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
- 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.
- 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)
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Curried Lentil Soup
- 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)
- 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.
- 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.