Quick and Tasty Carrot and Lentil soup

A warm and hearty family favourite that will keep the kids going for longer!


  • 2 tablespoon Australian extra virgin olive oil
  • 1 onion, roughly chopped
  • 1 garlic clove, chopped
  • 1 celery stalk, roughly chopped
  • 500g carrots, peeled and roughly chopped
  • 75g red lentils
  • 500ml fresh chicken stock (or water)
  • Salt and pepper to taste


  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the onions, garlic, celery and carrot, give a good stir and then reduce the heat, cover the pan and leave to sweat for about 10 minutes, stirring once or twice.
  3. When the onions start to soften, add lentils, pouring on stock or water. Make sure it covers the veg, otherwise add a splash more. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes until all the veg are soft.
  4. Puree the soup in a blender, or using a handheld stick blender.
  5. Add seasoning if desired. Reheat if necessary and serve with croutons and grated cheese.

Credit: River Cottage Baby and Toddler Cookbook.


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