A filling baby soup enriched with vegetables and protein and fiber from lentils. Prepared without salt and blended until soft, it is a nourishing main-meal option from the eighth month of age.
Add the rinsed lentils, chopped carrot, and potato to a pot, then pour in the water.
Simmer over low heat for about 25 minutes, until the lentils and vegetables are very tender. Skim off any foam that forms on top.
Remove the pot from the heat, add the olive oil, and blend until smooth. If the soup is too thick, thin it with boiled, lukewarm water and serve lukewarm.
Do not add salt or spices to baby food. Introduce new foods one at a time, follow the 3-day rule, and watch for signs of an allergic reaction. Consult your child’s pediatrician about their feeding routine. Serve the soup the same day or freeze it in portions.
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