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.
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:
Everything here plays double duty: flavor for adults, and easy texture and nutrition for toddlers.
The result: a cozy squash lentil soup for toddlers that’s ready before your child’s next round of “I’m hungry.”
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.
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.
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.
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.
Servings 6
Serving Size one bowl
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
