Tommy the lentil soup
Tommy the lentil soup - a2 Nutrition for Healthcare Professionals

Tommy the lentil soup

  10499_A2Icons-Clock  Preparation time: 10 minutes

10499_A2Icons-Whisk  Cooking time: 35 minutes

10499_A2Icons-Bowl  Serves: 4 toddlers



  • 100g of dried red lentils
  • 1 tablespoon of extra virgin olive oil
  • 1 small onion and 1⁄2 clove of garlic, mashed finely using a Bamix or small food processor
  • 1⁄2 cup of tomato passata (you can buy this in a bottle, or make your own)
  • 1⁄2 cup of vegetable stock, low salt and premium quality
  • 3⁄4 cup of water

To serve

Juice of 1⁄2 lemon, to serve

Yummy yoghurt


Place the lentils in a medium-sized saucepan and cover well with water. Cook these over medium-high heat, until the water bubbles, stirring the lentils as you go. Scoop off the white fluffy stuff that rises to the top. Reduce the heat to low and simmer for 5–8 minutes, stirring the lentils here and there. When softened, drain the lentils.

Heat the oil in a medium-sized saucepan over a low heat. Add the onion and garlic mash and cook 5–6 minutes, stirring as you go, until soft and golden. Add the tomato puree, vegetable stock and water and cook for around 20 minutes on a low heat, stirring the soup gently every few minutes. The Tommy the lentil soup mixture should still be soupy when cooked.

Add the drained lentils to the tomato mixture and cook for 6–8 minutes, or until a good thickness. Stir in the lemon juice.

Allow to cool. Scoop into serving dishes and using a teaspoon, create a smiling face using the yoghurt. For the grown up keen to share a bowl with their toddler, a little seasoning may be needed.

Nutrition hint

Lentils are a good source of protein, minerals such as iron and also fibre.

Food acceptance hint

The textured feel of this soup is good for kiddies so work with them to accept this kind of chunky soup.

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