red lentil soup for parent and baby

Easy Red Lentil Soup (with Sweet Potato and Coconut)

  • Author: Amy Palanjian
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: Serves about 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian


Serve small portions by the spoonful or in a reusable pouch to babies and toddlers.


  • 4 tablespoons coconut oil
  • 1 pound carrots
  • 1 pound sweet potatoes
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon grated ginger or 1/2 teaspoon ground dried ginger
  • 4 cups reduced sodium chicken or vegetable stock
  • 1 cup dry red lentils
  • 1 can coconut milk


  1. Heat a medium pot over medium heat and warm the oil. Add the sweet potatoes and carrots and stir. Cook, covered, for 10 minutes.
  2. 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.
  3. Stir in the coconut milk and puree smooth. (You can also serve this chunky!) Serve warm.


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.

yummy family food
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