With plant-based protein and Vitamin C-rich veggies, this brightly flavored easy Red Lentil Soup is perfect for dinner…and to boost immunity with turmeric. And it’s a perfect texture and mild flavor for babies and toddlers.

red lentil soup for parent and babyEasy Red Lentil Soup

This golden soup is one of my very favorites to make and share with my family. It’s super comforting but also light and not too rich—which is such a nice combination in the colder months. This is also a soup I always make to share when we have a baby in the house since it’s loaded with good-for-them ingredients and has a nice flavor to introduce to little ones.

TIP: This soup also cooks fairly quickly after you get the chopping done, which makes it a good one for making when you don’t have a ton of time in the kitchen.

Ingredients in Red Lentil Soup

For this soup, you’ll need:

  • sweet potatoes
  • carrots
  • red lentils
  • turmeric
  • ginger (fresh or dried)
  • broth
  • coconut milk
  • TIP: You can use vegetable or chicken stock, depending on what you prefer, and look for a reduced sodium option to keep that in check.

how to make red lentil soup step by stepHow to Make Red Lentil Soup Step-by-Step

Here’s a look at the process of making this red lentil soup recipe. Scroll down to the bottom for the full information.

  1. Heat a medium pot over medium heat and warm the oil. Add the sweet potatoes and carrots and stir. Cook.
  2. Stir in the salt, turmeric, ginger, stock, and lentils. Bring to a boil, reduce to a simmer, and cover. Cook until the lentils are soft and starting to break down.
  3. Stir in the coconut milk and puree smooth with an immersion blender or a regular blender. (You can also serve this chunky if you prefer!) Serve warm.

TIP: Serve with crackers, bread, or a muffin.

How can I store leftovers of this Red Lentil Soup?

Simply let it cool slightly and store it in an airtight container for 3-5 days in the fridge or up to 3 months in the freezer. It will thicken as it stores and is cold, but will go back to soup consistency when you warm it up.

two bowls of red lentil soup for a familyWhat if I don’t have turmeric?

You can simply leave it out! It is rumored to help boost immunity and it adds nice flavor, but you can omit it if you need to. And if you don’t have a blender or don’t want to blend it, you can serve this soup chunky too.

P.S. Turmeric can stain!

One note when serving this to kids: Make sure you put a bib on them if you do include the turmeric! It can stain a lovely orange color so just avoid serving this meal if they’re wearing a favorite white shirt.

Tips for Making the Best Red Lentil Soup

  • Store any leftovers in an airtight container in the fridge for 3-5 days.
  • Puree with an immersion blender, or let cool slightly and puree in a regular blender.
  • Omit the turmeric if you don’t have it.
  • Swirl in plain yogurt if desired.
  • Serve in a small cup, bowl, or reusable pouch for little kids.
  • Try as a sauce for rice or pasta, or with crackers or toast as a dipper if the kids aren’t big fans of soup.

I’d love to hear your feedback if you make this recipe so please comment below!

red lentil soup for parent and baby

Easy Red Lentil Soup (with Sweet Potato and Coconut)

Serve small portions by the spoonful or in a reusable pouch to babies and toddlers.
5 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Indian
Course Soup
Calories 350kcal
Servings 8

Ingredients

  • 4 tablespoons coconut oil
  • 1 pound carrots
  • 1 pound sweet potatoes
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon grated ginger (or ½ teaspoon ground dried ginger)
  • 4 cups reduced sodium chicken (or vegetable stock)
  • 1 cup dry red lentils
  • 14.5 ounce can coconut milk

Instructions

  • Heat a medium pot over medium heat and warm the oil. Add the sweet potatoes and carrots and stir. Cook, covered, for 10 minutes.
  • Stir in the salt, turmeric, ginger, stock, and lentils. Bring to a boil, reduce to a simmer, and cover. Cook 10-15 minutes or until the lentils are soft and starting to break down.
  • Stir in the coconut milk and puree smooth. (You can also serve this chunky!) Serve warm.

Notes

  • Store any leftovers in an airtight container in the fridge for 3-5 days.
  • Puree with an immersion blender, or let cool slightly and puree in a regular blender.
  • Omit the turmeric if you don't have it.
  • Swirl in plain yogurt if desired.
  • Serve in a small cup, bowl, or reusable pouch for little kids.
  • Try as a sauce for rice or pasta, or with crackers or toast as a dipper if the kids aren't big fans of soup.

Nutrition

Calories: 350kcal, Carbohydrates: 35g, Protein: 11g, Fat: 20g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 406mg, Potassium: 834mg, Fiber: 11g, Sugar: 7g, Vitamin A: 17525IU, Vitamin C: 7mg, Calcium: 62mg, Iron: 3mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Really impressed – this was really good – I used 1 large sweet potato and 4 med-large carrots and cut the coconut milk to half can – really loved the flavor and my toddler is eating it which is great! – thank you!

  2. 5 stars
    Such a delicious and quick meal for fall! The whole family loved this soup. I swapped sweet potatoes for butternut squash because it’s what we had in hand – easy and yummy sub. Thanks Amy for another crowd pleasing dish!

  3. What are your thoughts on a different lentil? Color might be odd, but any other reason not to use green lentils?

    1. The main difference (besides color) is that brown and green lentils take a lot longer to cook and often have a stronger flavor. So you can certainly try it but you may need more liquid so they can cook until they’re soft.

    1. I did it today (good timing since I had planned to make it anyway!). I sauteed the veggies in the oil for 10 minutes on medium, then pressure cooked on HIGH for 10 minutes and let it naturally release for 10 minutes. I think it would probably be fine if you did an instant release too.

    1. Texture-wise it would be, though I probably would make sure they’re tolerating other simple foods well before you offer it

  4. 5 stars
    Just made this soup for my little one and it is delicious! It comes together very quickly and the flavors are different for a little one, but not too strong. Love your podcast and just starting to explore your recipes, so far loving them too! Thank you!