We are sharing with you a lovely recipe for Lentil soup today; perfect cupboard food for babies. My Little Food Critic recently launched the cookbook, Authentic Indian Family Food. This cookbook features nourishing recipes for your babies ages six months and beyond. The recipes in this cookbook are focused on traditional Indian cooking but simplified for anyone to make.
My Little Food Critic’s Authentic Indian Family Food recipe book guides parents on ways to introduce spice during weaning, plus tips to introduce your baby and toddlers to new textures. This will help build a good foundation for your kids attitude to food..
This book was inspired by the author’s experiences of learning to cook with her grandmother and mother in childhood. Many of the meals you’ll find in Authentic Indian Family Food includes traditional North Indian recipes from the Panjab. Panjab’s cooking was rich and big on flavour.
This recipe book is the perfect addition to any home with kids as a means to inspire healthier eating habits and a love of textures and spice. Shikha Gill, the author of this book knows how hard it is to introduce kids to new foods, which is why she decided to create this recipe book with invaluable tips to get your young children to have a love of all healthy foods.
We’re featuring a recipe from this book, Lentil Soup for babies. Feel free to print this recipe card and make this flavourful lentil soup for your family tonight. For more lovely food ideas for the family – pop along to their Instagram OR why not bookmark our cookery section too?
- 1 cup red lentils soaked for at least 3 hours
- 1 tbsp ghee
- 1 onion, finely diced
- 1 carrot, finely chopped
- 1 small potato, finely chopped
- 1 tsp minced garlic
- 2 tbsps tomato paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 5 cups vegetable stock * see note
- 1/2 lemon
- A large handful of chopped parsley
- Black pepper to taste
- Optional: A small handful of fresh mint, finely chopped
- After you've soaked lentils, rinse them until the water runs clear and set lentils aside.
- Heat the ghee in your large pan over medium heat. When the ghee is hot, add in onion, carrots, garlic, and potato.
- Saute for a free minutes before adding the tomato paste.
- Add the cumin, coriander, and turmeric then cook for one more minute.
- Now you may add the vegetable stock, lentils, and parsley. Turn heat to low, put the lid on and simmer for about twenty minutes until lentils are soft.
- Take your lemon juice and squeeze some in and season with black pepper. Stir well.
- If you plan to puree the lentil soup, use a hand-held immersion blender or allow to cool and then puree in a blender.
- Serve with fresh mint sprinkled on top or consider sprinkling some cayenne pepper for adults.
Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 970mgCarbohydrates: 27gFiber: 7gSugar: 6gProtein: 7g
The recipe looks very yummy. Why don’t you try to create one to enjoy with your family? You will also need to check out other recipes we have to add to your collection.
If you love lentil, I have collected some recipes to try out. Let’s go to other sites to get some lentil recipes
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