Carrot and Red Lentil Soup
Pretty red lentils are the stars of this carrot and red lentil soup that is brothy and soothing and always vegetarian. This simple, comforting soup will warm up the chilliest evening with a punch of turmeric and cumin plus garlic and onion for extra savory flavor.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 2 cloves garlic , finely chopped
- 3 carrots , peeled and diced
- 1 ½ cups red lentils
- 8 cups water
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt , plus more to taste
- Parsley , chopped, to garnish
- Juice of half a lemon , to garnish
Instructions
- In a large soup pot, heat the oil over medium heat and add the onions. Cook for about 5 minutes, then add the garlic, carrots, turmeric, cumin and salt and continue cooking for a few minutes more.
- Stir in the lentils, add the water, bring to a boil, then lower to a simmer and cook, partially covered, for 35 minutes. Stir several times during cooking to prevent lentils from sticking to base of pan.
Nutrition
Calories: 152kcalCarbohydrates: 24gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 176mgPotassium: 429mgFiber: 11gSugar: 2gVitamin A: 3838IUVitamin C: 4mgCalcium: 41mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!