Carrot and Lentil Soup: Toddler Recipe

Turnip and Red Bell Pepper Soup

Content highlights

Type of meal


Prep time

5-10 mins

Cook time

20 mins


8 toddler portions


  • 5 carrots (chopped)
  • 150g red lentils
  • 1 onion (chopped)
  • 1 tin chopped tomatoes
  • 1l low salt vegetable stock
  • 1 tsp rapeseed oil (or olive oil)


  1. In a large saucepan, heat the oil and add the onion once hot.
  2. Fry the onion until softening and then add in the chopped carrots.
  3.  Add in the stock and bring to the boil.
  4. Place the lentils in a sieve and rinse under the tap.
  5. Once the soup is gently boiling, add the lentils.
  6. Turn down to a low to medium heat and simmer for 15-20 minutes.
  7. Add in the tin of tomatoes and stir for 2 minutes.
  8. Blend using a hand blender or food processor. If you feel the soup is too thick at this point just add in a small amount of water.
  9. Serve with a dollop of natural yogurt on top and some wholemeal bread.

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Nutritional benefits

This tasty soup is rich in beta-carotene, a form of vitamin A which is important for healthy vision and to help the body use iron. It is also a source of vitamin C which supports the immune system.

High in:



Freeze the extra portions to have healthy lunches on hand. You can use this recipe as a base and alter depending on what veg you have in the house. Add in a handful of spinach to increase the nutritional value. Use a teaspoon of natural yoghurt to make funny shapes on top for fussy eaters.