Red lentils soften into a mild, smooth soup when simmered thoroughly. Cut the carrot finely and check that the lentils have broken down completely.
Rinse dry red lentils. Add water and finely diced carrot to a saucepan; simmer according to lentil-package instructions.
Continue cooking, adding more safe water as needed, until the lentils break down and carrot crushes easily.
Blend or mash until smooth and moist, check the temperature and serve on a spoon.
Offer a thick enough spoonable soup containing thoroughly cooked lentils and completely soft carrot. Avoid hard vegetable pieces or undercooked lentils.
Very smooth.
Soft mashed soup.
Lentils are legumes and can trigger an allergic reaction in some children; follow individual allergy advice where relevant.
Cool untouched soup promptly, refrigerate covered, and reheat thoroughly before cooling for serving. Discard bowl leftovers.
Cool untouched soup promptly, refrigerate covered, and reheat thoroughly before cooling for serving. Discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
