Carrot and Red Lentil Soup

Warm up with our nourishing Carrot and Red Lentil Soup! This hearty soup combines vibrant carrots and protein-packed red lentils, creating a deliciously creamy texture that’s both satisfying and wholesome. The sweet, earthy flavor of the carrots shines through, while the addition of fresh spinach adds a pop of color and essential nutrients.

Carrots are not only a delicious addition but also a powerhouse of health benefits. Rich in beta-carotene, they promote healthy vision, support immune function, and contribute to glowing skin. This comforting soup is perfect for a chilly day and is easy to prepare, making it an ideal choice for a quick lunch or dinner.

Enjoy a bowlful of goodness that warms the heart and fuels the body!

Carrot and Red Lentil Soup

Carrot and Red Lentil Soup

Yield: 4
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 4 cloves fresh garlic, minced
  • 4 cups peeled and sliced carrots
  • 1 cup dried red lentils
  • 1 tsp ground coriander
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1/8 tsp black pepper
  • 2 bay leaves
  • 5 cups vegetable or chicken stock
  • 1 (8 oz) full fat coconut milk (or other milk of choice)
  • 2 cups shredded spinach or greens of choice
  • juice of 1/2 lemon or lime
  • sea salt and pepper to taste

Instructions

  1. Heat the olive oil in a soup pot.
  2. Add the diced onion and sauté until soft, about 4 minutes.
  3. Add the garlic, carrots, red lentils, coriander, paprika, turmeric, bay leaves, and chicken stock.
  4. Bring to a boil, reduce the heat, and simmer the soup until everything is tender, about 20 - 25 minutes.
  5. If desired, puree some or all of the soup with a stick blender or in a regular blender. Be careful as the soup is hot so be sure to put a towel over the regular blender container and start on a slow speed. It is better to work in small batches.
  6. Return the soup to the soup pot if necessary, and add the coconut milk, shredded spinach, and lemon juice. Season to taste with salt and pepper and finish cooking for a few minutes until the spinach is tender.
carrot, red lentils
soup
Created using The Recipes Generator

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