Easy Iron-Rich Lentil Soup for Toddlers (Vegan & BLW-Friendly)
A nourishing, iron-rich lentil vegetable soup packed with plant-based protein, fibre, and vegetables — perfect for toddlers, baby-led weaning, and easy family meals.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
Ingredients
- 1 tbsp butter or plant-based alternative
- ½ onion finely chopped
- 2 celery sticks chopped
- 2 medium carrots chopped
- 2 medium potatoes diced
- 1 tbsp tomato purée
- 1 can chopped tomatoes 400 g
- 1 litre vegetable broth
- 1 cup green lentils
- ½ tsp cumin
- ½ tsp paprika
- Salt & pepper to taste
- 2 handfuls fresh spinach
- Lemon juice to serve
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrot. Cook for 2–3 minutes until slightly softened.
- Stir in tomato purée, then add potatoes, chopped tomatoes, lentils, vegetable broth, and spices.
- Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils and vegetables are soft.
- Stir in spinach during the last 2 minutes of cooking until wilted.
- Finish with a squeeze of lemon juice and serve warm.
Notes
This soup is naturally soft and perfect for baby-led weaning (BLW)
Adjust seasoning for younger children (use minimal salt and skip completely for under 1 year olds)
For a smoother texture, blend part of the soup
For best freezer results, add spinach when reheating rather than before freezing
The soup thickens over time — add a splash of water when reheating
Adjust seasoning for younger children (use minimal salt and skip completely for under 1 year olds)
For a smoother texture, blend part of the soup
For best freezer results, add spinach when reheating rather than before freezing
The soup thickens over time — add a splash of water when reheating
Nutrition
Serving: 350gCalories: 320kcalCarbohydrates: 48gProtein: 14gFat: 8gPotassium: 750mgFiber: 13gCalcium: 90mgIron: 4.2mg
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