Carrot And Red Lentil Soup Recipe

Carrot and red lentil soup is a hearty and nutritious dish that is perfect for a comforting meal. This soup is packed with the goodness of carrots and red lentils, which are rich in vitamins, minerals, and fiber. The carrots add a natural sweetness to the soup, while the red lentils provide a creamy texture. This soup is easy to make and can be enjoyed as a light lunch or dinner. Serve it with a crusty bread for a complete meal.

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45minstotal
45m.total
Carrot And Red Lentil Soup
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Ingredients for Carrot And Red Lentil Soup Recipe

  • 2 tablespoon Olive Oil
  • 1 Onion, Chopped
  • 2 cloves Cloves Garlic, Minced
  • 4 Carrots, Peeled And Chopped
  • 1 cup Red Lentils
  • 4 cup Vegetable Broth
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1/2 teaspoon Turmeric
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish
  • as per your need Yogurt Or Sour Cream

Directions: Carrot And Red Lentil Soup Recipe

Cooking Directions

  • STEP 1.Start by heating some olive oil in a large pot over medium heat.
  • STEP 2.Add chopped onions, garlic, and carrots to the pot and saut茅 until they are softened.
  • STEP 3.Next, add red lentils, vegetable broth, and spices like cumin, paprika, and turmeric.
  • STEP 4.Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are cooked and the carrots are tender.
  • STEP 5.Once the soup is cooked, use an immersion blender or a regular blender to puree the soup until smooth and creamy.
  • STEP 6.If the soup is too thick, you can add more vegetable broth or water to thin it out.
  • STEP 7.Season the soup with salt and pepper to taste.
  • STEP 8.Serve the carrot and red lentil soup hot, garnished with fresh herbs like parsley or cilantro.
  • STEP 9.You can also add a dollop of yogurt or sour cream on top for extra creaminess.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • STEP 11.To reheat, simply heat the soup on the stovetop or in the microwave until warmed through.

Cooking Tips

  • To save time, you can chop the onions, garlic, and carrots in advance.
  • If you prefer a chunkier soup, you can skip the blending step and leave the soup as is.
  • Feel free to adjust the spices according to your taste preferences.
  • For added protein, you can serve the soup with a side of grilled chicken or tofu.
  • If you don't have red lentils, you can substitute with green or brown lentils, but the cooking time may vary.

Storage and Serving

  • This carrot and red lentil soup can be stored in the refrigerator for up to 3-4 days.
  • To serve, reheat the soup on the stovetop or in the microwave until warmed through.
  • Garnish with fresh herbs and a dollop of yogurt or sour cream for extra flavor.
  • Serve the soup with a side of crusty bread or a salad for a complete meal.
Nutrition
value
2256
calories per serving
149 g Fat149 g Protein65 g Carbs57 g FiberOther

Current Totals

  • Fat
    149g
  • Protein
    149g
  • Carbs
    65g
  • Fiber
    57g

MacroNutrients

  • Carbs
    65g
  • Protein
    149g
  • Fiber
    57g

Fats

  • Fat
    149g

Vitamins & Minerals

  • Calcium
    408mg
  • Iron
    13mg
  • Vitamin A
    18503mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    33mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    251mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    49mg
  • Vitamin E
    12mg
  • Copper
    2mcg
  • Magnesium
    357mg
  • Manganese
    4mg
  • Phosphorus
    1155mg
  • Selenium
    117mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp