This simple toddler friendly recipe combines lentils, veggies and rice in a delicious way.

• 3 tbsp lentils
• 2 tbsp brown rice
• 1 clove garlic, diced
• 1 tbsp tomato paste
• 1 cup water or chicken stock
• 1 tbsp olive oil
• 1/4 cup carrot, onion and celery mix
• 1 Bay leaf

In a small pot on medium heat, bring oil to temperature and add carrot, onion and celery mix, sauté for 3-5 minutes, add garlic sauté for 2 minutes more, stir in tomato paste. Add remaining ingredients and bring to a boil, reduce heat to a simmer cover with lid for 25 minutes. Check tenderness of rice and lentils, stir if needed add more water or stock. Cool slightly and let your little explorer enjoy!

Recipe Yields: 3 Servings

Storage Time: 3 months in the freezer

Serve this delicious and nutritious lentil dip with pita bread. Cut pita into triangles and cut fresh veggies such as carrots, tomatoes, cucumbers and celery to serve along with the dip

• 1/2 cup dried lentils
• 1/2 cup split peas
• 1 tbsp olive oil
• 1/2 cup chopped red onion
• 1 tbsp chopped garlic
• 1 tsp cumin
• 1/2 cup cilantro leaves
• 2 tbsp fresh lemon juice
• 1/4 cup whipped cream cheese
• 1 tbsp paprika

Cook lentils and split peas in large pot of boiling water or stock until very tender, about 35 minutes. Drain and set aside. Heat 1 tbsp olive oil in heavy large pan over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add cumin and stir 1 minute. Transfer mixture to blender or food processor. Add lentils and split peas, cilantro, lemon juice, paprika and 3 tablespoons water. Process until smooth. If the mixture is dry, add water until desired consistency. Season to taste with salt and pepper. Transfer to medium bowl and stir in whipped cream cheese. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread a fresh cut veggies.

Recipe Yields: 10 Servings

Store in an air tight container in the refrigerator.

Storage Time: 5 days in the refrigerator

This recipe is an excellent source of fiber. Serve this with fresh veggies for an extra nutritious snack.

Lentils, a member of the legume family, are full of necessary nutrients. Try this recipe with different kinds of lentils, Red, yellow, French or green. For older babies try serving this dish with chicken, carrots or small diced avocado.

• 1 cup water or stock
• 1/4 cup lentils (red, yellow, French or green)

Bring 1 cup water or stock to boil add lentils, cover and cook for 30 minutes add more water or stock if needed. Check tenderness of lentils, if tender remove from heat and cool. Once lentils are cool enough to handle, add them to blender or food processor, pulse to begin pureeing add additional liquid to thin out if desired thickness. Serve along with rice or rice cereal to thicken.

Recipe Yields: 4 Servings

Storage Time: 3 months in the freezer

Lentils are high in fiber and are an excellent source of minerals. They are full of B-vitamins and protein.

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!

Tell us about your favorite soup recipe and you could WIN a set of 2 Designed to Nourish™ feeding bowls! *** GIVEAWAY IS NOW CLOSED*** Leave your comment below to be entered for a chance to be one of 24 winners randomly selected from all comments (U.S. residents only). Check back on Friday, January 20th when we will post the winners!

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