This easy-to-make vegetarian soup is made with lentils for extra protein, suitable from 9 months
- 1 tbsp olive oil
- 1 tbsp chive, chopped
- 600ml very low salt chicken or vegetable stock
- 600ml boiling water
- 1 whole onion, chopped
- 2 cloves garlic
- 200g carrot, sliced
- 2 sticks celery, sliced
- 230g red lentil
- 150g wholewheat pasta
- 150ml natural fromage frais
- STEP 1
Fry onion, garlic, carrot and celery in a large pan until soft.
- STEP 2
Add lentils, stock and boiling water. Bring back to boil and simmer for 20 mins then remove pan from heat and allow to cool for 10 minutes.
- STEP 3
Blend soup until smooth. Return to pan, add cooked pasta and simmer for 5 minutes until hot.
- STEP 4
Remove from heat and stir in fromage frais before serving.
Add extra stock or water if the consistency seems too thick.