Lentil and vegetable soup

♥ I favor organic pure produce
♥ Lentils are such a beautiful food. They are cheap, nutritious, taste great, keep well (uncooked) and are packed with good protein. I love them dearly and this soup is a firm favorite with everybody who tries it. You can puree it for your small child or mash with a fork. This lovely recipe is from my book; What should I feed my baby? It is quick and easy to make.

The spelt naan bread is perfect with this soup.

Prep Time: 15 mins
Cook Time: 25 mins
Yields: 4


  • 1 yellow onion
  • 50–100ml water
  • 1 tbsp paprika
  • 1 bay leaf
  • 3 garlic cloves
  • 1 red pepper
  • 1 sweet potato
  • 1 courgette
  • 300-400g fresh tomatoes or passata
  • 200g red lentils
  • 400ml coconut milk
  • 500ml water
  • 3 cubes or 3 tbsp organic yeast- and MSG-free vegetable stock


  1. Peel and chop the onion and put it in a pan with the water, paprika, bay leaf and garlic.
  2. Heat gently until fragrant, while you prepare the rest of the ingredients.
  3. Deseed and chop the red pepper, peel and chop the sweet potato, chop the courgette and tomatoes, and wash the lentils. Add them to the pan with the coconut milk and water, bring to the boil, then simmer over a low heat for around 20 minutes, keeping the lid on.
  4. After 20 minutes you can either blend it with your hand-held blender or leave it as it is!

Additional Info

  • ♥ If you can buy kombu, which is kelp or seaweed, it is nice to put a 10cm strip into the pot. It makes the digestion of the lentils easier for your body.
  • ♥ I often use only 200 ml coconut milk and 200 ml more of water instead.

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