Delicious Spiced Carrot Lentil Soup
This delicious soup is thick and rich and and creamy. The carrots, tomatoes and lentils complement each other well and the cilantro and chili flakes give it just the right kicked up flavor.
Ingredients
- 3/4 cup split red lentils
- 1 quart vegetable stock hot, divided
- 2 tablespoons Olive oil
- 1 Pinch Chili flakes
- 1 lb. Carrots washed well and coarsely sliced
- 1 medium onion rough chopped
- 2 tomatoes diced
- 1/2 cup milk
- 4-5 branches cilantro chopped, to taste
To Serve:
- Greek yogurt to taste
- sour cream to taste
- Crusty bread
- Naan warm
- Cilantro to garnish
Instructions
- In a medium bowl, add just enough warm vegetable stock to cover lentils to begin to soften.
- Heat stock pot over medium heat. Add chili flakes and let cook for 1 minute to release their oil.
- Add olive oil, onion and carrots. Sauté for 4-5 minutes until vegetables begin to soften.
- Add tomatoes, lentils, and remaining stock. Simmer 10-12 minutes or until carrots are tender.
- Add milk and bring just to a boil. Reduce heat and simmer 10 minutes until lentils and vegetables are fully cooked.
- Add cilantro.
- For a smooth texture blend with an immersion blender.
- Adjust seasonings and finish with yogurt or sour cream, garnish with cilantro and enjoy with warm bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Organic carrots are recommended in this recipe. Wash carrots well and leave the skin on to maintain nutrients that would otherwise be lost.
Nutrition
Calories: 273kcal (14%)Carbohydrates: 38g (13%)Protein: 11g (22%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 4mg (1%)Sodium: 1042mg (45%)Potassium: 883mg (25%)Fiber: 14g (58%)Sugar: 11g (12%)Vitamin A: 20098IU (402%)Vitamin C: 17mg (21%)Calcium: 101mg (10%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
