If you’re seeing this, it’s probably soup season, and you’re probably looking for the one. You know what we mean: the recipe that’s going to get you to make soup when you could otherwise turn a can upside down and plop its innards in a pot. You want something homey, filling, comforting; you want the same for your child(ren)–and to not have to serve them another meal or snack afterward.
Well, you’ve come to the right place, my friend. This take on a classic levantine lentil soup for toddlers is everything you love about that creamy yellow soup at middle eastern restaurants and more, thanks to the infusion of squash into the broth, which adds body and a light sweetness to an already bright and smooth soup; it’s also now got a hidden vegetable. You can build the bowl up from there, adding yogurt, rice or noodles, even meat; you can make it a meal. It’s the one–and everything.
Best of all, it comes together quick and easy – more like background cooking while you play with the kids kind of meal. We use red lentils, which require significantly less cooking than other lentil types, turning to delectable mush quickly; we employ a hot and fast approach to texture so that you’ll be spending mere minutes rather than hours at the stove.
🥣 Ingredients Overview
Think of this squash lentil soup for toddlers as the weeknight version of the classic Lebanese lentil soup — pared down, faster, and more adaptable. The base comes together with just a few pantry staples:
- Red lentils for their quick-cooking, creamy texture
- Roasted squash (delicata or butternut) for sweetness and depth
- Carrots for extra color and natural flavor
- Zaatar, garam masala, and turmeric for warm, balanced spice
- Cilantro and lemon to brighten everything at the end
Everything here plays double duty: flavor for adults, and easy texture and nutrition for toddlers.
🔪 Steps Summary
- Roast and blend — Squash gets roasted until golden, then blended with broth and spices.
- Simmer and thicken — Lentils and carrots cook fast; then the squash blend joins in for a smooth, rich finish.
- Finish fresh — A squeeze of lemon, a sprinkle of cilantro, and a touch of sumac wake it all up.
- Customize — Stir in rice, noodles, or yogurt to make it more filling. Top with roasted seeds for crunch or a dollop of yogurt for creaminess.
The result: a cozy squash lentil soup for toddlers that’s ready before your child’s next round of “I’m hungry.”
❓ FAQs
Can I make this ahead?
Yes. It keeps well for up to 3 days in the fridge or 2 months in the freezer. Add a splash of broth or water when reheating to loosen it up.
Can I make this vegetarian or vegan?
Absolutely. Swap the chicken broth for vegetable broth, and skip or replace yogurt with coconut yogurt for a fully vegan version.
What’s the best way to serve it for toddlers?
Slightly cooled, with mix-ins for texture. Rice, small pasta, or shredded chicken all make this squash lentil soup for toddlers more substantial.
Is it okay for babies under one?
If you’re serving to a baby under one, omit the salt and serve it plain or thinned slightly with water or milk for easier spoon-feeding.
🔗 Related Links
What to Serve With Squash Lentil Soup for Toddlers
- Simple Steamed Rice – A toddler-friendly add-in that helps make the soup more filling.
- Creamy Guacamole – Adds a cool, creamy contrast to the warm spices.
- Roasted Plantain Street Tacos – Pair alongside for a fun, balanced dinner.
More Toddler-Friendly Recipes Like This
- Pumpkin Chickpea Blondies – Another cozy, hidden-veggie favorite with a gentle sweetness.
- High-Protein Pancake for Toddlers – A hearty, make-ahead breakfast packed with nutrition.
- Easy Lentil Curry for Toddlers – A similarly smooth, legume-based meal with mild flavor.
Easy and Delicious Squash Lentil Soup For Toddlers
Description
This Lebanese-inspired squash lentil soup for toddlers blends creamy red lentils with roasted squash for a naturally sweet, smooth, and nutrient-rich meal. A cozy, one-pot soup that’s easy for parents and perfect for little eaters.
Ingredients
Instructions
Prep, Cook, and Assemble
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Preheat your oven to 400. Chop the carrots into small coins.
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Halve the squash vertically to create two even pieces. Remove the seeds and any goo; brush the top of the interiors with olive oil and place in a shallow roasting pan. Roast until flesh is soft and golden brown, roughly 40 minutes. Allow to cool.
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Once cool, remove skin from squash and place flesh of the squash in blender; add the broth, zaatar, garam masala, and turmeric to the blender jar. Blend until smooth.
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Rinse lentils. Place lentils and carrots in a pot and cover with 1.5 cups of water; bring to a roiling boil, then reduce heat until the water is a gentle boil. Simmer for 10 minutes.
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Add the blended squash to the pot and raise the stovetop temperature to Medium High; bring mixture back to a boil. Cook, stirring frequently, until the liquid in the pot is thick and reduced, roughly 10 minutes.
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Squeeze juice of lemon into the pot, and add as much cilantro and sumac as you desire; add a pinch or two each of salt and black pepper as desired. Stir one last time. (Note: can also do this step in the bowl, too--just ladle out portions of soup and then finish with as much/little of the above as you'd like for each bowl.)
Serve
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Customize! Set out lemon, pita chips, yogurt, more herbs, sauces, et al.; we usually roast the seeds of the squash we used and use as a topping for the soup. If nothing else, drop a spoonful or two of cooked rice or thin noodles into your child’s bowl to add some depth.
Adapt
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For a richer and creamier version, use a can of coconut milk in place of the chicken broth (though feel free to use the broth when cooking the lentils). You can use yellow peas instead of red; make the spices more European–basil, parsley, etc.--instead of Middle Eastern. Chunks of sausage or meatballs work really nicely in the soup, too.
Nutrition Facts
Servings 6
Serving Size one bowl
- Amount Per Serving
- Calories 106kcal
- % Daily Value *
- Total Fat 1.2g2%
- Potassium 456mg14%
- Total Carbohydrate 19g7%
- Dietary Fiber 6.5g26%
- Protein 6g12%
- Vitamin A 698 IU
- Vitamin C 15 mg
- Iron 2 mg
- Folate 90 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
