ones are getting as much vegetables in as possible along with the added fibre and protein of the lentils.
Ingredients
- 1 onion, roughly chopped
- 1 clove of garlic, roughly chopped
- 2 stalks of celery, roughly chopped
- 4 large carrots, peeled and roughly chopped
- 75g of red lentils
- 500ml of low salt chicken or vegetable stock
- 2 tbsp olive oil
- 1 slice of wholemeal bread
Method
- Heat 1 tbsp of oil in a large saucepan over a medium heat, add the onion, garlic, celery and carrots and cook for 6-8 minutes until the onions start to soften.
- Add the lentils and pour in the stock.
- Bring the mixture to the boil, reduce the heat and simmer with the lid on for 20-25 minutes until the vegetables are nice and soft.
- Blend the soup until smooth for the entire family adjusting for baby if necessary.
- To make the croutons, slice the bread into cubes and heat the remaining tbsp of olive oil in a pan.
- Toast the croutons for 2-3 minutes a side until golden and brown. Place on top of your soup and enjoy!
To Serve:
Small sprinkling of chili flakes to garnish, for adults
Tip:
When preparing lentils for your baby it is advisable to soak them in water for about 30 minutes before use.
Recipe courtesty of Siobhan Berry of www.mummycooks.ie
