6 cups chicken stock (homemade or purchased low-sodium, preferably organic)
1 ½ cups red lentils
½ cup chopped peeled potato (1 medium potato)
1 bay leaf
1 tablespoon butter or olive oil
1 ½ cups chopped carrots (3 small carrots)
½ cup chopped red onion
2 tablespoons canola oil
2 pinches ground cumin
1 pinch ground coriander
1 pinch crushed red pepper flakes
Lemon wedges, for serving
1. In a saucepan over medium heat, combine 6 cups of stock with the lentils, potato and bay leaf and bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are completely tender, 15 to 20 minutes. (Strain some of this mixture for babies 7 to 9 months.)
2. Meanwhile, in a large, heavy pot, warm the butter over medium-low heat. Add the carrot and onion and a pinch of salt and toss to coat. Cover and cook, stirring occasionally, until the vegetables have begun to soften, about 10 minutes.
3. Stir the lentils and their liquid into the vegetables. Simmer, stirring, for 5 minutes. (Remove some of this mixture for older babies and serve as is or strained for a smooth texture.)
4. To make the spice oil, warm the oil in a small pan over medium heat. Add the spices and let sizzle for 1 minute. Turn off the heat and let sit for a few minutes before serving.
5. Serve the soup drizzled with spice oil, passing lemon wedges and salt for seasoning at the table.