Turkey Lentil Soup
Getting my kids on board with soups took a while, not to mention the messy adventure of baby-led weaning. However, I discovered they enjoyed dipping bread or veggies, so I came up with these baby-friendly soups with pureed or chunkier textures. Now this turkey lentil soup (which both of my kids have learned to love!) packs a bunch of different flavors and textures that might be a bit tricky for your little one. But, I say, don’t shy away from giving it a go! Research shows that early familiarity plays a crucial role in cultivating acceptance later on. This protein-packed soup is incredibly hearty and loaded with flavors, making it a satisfying standalone meal. Plus, the leftovers taste even more delicious the next day.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Turkey – I use lean ground turkey because it’s affordable and readily available throughout the year. But during the holiday season, you can use leftover turkey! Simply stir it in at the end. Lentils – I recommend using brown or green lentils. You can use red lentils, if you wish, but they tend to disintegrate more during cooking, resulting in a somewhat mushy consistency (which may not be a bad thing if doing baby led weaning). Vegetables – I like to use onion, carrots, celery and then add some baby spinach at the end. Seasonings – oregano, cumin, and smoked paprika bring a mix of smoky, herby, and warm flavors that make the lentil soup taste even better. Broth – you can use chicken broth or this homemade turkey broth. Vegetable broth will work too.
Step-by-Step Instructions
Substitutions
Ground turkey– feel free to swap with ground chicken, pork, or beef Vegetarian – simply leave out the turkey Vegetables – you can add bell peppers, mushrooms, zucchini, kale or any leafy greens. Lentils – try swapping with orzo or small pasta shapes
Serving Suggestions
While this soup is fantastic on its own, here are some suggestions to take it up a notch:
Crusty Bread or Healthy Cornbread Cheese – sprinkle some grated parmesan cheese or crumbled feta on top Fresh herbs – such as fresh parsley, cilantro, or dill to add a burst of freshness Dollop of yogurt or sour cream Freshly squeezed lemon juice
How to Serve to Babies
For babies aged 6-8 months, you can blend the soup into a smooth or slightly chunky consistency to introduce different textures. Optionally, omitting the liquid (though not necessary) makes it easier for babies to self-feed and minimizes mess. Use scissors to chop the vegetables and ground turkey.
Storage
First, make sure to cool the soup to room temperature. Transfer leftover soup into airtight container. Store in the refrigerator for 3-4 days. To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight. Reheat on the stovetop over medium heat or in the microwave until warmed through.
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