A one-pot soup of red lentils, carrot, celery, tomato and spinach, simmered for 25 minutes and then blended or mashed to whatever thickness you want. Red lentils collapse as they cook, so the soup thickens itself without flour, cream or potato, and the Italian seasoning adds a gentle herby note.
Worth checking before serving to a baby or toddler
- salt to taste: Added salt is hard on a baby's kidneys. Avoid stock cubes, gravy, soy sauce and cured meats; do not salt cooking water.
Flags a few specific ingredients from published NHS guidance — not a full safety review, and not a clearance to feed. Always use your own judgement and check with a health professional if unsure.
Ingredients
- ~1 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery
- 1 cup red lentils
- 2 cup diced tomatoes
- 4 cup vegetable broth
- 1 cup spinach
- 1 tsp Italian seasoning
- ~1/2 tsp salt (optional)
- ~1/4 tsp pepper (optional)
~ Nourishible estimate; the source did not state this amount.
Equipment
- Large pot with a lid, about 3 litres
- Stick blender, or a potato masher
- Wooden spoon
- Fine sieve for rinsing the lentils
- Chopping board and knife
Steps
If it goes wrong
If the oil starts to smoke, take the pot off the heat for a minute and turn it down.
If it goes wrong
If the onion is browning, lower the heat and add a splash of water; browned onion would turn the pale soup a dull colour.
If it goes wrong
If you don't rinse the lentils, they release more foam that can boil over. If you see foam, skim it off.
If it goes wrong
If lentils catch on the bottom, stir more often and add a splash of hot water or broth. If the soup is still watery after 25 minutes, simmer uncovered for 5–10 minutes more.
If it goes wrong
If you use a jug blender, fill it no more than half full and hold the lid with a towel, because hot soup expands. If the soup is too thin, simmer it uncovered, stirring, until it thickens.
Notes from Nourishible editors
Written by our recipe team from the video and the method above.
- Technique · Step 5: Red lentils break down as they simmer, so the soup thickens by itself with no flour or cream needed.
- Quantity · Step 1: No amount is given for the oil; about 1 tbsp is our estimate for sautéing the vegetables in a pot this size. → Olive Oil
- Equipment · Step 7: A stick blender can purée the soup right in the pot; a potato masher gives a coarser texture.
Variations
Sweet potato. Swap one carrot for 150 g peeled and diced sweet potato, which turns the soup sweeter and thicker.
Kale or chard for spinach. Strip the stalks from a handful of either and chop finely. They need the full 25 minutes to soften, so add them with the lentils.
Chunky, unblended. Leave the soup as it is after simmering, or mash just half of it, for a rustic texture.
Fresh tomatoes. Use 4 ripe tomatoes, chopped, in place of the tinned ones, and simmer for an extra 5 minutes.
Storing and reheating
Cool quickly, then keep in closed containers in the fridge for up to 2 days. Freeze in small portions, such as in silicone muffin trays, for up to 3 months. Defrost in the fridge, then reheat, stirring, until steaming hot all the way through. The soup thickens as it sits, so add a splash of water, and let it cool before serving. Don't refreeze a portion once thawed.
How we adapted this recipe
The ingredients, their amounts and the seven steps come from the creator's post.
The post gives no amount for the oil, salt or pepper and no yield. The 1 tbsp of oil, 0.5 tsp salt, 0.25 tsp pepper and six portions are our estimates.
We added the doneness cues, the tips and the storage times. This recipe has not been cooked in our kitchen.
Questions about this recipe
Can I use green or brown lentils?
They hold their shape and take 30–40 minutes. Add more broth if the pot gets dry, and blend for longer to reach the same smoothness.
Can I use frozen spinach?
Yes: use about 3 tbsp. Add it straight from frozen in step 4.
Can I use water instead of vegetable broth?
You can, but the soup will taste flatter. A bay leaf, a spoonful of tomato purée and a little more Italian seasoning help make up for it.
