Thicker than a traditional lentil soup, this recipe is great for babies practicing with a spoon, so they don’t spill too much broth!

Ingredients:

• 1 tablespoon olive oil
• 1 minced garlic clove
• 1 small diced onion
• 2 cups water
• 1 vegetable bouillon cube
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup lentils
• 1 (14.5-ounce) can diced tomatoes

1. Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onion; saute for 5 minutes.
2. Add the water, bouillon, carrots, celery, lentils, and tomatoes. Cover and simmer for about 35 minutes. Uncover and simmer a final 10 minutes. Let cool slightly before serving.