Red lentils and tomato make a soft soup when the carrot and lentils are fully tender.
Rinse lentils and peel, wash and dice carrot finely.
Simmer lentils and carrot with water until starting to soften.
Wash and chop tomato, removing tough skin if needed; add and continue until lentils break down and carrot crushes easily.
Mash or blend into a thick spoonable soup without firm lentils.
Stir in optional olive oil and cool before serving.
Offer thick, soft soup without firm carrot or lentil centres.
Serve as a thick soup with soft lentil texture or lightly mashed. For finger food exposure, offer alongside soft bread strips for dipping.
Plain lentils and vegetables contain no intentionally added common major allergen; check any additions.
Cool clean untouched portions promptly and refrigerate covered for up to 24 hours, or freeze promptly when appropriate. Reheat cooked portions until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
Cool clean untouched portions promptly and refrigerate covered for up to 24 hours, or freeze promptly when appropriate. Reheat cooked portions until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
