The number of times I recommend a lentil soup to my patients is at least once a day. I make this myself at least once every 2 months, and even more often when my daughter was first starting solids- it was guaranteed something soft she would eat (proud dietitian mom), had iron, and protein. I could also freeze this

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, yellow)
• 2 garlic cloves, minced
• 1 large carrot , chopped (about 1 1/4 cups)
• 2 celery ribs , chopped (about 1 1/4 cups)
• 2 cups / 400g dried lentils , green or brown, rinsed (Note 1)
• 400g / 14 oz crushed tomato
• 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth,low sodium
• 1/2 tsp each crushed fennel seeds and coriander seeds
• 1/4 tsp salt and pepper, each
• 1/2 small butternut squash or 1-2 medium sweet potatoes

Methods

1. Optional: roast butternut squash/sweet potatoes if using- cut into cubes and roast with 2 tbsp olive oil, small amount of salt at 400^oF for 15 mins until slightly browned
2. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
3. Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is translucent.
4. Add all remaining ingredients except the salt. Stir.
   Increase heat and bring to simmer.
5. Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
6. Option to use handblender to do a few blitz to soften, whilst keeping some textures.
7. Season to taste with salt and pepper.
8. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!