A mild creamy lentil soup with carrot, zucchini and a small amount of coconut milk. Red lentils should break down completely; coconut adds flavour but should not be mislabeled as a tree-nut allergen.
Rinse red lentils and simmer them in sufficient water according to their package instructions. Add diced carrot early enough to cook until very soft.
Add zucchini and continue simmering until it is tender and the lentils are completely cooked and breaking down, adding water if the soup thickens too much.
Stir in plain coconut milk and heat through. Blend until smooth and spoonable, then stir in olive oil and cool before serving.
Offer a smooth spoonable soup without firm lentils or carrot pieces. For more textured feeding, serve as a thicker soft mash. Check the coconut-milk packaging for other ingredients.
This recipe is listed for 8–12 months, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, serve as a smooth, spoonable lentil soup.
Slightly thicker soft soup or mash with all lentils fully cooked and vegetables tender.
Contains coconut, which can cause an individual allergy but is not classified as a major tree-nut allergen under current U.S. FDA guidance. Check the coconut milk label for added ingredients and cross-contact warnings.
Cool untouched cooked soup promptly, refrigerate covered and use within 2 days. Reheat thoroughly, stir and cool before serving; discard leftovers from baby's bowl.
Cool untouched cooked soup promptly, refrigerate covered and use within 2 days. Reheat thoroughly, stir and cool before serving; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
