A filling baby soup enriched with green lentils, carrot, and zucchini, rich in protein and fiber. A nutritious option for babies transitioning to main meals from the eighth month onward.
Put the washed lentils, chopped carrot, and squash into a pot and add the water.
Cook over low heat for about twenty-five minutes until the lentils and vegetables are thoroughly softened.
Remove from heat and blend until smooth. If the consistency is too thick, thin it with warm boiled water.
Important: Don't use salt or spices in baby food. Introduce new foods one at a time, follow the three-day rule, and watch for signs of allergy. Consult your pediatrician about feeding schedules. Consume the soup the same day, or portion and freeze it.
Washing the lentils thoroughly reduces foaming and gives a clearer soup. Blending makes the soup smooth; in later months, you can also leave it lightly mashed.
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