Lentil and vegetable soup

• 150 g (¾ cup)dried green or brown lentilsor 2 cans (400 g / 14 oz each) of no-salt-added lentils, drained and rinsed
• 2 mediumcarrots
• 1 smallzucchini (courgette)
• 1onionfinely chopped
• 1 can (400 g / 14 oz)chopped tomatoesno salt added
• 1 clovegarlicfinely minced, optional
• 1 handfulbaby spinachoptional, finely chopped
• 1.2 litres (5 cups)waterplus a little extra if needed; or homemade stock made without salt, with every bone piece strained out; not ready-made stock, which is usually salty
• 1 tbspolive or vegetable oil

Steps

1. 1Wash your hands. Tip the lentils into a sieve, pick out any small stones, and rinse them under running water. Scrub the carrots under running water and peel them. Cut one lengthwise into sticks about 6–8 cm long and 2 cm wide (2½–3 × ¾ in), never round coins, for your baby to dip, and chop the other small. Rinse the zucchini, trim the ends and chop it small. Rinse and peel the onion, then chop it finely. If you use spinach, rinse it well under running water, remove any thick stems and chop the leaves very finely.
2. 2Heat the oil in a large pan over medium-low heat and cook the onion and chopped carrot gently for about 10 minutes, stirring, until soft. Add the garlic for the last minute, without letting it brown.
3. 3Add the lentils, tomatoes, carrot sticks and water. Bring to a boil, then simmer, partly covered, for 30 to 40 minutes, stirring now and then, until the lentils are very soft and squash easily between your thumb and finger. Add the zucchini for the last 15 minutes, and a splash of water if it starts to stick. With canned lentils, simmer for about 15 minutes in all. Don't add salt or stock.
4. 4Stir in the spinach for the last 2 to 3 minutes, until it's wilted and very soft. Before you blend, lift out the carrot sticks with a slotted spoon and squash one between your thumb and finger: it should flatten easily.
5. 5Take your baby's portion out now, before any salt or seasoning goes in. At 6 months, blend it until smooth, with no firm lentils or whole leaves left. From 9 months, you can mash it with a potato masher instead, leaving soft lumps and very soft whole lentils; check there are no whole leaves or long strands of spinach. It thickens as it cools and should be thick enough to stay on a spoon when you tip it.
6. 6Spread your baby's portion in a shallow bowl to cool, stirring. Soup holds heat, so stir it well and check the temperature in the middle before serving: it should feel only just warm, never hot.
7. 7For toast strips (once wheat has been introduced on its own), check the bread label. At every age, choose plain bread with no whole seeds, nut pieces or whole grain kernels; before 12 months, also check there's no honey (not safe under 12 months). Toast it lightly and cut it into strips about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in).