Harry has always loved lentils. So when I was making pumpkin soup the other night I decided to give it an injection of goodness by adding lentils to his and whizzing it up in the mixer. I served it up with some toast fingers and he was in lentil heaven.  It’s times like these (and times when I make him parsnip inspired meals – gag) that I am reminded we are two very different people and he has completely unique tastes to me.

A wise woman once told me to always offer your baby foods that you don’t like, because they may love them, and if not, the facials are fun to watch.

Ingredients

• 1 knob of butter
• 1 leek, finely chopped
• 1 clove of garlic peeled, chopped
• 4 large potatoes peeled, diced
• ½ a large butternut pumpkin (or Kent pumpkin), peeled, chopped
• 2 cups of salt reduced vegetable stock (homemade is better)
• ½ cup thickened cream
• Dash of Worcestershire sauce
• 1 can of organic lentils

Method

Step 1

Melt butter in pan over medium, add leek, onion and garlic. Saute until soft. -

Step 2

Add potatoes and pumpkin, stirring well. Add stock, bring to the boil and simmer partially covered, for 20 mins (or until potatoes and pumpkin are soft). -

Step 3

(Baby) Select around a cup full of the cooked potato and pumpkin chunks and a few tbs of cooking juice. Process together forming a fine puree. Then add 2 - 3 tbs of the lentils, and puree with the mixture - add more cooking stock of needed. -

Step 4

(Toddler) Remove pot from the heat and use a stick blender to process mixture until it is a thick soup like consistency. Return pot to the stove, stirring well. Bring to boil, let simmer. Add cream and worcestershire sauce, stir to combine.  -

Step 5

(Toddler) Remove a portion of soup to a smaller pan for your toddler. Add lentils (amount depends on how much soup you have set aside. If you have set aside half, then use 3/4 can of lentils). Bring to a simmer and cook lentils for a few minutes. Remove from the stove and blend lentils till you form a puree soup consistency.  -

Step 6

(Toddler) Serve with sliced toast fingers for your toddler to dip into the soup.  -

Step 7

(Family) Remove pot from the heat and use a stick blender to process mixture until it is a thick soup like consistency. Return pot to the stove, stirring well. Bring to boil, let simmer. Add cream and worcestershire sauce, stir to combine.  -

Step 8

(Family) Serve with crusty bread and sprinkle with chopped parsley. Season with salt and pepper. -