Red lentil soup

• 150 g (¾ cup)dried red lentils
• 1onionfinely chopped
• 2 mediumcarrots
• 1 can (400 g / 14 oz)chopped tomatoesno salt added
• 1 clovegarlicfinely minced, optional
• ½ tspground cuminoptional; if your child has a peanut allergy, read the cumin page first
• 1 litre (4 cups)waterplus a little extra if needed; use water, 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. Rinse and peel the onion, then chop it finely. 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.
2. 2Heat the oil in a large pan over medium-low heat and cook the onion and carrot gently for about 10 minutes, stirring, until soft. Add the garlic and cumin and stir for 1 minute, without letting them brown.
3. 3Add the lentils, tomatoes, carrot sticks and water. Bring to a boil, then simmer, partly covered, for 25 minutes, stirring now and then, until the lentils fall apart and the carrot is very soft. Add a splash of water if it starts to stick. Don't add salt or stock. Before you blend, lift out the carrot sticks with a slotted spoon and squash one between your thumb and finger: it should flatten easily.
4. 4Blend until smooth, or mash with a potato masher, leaving soft lumps, once your baby is used to eating. Take your baby's portion out now, before any salt or seasoning goes in. It thickens as it cools and should be thick enough to stay on a spoon.
5. 5Spread your baby's portion in a shallow bowl to cool, stirring. Soup holds heat, so stir it well and check the temperature before serving: it should feel only just warm, never hot.