Carrot and Red Lentil Soup
It’s a chilly evening, and you are craving a super quick, easy-to-make dish that will satisfy your hunger, nourish you and, most importantly, be delicious. I give you one of my favourite soups to make and eat. It’s high in fibre, satisfying, delicious and super-quick to prepare. Plus it’s vegetarian!
Equipment
- A medium-sized pot
- A sharp knife
- Serving bowls
Ingredients
- ¼ cup olive oil
- ½ large onion chopped
- 2 cloves of garlic finely chopped
- 1 stick celery chopped
- 1 teaspoon fresh ginger grated
- 2 carrots chopped
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon turmeric powder
- 1 tablespoon soy sauce
- 1 teaspoon salt
- Fresh ground pepper to taste
- 1 litre carrot juice or water
- ½ cup red lentils thoroughly washed and drained of access water
- Optional your favourite chopped herbs
Instructions
- In a pot, heat olive oil. Add the onion and saute until the onion turns translucent. Add garlic, celery, ginger and carrots. Cook until softens.
- Add the rest of the ingredients and cook for about 15 minutes until lentils are soft.
- If the soup is too thick, add some more carrot juice or water.
- Adjust spices to taste.
- To serve, place the desired amount in a serving bowl and garnish with your favourite herbs, such as cilantro, basil, parsley, dill or mint.
Notes
For a spicier version, while mixing in the spices add some chilli flakes or a bit of chilli pepper powder.
The quantities here are for about 4 servings. You can double all ingredients to have more as this soup is great the next day too.
The quantities here are for about 4 servings. You can double all ingredients to have more as this soup is great the next day too.
