10 min prep, 30 min to cook this nutritious, tasty and easy Red Lentil baby soup recipe is perfect for a 6 month old baby and older. Can be given if you are doing baby-led weaning, for toddlers, kids and it is so delicious adults will love it. Make a big batch and freeze it for days you don't want to cook. It's naturally vegan, dairy-free, and gluten-free.
Sauté the veggies. Heat oil in a large pot over medium-high heat. Add onion, garlic, celery and carrots and sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
Bring to boil by adding vegetable broth (or water if making for babies), lentils, ground cumin and paprika and black pepper. Once brought to boil, lower heat, cover and simmer for about 30 minutes.
Season. Add lemon zest and lemon juice, salt and stir (don't add salt if making for babies under 1).
1. Note on blenders: Always follow the instructions for the particular blender when blending. Immersion blender will be easier to use and requires less washing up. If using a Vitamix or any other blender be aware that hot liquids expand when blending so you may want to blend in two goes. 2. When cooking for babies replace vegetable broth with water and omit salt in recipe. 3. Storage instructions: Refrigerate for 3 days of freeze up to 3 months.