Hearty Lentil Soup with Crusty Bread
A comforting, iron-rich soup made with red lentils and sweet root vegetables. Served with thin strips of crusty bread for dipping, this meal is perfect for toddlers practicing their spoon skills and chewing.
Ingredients
- 0.5 cup Red Lentils
- 1 medium Carrot
- 2 tablespoons Onion
- 1 stalk Celery
- 1 clove Garlic
- 2.5 cups Vegetable Broth
- 2 teaspoons Extra Virgin Olive Oil
- 1 teaspoon Lemon Juice
- 0.25 teaspoon Ground Cumin
- 1 pinch Turmeric
- 1 slice Crusty Bread
Instructions
- Thoroughly rinse the red lentils under cold water until the water runs clear.
- Finely dice the onion, carrot, and celery. The pieces should be very small so they soften completely during cooking.
- Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Sauté for 5-6 minutes until softened.
- Stir in the minced garlic, cumin, and turmeric. Cook for 1 minute until fragrant.
- Add the rinsed lentils and the low-sodium vegetable broth (or water).
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils have completely broken down and are very soft.
- Stir in the fresh lemon juice. This is crucial for iron absorption.
- While the soup simmers, lightly toast a slice of crusty bread. Cut it into thin vertical strips (soldiers) about 1cm wide.
- Check the soup's temperature and consistency. If it's too thick, add a splash of warm water. Serve in a shallow bowl with the bread strips on the side for dipping.
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