Red Lentil and Potato Soup Puree (7 m+)

Health Benefits of Red Lentils:

• Excellent source of protein
• Aids in digestion
• High in Iron
• Heart health
• Stabilizes blood sugar

At what age can my baby have this Puree?

To introduce this puree I highly recommend for baby to be at least 7 months old. Baby definitely needs to be a little older and have had some food before trying beans or legumes. It takes more for baby to digest them and they have more texture too.

What you need to make this Red Lentil and Potato Soup Puree:

• Red Split Lentils
• Carrots
• Russet Potatoes
• Celery
• White Onion
• Ground Turmeric
• Extra Virgin Olive Oil
• Vegetable or Chicken Broth

What makes this Puree healthy and beneficial for baby:

Lentils are a highly nutrient-dense food. They are great to introduce to your baby as they can benefit very much from their nutritional content. Lentils are rich in protein, iron and many vitamins and minerals. Iron is very important for the development of your baby’s brain and overall growth.

How to freeze baby Puree:

1. Serve in portions your baby is currently eating.
2. Use small airtight containers that are freezer friendly to store your baby food in.
3. Freeze for up to 6 months.
4. Thaw out in the fridge over night or for 12-24 hours.
5. Transfer puree to a small pot and warm up on low heat.
6. Feed puree to your baby.

Did you like this Red Lentil and Potato Soup Puree recipe? You may also like to try these other baby purees:

• Cauliflower and Kale Chicken Soup
• Cod, Cabbage and Leeks
• Cranberry Squash Risotto

5 from 2 votes

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Red Split Lentil and Potato Soup Puree (7 m+)

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 16

Author Angelica Arias

Ingredients

• 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

Instructions

1. Dice all vegetables into small pieces.

2. In a medium sauce pan heat up olive oil on medium and cook onion until translucent.

3. Add carrots, celery & potato until they start to soften. 

4. Add in rinsed lentils and cook for 2 minutes stirring all ingredients together. Add turmeric if using.

5. Add chicken stock/ water and turn stove to high.

6. Bring soup to a boil then turn heat to medium, cover and let simmer for about 10 minutes.

7. Turn heat off and let soup cool down a bit. Transfer and blend to desired consistency.

8. 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.

Post updated as of 7/31/2020

 **Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.