Kale and lentil soup is a colorful and nutritious lunch that is perfect for mom and baby.
The variety of vegetables in this soup adds bulk and flavor to the dish. The combination of lentils and vegetables makes this a hearty meal for the whole family. In addition, this recipe serves as an excellent source of vitamins and nutrients. For more information on all of the nutrients your baby needs, check out our nutrient chart.
This recipe makes approximately 6 servings.
Here is what you will need:
- 2 tbsp lentils, rinsed
- 1/2 cup diced sweet potato
- 3/4 cup kale, chopped thin
- 1/2 cup diced Roma tomato
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 clove garlic diced (optional)
- 3/4 cup chopped onion
- 4 cups chicken stock
- 1 bay leaf
- 1 tsp olive oil
- salt and pepper to taste
Note* Chop the vegetables as small as desired, but keep in the mind that the vegetables will soften as they cook.
Chop the onion.
Chop the celery.
Chop the carrots.
Take a break from chopping, and saute the vegetables in a medium sized soup pot with olive oil until they are slightly softened (about 3 minutes).
Add chopped garlic and continue to saute for around 3 minutes. Turn the heat off and leave the veggie mixture in the pot. We’ll come back shortly.
Now, let’s get back to chopping. . . Start with the sweet potato.
And then dice the tomato. Now, you can finally put your knife in the sink!
Rinse the lentils.
Combine the chicken stock, sweet potato, lentils, tomato and bay leaf to the sauteed vegetables from earlier. Bring to a boil, then reduce to medium low heat and simmer for 15 minutes.
Add the kale and season with salt and pepper. Continue to simmer for 10- 15 more minutes.
Once the vegetables have softened, remove the bay leaf. For older babies and toddlers you can serve the soup as is, or puree with immersion blender to reach the appropriate consistency for your child.
Serve warm and enjoy! Try serving our crispy cheese crackers as a side dish to this soup. They make a delicious combo!
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