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lentil soup with bread slices

Autumn lentil soup recipe

A lunch the whole family can enjoy together on colder days. A delicious blend of vegetables and lentils served with slices of wholemeal bread. Freeze the extra portions for handy future meals.

Age: 7-9 mths

Serves: 4 infant portions

Prep time: 10 mins

Cooking time: 20 mins

Suitable for vegetarians? Y


  • 160g butternut squash, peeled (approx handful)
  • ¼ large red pepper, deseeded (50g)
  • ¼ medium onion, peeled (40g)
  • 1tsp vegetable oil
  • ½tsp mixed dried herbs
  • 260ml water
  • 30g dried red lentils
  • Small slice wholemeal bread (1 portion)

Try serving with some cooked vegetable sticks as a finger food such as broccoli, green beans or courgette.


  1. De-seed butternut squash and pepper and dice into small pieces. Dice the onion.
  2. Heat the oil in a pan and add the butternut squash, pepper and onion. Cook until starting to soften, approx 5 minutes.
  3. Add the dried herbs, water and lentils. Bring to the boil, cover and simmer gently for 15-20 minutes until the veg is soft and the lentils are cooked. Add a little more water during cooking if needed.
  4. Set aside to cool a little before blending or mashing until smooth. Then put ¼ of the soup into a bowl, and freeze the other three portions for other days.
  5. Toast the slice of bread and cut into toasted fingers to go on the side

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