Red Lentil Carrot Soup Recipes

RED LENTIL AND CARROT SOUP

Steps:

• Chop the onion and mince the garlic and add to a large pan with the olive oil.
• Saute for about 5 minutes or until very fragrant and the onion is translucent.
• Add in all of the spices, salt and chopped carrots.
• Saute for an additional 5 minutes.
• Add in the red lentils, tomato paste, coconut milk and vegetable broth.
• Bring to a boil, reduce the heat to (very) low and let simmer, covered, for about 20 minutes or until the lentils are cooked through and most of the liquid is absorbed.
• Transfer to a high speed blender (you will probably need to do this in 2 batches depending on the size of your blender) and process until completely smooth. If you have an immersion blender, you can use that instead!
• Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired.
• Transfer back to the pot and garnish with chopped parsley, red pepper flakes and a few dollops of coconut yogurt.

CARROT AND RED LENTIL SOUP

Steps:

• Toast cumin seeds in a large pot over medium-high, stirring often, until fragrant, about 1 minute. Remove from pot. Heat oil in pot. Add carrots and shallots; cook, stirring often, until shallots are very tender, about 6 minutes. Stir in ginger, turmeric, and toasted cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes.
• Blend carrot mixture in a blender, in batches if necessary, taking care when blending hot liquids. (Or use an immersion blender directly in pot.) Return pureed soup to pot. Stir in coconut milk, 1 cup water, salt, and pepper. Top with cilantro.

RED LENTIL AND CARROT SOUP

Steps:

• In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
• Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
• Serve soup garnished with coriander sprigs.

RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT

Steps:

• In a large skillet cook onions in the olive oil until soft.
• Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
• Add tomatoes and bring to a boil, breaking them up as you stir.
• Add carrots, lentils, lemon juice and broth.
• Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
• Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
• Serve topped with fresh cilantro and several dashes of your favorite hot sauce.

SPICED CARROT & LENTIL SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

RED LENTIL & CARROT SOUP

Steps:

• Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
• Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.