There’s something special about a dish that starts with onion, garlic, and ginger. Just the aroma of those three ingredients cooking together gets me and my kids excited for curry. (Yes, you read that right, my toddler likes curry!) This Coconut Curry Lentil Soup recipe was created by Vegangela and it’s in regular rotation at my house.  I like to ladle it onto a big scoop of rice and eat it with an avocado. I omit the spinach from the recipe, otherwise I’d have a toddler picking out every “green thing” in their curry. It’s also delicious leftover the next day for lunch, and it freezes well.

Visit Vegangela’s website for the Coconut Curry Lentil Soup recipe.

Kid approved? YES! Go easy on the red pepper flakes and curry powder so it doesn’t get too spicy, omit the spinach, and when prepping their plate mix the soup with a little bit of rice.

Baby approved? YES! Mix about 1 teaspoon of the soup with rice so it’s not too spicy or flavorful for baby. Parker started eating this soup at 9 months old.

Time Saving Tip

If you don’t know about Trader Joe’s frozen crushed garlic and ginger stir-in paste, I highly recommend giving them a try. No more peeling garlic and grating ginger, just pop the frozen garlic cubes into the pan and squeeze out the ginger paste! With two little kids running and crawling around, having my garlic and ginger at the ready is a huge help. And the flavors from these two ready-made products are spot on.