Thicker than a traditional lentil soup, this recipe is great for babies practicing with a spoon, so they don’t spill too much broth!
- 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
- Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onion; saute for 5 minutes.
- 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.