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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• 2 whole sweet potatoes
• 1 cup kale, chopped
• 2 tbsp breastmilk or formula (or whole milk)

Chop the sweet potatoes and steam until tender. Remove potatoes from the steamer, and steam the kale for about 4-5 minutes. Puree the potatoes, kale and milk. Add the water from the bottom of the steamer to thin the puree if needed to achieve desired consistency.

Store extra servings inf for up to 3 months.

The combination of lean turkey and kale helps each meatball to pack a nutritional punch, and the inclusion of fresh basil is a nice way to introduce your toddler to a new flavor.

• 1 lb ground turkey
• 1 1/2 cups finely chopped kale leaves (without stems)
• 1 tbsp shredded parmesan
• 1/2 cup whole grain bread crumbs
• 1 tbsp fresh basil leaves
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 whole egg
• 1/4 cup cottage cheese
• 3 cups marinara sauce

Combine turkey, kale, parmesan, bread crumbs, basil, salt and pepper.
Incorporate egg with meat mixture.
Incorporate cottage cheese with meat mixture.
Spray inside of slow cooker with nonstick cooking spray.
Roll the turkey mixture into 2-inch balls and place in your prepared slow cooker.
Pour the marinara sauce over the meatballs. You can use a prepared marinara sauce for this recipe. Just look for one that does not have a lot of added sugar or preservatives.
Cover and cook on low for 5-6 hours.

Serve over pasta, with sautéed zucchini slices or even cauliflower mash.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

Turkey is a potent source of lean protein and iron, and kale is an excellent source of vitamins A,C, and K.