Red Lentil And Carrot Soup Recipe: A Match Made For Cosy Nights
40 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Vegan
Diet
Make a bowl of colourful lentil and carrot soup that is both healthy and filling. Creamy pulses, sweet carrots and spices come together in this vegan, protein-packed dish, the ideal option for a cosy evening dinner or weekend meal prep.
Ingredients
UNITSIngredients
1 cupRed split lentils (masoor dal)
3 mediumCarrots (chopped)
2 mediumYellow onion (chopped)
6 cupsVegetable stock
4 tbspOlive oil
3 (minced)Garlic cloves
1 tsp (grated)Ginger
1 tspCumin powder
1/2 tspCoriander powder
1/2 tspTurmeric powder
1/4 tspRed pepper flakes (optional)
1/2 tspLemon juice
To TasteSalt
1/2 tspBlack pepper
For garnishFresh coriander or parsley
Follow
Directions
Description - Step 1
Step 1: Sauté Aromatics
Add olive oil to a large saucepan over medium heat. Throw chopped onion and cook for 3 to 4 minutes, or until softened. Then, add the garlic and ginger and sauté to bring out the fragrance.
Description - Step 2
Step 2: Add Carrots
Combine the powdered spices: cumin, coriander, turmeric, and red pepper flakes. Cook briefly, then add the chopped carrots. Stir well to coat them in the spices.
Description - Step 3
Step 3: Simmer the Soup
In the saucepan, add the vegetable stock and washed red lentils. Bring to a boil, then lower the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are fully broken down and the carrots are very soft.
Description - Step 4
Step 4: Blend and Finish
Take the saucepan off the stove. After some cooling, pour the soup into the blender and make a smooth paste. Now, bring the soup back to a boil, then season with salt and pepper to taste. Adjust the soup's thickness by adding some water or stock as needed.