🍲 Enerji & Demir · Anne

Beet and Red Lentil Soup — An Iron-Friendly, Satisfying Warm Meal for the Breastfeeding Mother

A deep-colored, warming soup that pairs the soft texture of red lentils with the earthy sweetness of beet. It offers breastfeeding mothers an iron-friendly, easy-to-make and satisfying meal on their busy days.

Ingredients

• • 1 cup Red lentils
• • 1 piece Small beet (diced)
• • 1 piece Carrot (chopped)
• • 1 piece Onion (chopped)
• • 1 clove Garlic
• • 2 tablespoons Olive oil
• • 1 teaspoon Cumin
• • 6 cups Water or vegetable broth
• • 0.5 piece Lemon (for serving)
• • 1 pinch Salt and black pepper
• • 1 tablespoon Fresh parsley (chopped)

Directions

1. 1

   Finely chop the onion and garlic; sauté them gently in olive oil over low-medium heat until softened.

2. 2

   Add the diced beet and carrot; stir and lightly sauté for a few minutes.

3. 3

   Add the rinsed and drained red lentils and the cumin; stir briefly until fragrant.

4. 4

   Pour in the water or vegetable broth; bring to a boil, then simmer on low for about 25-30 minutes until the lentils and vegetables are very soft.

5. 5

   Take off the heat; blend with a hand blender until smooth and velvety. Season with salt and black pepper to taste.

6. 6

   Ladle the warm soup into bowls; squeeze over a little lemon, garnish with chopped fresh parsley and serve while warm.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.