🍲 Enerji & Demir · Anne

Carrot and Green Lentil Soup for Breastfeeding Mothers — A Warming, Iron-Friendly Meal

A practical, iron- and energy-friendly warm soup for the breastfeeding period. Green lentils are simmered with onion, carrot and a little tomato paste, seasoned with cumin, and served with lemon wedges on the side. Lentils offer plant-based iron and protein, while the vitamin C from a squeeze of lemon at serving may support iron absorption — a light yet satisfying option for busy days.

Ingredients

• • 1 cup Green lentils
• • 1 piece Onion (finely chopped)
• • 2 piece Carrot (grated)
• • 1 tablespoon Tomato paste
• • 2 tablespoon Olive oil
• • 1 teaspoon Cumin
• • to taste Salt
• • a pinch Black pepper
• • 5-6 cup Water or vegetable stock
• • 1 piece Lemon (for serving)
• • 2 tablespoon Fresh parsley (chopped, for serving)

Directions

1. 1

   Pick over and rinse the green lentils; if possible, soaking them in warm water for about half an hour shortens the cooking time.

2. 2

   Heat the olive oil in a pot; sauté the finely chopped onion until softened and lightly golden, then add the grated carrot and stir for a few minutes.

3. 3

   Add the tomato paste and cook for a minute or two; stir in the drained lentils and the cumin.

4. 4

   Add the hot water or vegetable stock; once it comes to a boil, simmer over low heat for about 25-30 minutes until the lentils are very tender.

5. 5

   If you like, blend the soup smooth with a hand blender; adjust salt and black pepper to taste, and loosen with a little hot water if it has thickened.

6. 6

   Ladle into bowls and sprinkle with fresh parsley; serve with lemon wedges on the side — a squeeze of lemon at serving may support the absorption of plant-based iron.

⚕️ 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.