Mild Coconut Lentil Soup with Soft Naan

Prepare the vegetables: Wash, peel, and finely dice 2 carrots. Peel and mince 3 cloves of garlic.

In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the diced carrots and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.

Stir in 1 teaspoon of ground turmeric and 1 teaspoon of mild curry powder, cooking for 1 minute to toast the spices and release their aroma.

Add 1.5 cups of dry red lentils, 1.25 cups of unsweetened coconut milk, and 4 cups of low-sodium vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the lentils are completely tender and creamy. Season with 1 teaspoon of salt.

While the soup is simmering, prepare the naan dough. In a large bowl, whisk together 1.75 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 1 teaspoon of salt. Add 2 cups of plain nonfat Greek yogurt and stir with a wooden spoon until a soft dough forms.

Turn the dough onto a lightly floured work surface and knead gently for 1 minute until smooth. Divide the dough into 5 equal portions, and roll each portion into an oval flatbread about 1/4-inch thick.

Heat a large dry skillet over medium-high heat. Brush one side of each flatbread lightly with olive oil (using about 1 tablespoon total across all flatbreads). Place the oiled-side down in the hot skillet and cook for 2 minutes until bubbles form on top and the bottom is charred in spots. Brush the top side with another tablespoon of olive oil, flip, and cook for 1 to 2 minutes more. Keep the cooked naan warm under a clean kitchen towel.

To pack for the 10-year-old's school lunch: Pre-warm an insulated thermos by filling it with boiling water for 5 minutes. Empty the water, dry quickly, and ladle the hot soup inside. Wrap one warm naan flatbread in foil to pack alongside the thermos.

To serve the 2-year-old at home: Ladle a smaller portion of soup into a shallow bowl. Use the back of a spoon to mash the lentils slightly, creating a thicker, less runny texture that is easier to manage. Let it cool to a warm temperature. Slice the warm naan into thin, finger-sized strips ('soldiers') for easy dipping and self-feeding.