Creamy lentil soup

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Prep time:

Cook time:

Serves: 4

By Tech



  • 1 small potato

  • 1 tbsp mascarpone cheese

  • 2oz red lentils (can be ready-cooked)

  • 2 tomatoes peeled and mashed

  • 1 clove garlic (optional)

  • 2oz mixed vegetables eg carrots, sweetcorn, peas

  • 1 small onion


  1. If necessary, boil the lentils until tender (usually 10-15 minutes).
  2. Boil the potato.
  3. Meanwhile fry onions and garlic in a small amount of olive oil .
  4. Add mixed vegetables and tomatoes to onion and garlic.
  5. When everything is soft and tender, remove from the heat, drain potato and lentils and mix all cooked ingredients together.
  6. Either puree or mash (depending upon the age of the child) and add a generous dollop of the mascarpone cheese.
  7. Mix well.

Handy Hint

The cheese instantly makes it creamy, sweet and delicious and not one child yet has refused this, even though it is very good for them!

The soup freezes well (prior to adding the mascarpone) and I always make up several batches for future use.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • pulses

  • tomato

  • cheese

  • Potato

  • Baby and weaning

  • Main Course

  • Starter

  • Vegetarian

  • Nut Free

  • Egg Free

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