Can we just talk for a minute about how summer is quickly coming to an end? I feel like here in New England we waited so long for our much anticipated summer days to start. And with a blink of an eye we’re less than a month away from the start of Fall. While I enjoy my summer cookouts, beach days, and just being able to be outdoors, fall has to be my favorite season. The weather is perfect (not a fan of humidity), the leaves are changing colors, pumpkin season, hay rides, apple picking, Halloween, and much more.
So this week I thought that I would share a puree recipe I made a lot for Emma last fall. I was very excited to introduce lentils to her. Lentils have many nutritional benefits that are essential to the development of babies. They’re a great source of Iron which babies need plenty of. Legumes are all extremely beneficial to our bodies but lentils just happen to be one of my personal favorites. So I really couldn’t wait for Emma to try them!
This is a recipe that I developed years ago for myself. I pretty much make it the same way except I don’t puree it and use more spices and herbs. It came in handy and perfect for introducing lentils to my baby. It’s also great because it makes a big batch so I would freeze it and have plenty for the whole week. Emma loved it too and she still eats it now when I make the original version for myself.
Red Split Lentil and Potato Soup Puree (7 m+)
- 1 cup red split lentils
- 2 large carrots
- 1 russet potato
- 2 celery stalks
- 1/2 cup diced white onion
- 1 tbsp olive oil
- 1 tsp ground turmeric (optional)
- 3 cups homemade chicken stock or water
Dice all vegetables into small pieces.
In a medium sauce pan heat up olive oil on medium and cook onion until translucent.
Add carrots, celery & potato until they start to soften.
Add in rinsed lentils and cook for 2 minutes stirring all ingredients together. Add turmeric if using.
Add chicken stock/ water and turn stove to high.
Bring soup to a boil then turn heat to medium, cover and let simmer for about 10 minutes.
Turn heat off and let soup cool down a bit. Transfer and blend to desired consistency.
Divide into desired portions. Keep refrigerated up to 3 days and freeze the rest immediately.
Recipe Notes*Use organic ingredients if possible.
**To make this soup for the whole family skip pureeing it and serve as is. Instead of just 1 tsp turmeric use 1 tbsp. Add 1 tbsp dried oregano, 1 tbsp dried parsley, 1 tsp pink salt, 2 tsp pepper. You can also add 4-5 cloves of minced garlic when it starts to simmer.