This Curried Lentil Soup is made with coconut milk to balance out the spices, making it appealing to both babies and kids. A thick and comforting, soup made for dipping crusty bread into!
Reasons to love this soup
It is…….
- healthy
- filling
- economical
- freezes well
- and is seriously tasty!
Some babies/young children struggle to eat/dislike meat and therefore parents need to look to alternative protein sources (such as eggs, beans, quinoa and nuts.) Lentils are a great source of protein and are so versatile (lentil curry, lentil lasagne, lentil bake, lentil burgers). This curried lentil and coconut soup is sure to be a hit, no matter your child’s age.
Ingredient Info (and alternatives)
- BUTTER – If you are looking to make this soup dairy-free you can replace it with olive oil.
- ONION & CARROTS – The flavour base of the soup.
- CURRY POWDER – Curry powders vary greatly and will change the taste of this curry. Study the ingredient list, some brands have salt pretty high up in the ingredient list, which you want to avoid for babies and young toddlers. They also range in spice level, look for mild curry powder.
- RED SPLIT LENTILS – Red split lentils have been used in this soup. They cook quicker and break down, perfect for a smooth soup. Although not tested, this soup should work with any type of lentils except Puy Lentils (French lentils) because they hold their shape. Yellow, brown, green should all work but the cooking time will vary and the colour of the soup will be a bit different.
- CANNED COCONUT MILK – adds a creamy consistency and helps balance out the spices.
- STOCK – Use either a home made stock (vegetable or chicken) or a good quality store-bought stock. If making for a baby/ young child make sure to use homemade or low sodium.
Process Shots and Cooking Tips
- Saute the onion and carrot, on low heat, for around 10 min. Take your time on this as it helps to coax out the flavors and forms the aromatic base for the soup.
- Add the curry powder and cook, continually stirring, for a further minute to allow the spices to cook out.
- Add the lentils, stock and coconut milk then bring to the boil. Reduce the heat and simmer for 15 – 20 minutes (until the lentils are tender).
- Puree and serve.
Storage Instructions
- REFRIGERATE – Allow to cool, transfer to an airtight container and store for up to 3 days.
- FREEZE – Allow to cool down, transfer to freezable containers, with good lids, and freeze for up to 3 months
Frequently Asked Questions
No, the lentils cook in the soup, and there’s no need to soak them either.
Yes, adding spices and herbs to baby food can actually help them to become adventurous eaters. Just be sure to choose a milk curry powder and check the ingredient list. (Some brands have salt pretty high up in the ingredient list, which you want to avoid)
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Curried Lentil Soup
Ingredients
- 25g (2 tbsp) butter
- 1 onion (brown or white), finely chopped
- 3 carrots, peeled and finely chopped
- 1 tbsp mild curry powder
- 130g (1 cup) red split lentils
- 1 litre (4 cups) Vegetable or chicken stock (broth) * See Note 1
- 400g (1 can) coconut milk
- Desiccated Coconut & raisins to top (optional)
Instructions
- Heat the butter in pan. Add the onion and carrots and cook on a medium / low heat until softened. (around 10 mins)
- Add the curry powder and cook, continually stirring, for a further minute.
- Add the lentils, stock and coconut milk and bring to the boil. Reduce the heat and simmer for 15 – 20 minutes (until the lentils are tender)
- Puree and serve.
Video
Recipe Notes
- If serving to a baby / young child reduce the sodium levels by using home made stock (broth), low sodium stock or mix half and half with water.
Michelle says
Hi Amy can you put this in the freezer
Amy says
Hi Michelle, yes this is freezable 🙂
Hannah says
Absolutely delicious. So easy to make and my 18-month old loved it! Kept asking for more! Thank
Amy says
Thanks, Hannah! So happy your little one loved it 🙂
Jenn says
Hi Amy, would this soup work with green lentils as well?
Amy says
Hi Jenn, I don’t think the green lentils would work as they won’t break down the same during cooking.
Alison says
This is the second of your soups we’ve made (done the tomato soup for a Spider-Man fan twice). Both are excellent and nice for coming in to the winter months. Callum takes it to work for lunch and Esther enjoys helping make it. Great way to add to our five a day. I’ve always tended to rebel against soup because my whole family is a bit obsessed with it but I think I’ll have to join the ranks of soup fans.
Amy says
Glad your are all enjoying them Alison! It is definitely soup weather at the moment!
Christine says
I just wanted to say that this soup rocks! My 19 month old daughter loves it particularly with the raisins on top as a garnish. I love it too, and I got a text from my husband at work saying it was delicious. Thank you for sharing this.
amy says
I’m glad she enjoyed it, Finn loves the raisins on top too!
Sarah says
I made the curried lentil and coconut soup for kids tonight. Both of them really enjoyed it, will be making it again!
amy says
I’m glad they liked it. Did they like the raisins and coconut on top? That is what Finn liked the best and he now asks for raisins on all soups!