Baby Food Recipes by Age

Lentil and pasta soup

Lentil and pasta soup

Ingredients

  • 100 g red lentils
  • 1 onion, chopped
  • 2 carrots, diced
  • 400 g tinned tomatoes, no added salt
  • 800 ml unsalted stock
  • 60 g tiny pasta
  • 1 tbsp olive oil

Contains: Wheat

Method

  1. Soften the onion and carrot in the oil. Add the lentils, tomatoes and stock; simmer 20 minutes.
  2. Add the pasta and cook until soft.
  3. Serve lukewarm; salt the adults' bowls.
Safety: Serve lukewarm. Serve your child's portion first, then salt the rest for the adults. Under three, the daily limit is about 2 g of salt in total.
Storage: Fridge 3 days, freezer 2 months.
Tip: Thick enough to eat with a spoon a toddler can manage. Freeze in child portions.

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