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Recipe

Comfort Lentils

Comfort Lentils

A tomato-y broth is blended with vegetables, herbs, and a little earthiness from the lentils makes this porridge a super hearty and comforting bowl. Plus a creamy texture and a bit sour taste, your babe will keep spooning them straight out of the bowl.

Nutritional info

This wholesome lunch bowl contains 330g of plant-based ingredients.

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  • prep time

    PREP TIME

    15 mins

  • Cook time

    COOK TIME

    90 mins

  • cooling time

    COOL TIME

    5 mins

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  • Tomatoes

    1 cup, Red tomatoes on the vine

  • Lentils

    1/4 cup

  • Coconut cream

    1 tbsp

  • Garlic

    2 cloves

  • Bay leaves

    2

  • Olive Oil

    1 tsp

  • Mixed vegetables

    1/4 cup Red Cabbage

    1/4 cup Red bell peppers

  • Ground spices

    Pinch of Garlic powder
    Pinch of Onion powder
    Pinch of Coriander powder

  • Vegetable Stock

    1/2 Carrot (medium)

    1 stalk Celery

    1/4 Leeks (light green stem)

    1/2 Honeycrisp Apple

    5 cups Water

Get it ready

1. Tomatoes: Place tomato on a cutting board, stem side facing sideway. Cut the tomato into two halves. Gently squeeze the tomato halves to dislogge the seeds. (Or use spoon to scoop out the seeds.)

2. Red cabbage: chop into small pieces.

3. Bell pepper: Lay the pepper on its side on a cutting board. First, slice off about half inch from the stem end and the bottom of the pepper. Run the knife around the inside of the flesh to remove the core; discard. Slice and chop the pepper into small cubes.

Vegetable Stock

Add carrot, celery, leeks, honeycrisp apple, and water in a medium pot. Bring it to boil. Reduce heat to low and simmer, covered, for 45 minutes - 1 hour to infuse the water with vegetable goodness. Once done, use a hand held strainer to remove all the fruits and vegetables. Keep the stock in the pot to cook soup.

Let's get cooking

STEP 1

Bring 2 cups of water and red lentils to boil in a small saucepan. Reduce heat to medium and simmer until cooked. Drain well and set it aside.

STEP 2

Heat olive oil in a small saucepan over medium heat. Add garlic and sauté until softened and translucent.

STEP 3

Add tomato and bell pepper and sauté until fragnant.

STEP 4

Pour in the vegetable stock. Bring it to boil.

STEP 5

Once it's boiling, add red cabbage, lentils, and bay leaves to the pot. Let it boil on high heat, uncovered, for another 5 minutes.

STEP 6

Reduce heat to medium and simmer, covered, for 15 minutes.

STEP 7

Stir in coconut cream and turn off the heat. Allow it to cool down for 5 minutes before blending.

STEP 8

Using a blender or immersion blender, blend the soup to form a smooth purée.

*Note: If you want the soup to be super smooth, you can strain the soup using a fine mesh strainer.

STEP 9

Season with ground spices (garlic, onion, coriander powder).

STEP 10

Allow it to cool for 5 minutes before serving. Serve warm.

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