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Carrot Lentil Soup Recipe

Carrot and Red Lentil Soup
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Quick carrot lentil soup recipe Simple steps enjoy creamy delicious flavor This easy budgetfriendly soup tech is ready in minutes 151 chars

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • Pinch of chilli flakes (optional)
  • 500g carrots, peeled and chopped
  • 200g red lentils, rinsed
  • 1.2 litres vegetable stock
  • Salt and pepper to taste
  • Juice of ½ lemon (or to taste)
  • Fresh coriander or parsley, chopped (for garnish)

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, cumin, coriander, turmeric, and chilli flakes (if using). Cook for another minute, stirring constantly, until fragrant.
  • Add the chopped carrots and rinsed red lentils to the pot. Stir well to coat everything with the spices.
  • Pour in the vegetable stock, making sure it covers the vegetables and lentils. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and carrots are tender and starting to break down. Stir occasionally to prevent sticking.
  • Once the soup is cooked, remove from heat and use an immersion blender (or carefully transfer to a regular blender) to blend until smooth. Be careful when blending hot liquids! If you don’t have a blender, you can also use a potato masher for a chunkier texture.
  • Stir in the lemon juice and season with salt and pepper to taste. Garnish with fresh coriander or parsley, if desired. Ladle into bowls and serve hot.

Notes

Cosy up with Jessica Mitchell’s easy Carrot & Red Lentil Soup recipe! A family favourite, budget-friendly, & perfect for busy weeknights.

Find it online: https://themedrecipes.com/carrot-red-lentil-soup-carrot-lentils/