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–+ servings

Sweet Potato and Lentil Soup

This sweet potato and lentil soup is a cozy, nourishing toddler meal made with simple, wholesome ingredients. It’s smooth, naturally sweet, and perfect for baby-led weaning, picky eaters, or busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 4 toddler portions
Calories 118 kcal

Equipment

  • Medium saucepan
  • Wooden spoon
  • Immersion blender or regular blender
  • Cutting board and knife

Ingredients
  

  • 1 small sweet potato peeled and diced
  • 1/2 cup red lentils rinsed
  • 1 small onion diced
  • 1 clove garlic minced
  • 2 cups vegetable broth
  • 1/4 teaspoon cumin
  • 1 tablespoon olive oil

Instructions
 

  • Warm the olive oil in a medium saucepan over medium heat.
  • Add the onion and garlic, and sauté for 2–3 minutes until soft and fragrant.
  • Add the sweet potato, lentils, and cumin. Stir well so the spices coat everything nicely.
  • Pour in the vegetable broth and bring everything to a gentle boil.
  • Reduce heat and let it simmer for about 20–25 minutes, or until the sweet potatoes and lentils are very soft.
  • Use an immersion blender to blend the soup to your desired texture—smooth for babies, or leave some chunks for toddlers learning to chew.
  • Let the soup cool slightly before serving. Always check the temperature before offering to your toddler.

Notes

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in small portions for up to 2 months. Reheat gently with a splash of water if it thickens.
Age Modifications: For babies 6–9 months, fully blend and thin with a bit of water, formula, or breastmilk. For older toddlers, keep it a little chunky for more texture.
Allergy-Friendly Substitutions: Use water instead of broth if needed for allergies. Omit garlic/onion for sensitive tummies. Use coconut oil instead of olive oil if preferred.
Boost Nutrition: Stir in a spoonful of ground flaxseed, chia seeds, or hemp hearts before serving. You can also add a small handful of spinach in the last few minutes of cooking.
Parent Tips: Call it “sunshine soup” to make it fun! Serve with toast fingers, soft crackers, or swirl in yogurt to switch up the flavors and textures.

Nutrition

Calories: 118kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 472mgPotassium: 220mgFiber: 7gSugar: 1gVitamin A: 261IUVitamin C: 1mgCalcium: 15mgIron: 2mg
Keyword baby-friendly lentil soup, easy soup recipe for kids, iron-rich baby food, lentil soup for babies, soup for picky eaters, sweet potato and lentil soup, sweet potato soup for toddlers, toddler soup recipe
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