Carrot and Lentil Soup Recipe | By Request
Here’s the yummy lentil soup I made yesterday. It smells and tastes like the lentil soups I had on our trip. I doubled the recipe–and changed spice amounts as noted below. Add water or broth as needed to keep it from going mushy and stiff. I used a combination of broth and water. Haven’t frozen any yet, but intend to. I’m also thinking about multiple variations on the theme.
Carrot and Lentil Soup (from http://www.food.com/recipeprint.do?rid=143188)
About This Recipe: “wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.”
Ingredients (I doubled this basic recipe. See my italicized notes for exceptions and other notes.)
- 1/2 lb red lentils
- 2 pints chicken stock or 2 pints vegetable stock or 2 pints water
- 1/2 large onion, chopped
- 3 garlic cloves, chopped (4 garlic cloves)
- 1 1/2 teaspoons ground cumin (2 generous teaspoons)
- 1/2 teaspoon ground coriander (3/4 teaspoon)
- 1/2 teaspoon paprika (3/4 teaspoon)
- 1 bay leaf
- 3 medium carrots
- 1 small sweet red pepper
- 1 red onion, thinly sliced (optional)
- 2 tablespoons chopped fresh coriander (optional)
- 1 -2 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper (I used ground chipotle pepper instead–added early with other spices)
- In a large saucepan set over high heat, bring lentils and stock/water to a boil.
- Skim off froth.
- Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
- Dice carrots and red pepper. Stir into soup.
- Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook. (I cook mine longer–until everything is soft.)
- Stir in red onion, coriander, lemon juice and pepper.
- Remove bay leaf. Liquidise if required. (I did this–using an immersion blender.)
- Serve immediately or refrigerate, covered, up to 3 days or freeze.
Nutritional Information per Serving (415g)
Servings Per Recipe: 4 ~ Amount Per Serving: Calories 325.9, Calories from Fat 40 (12%)
Amount Per Serving toward Daily Value Total: Fat 4.5g, 6% ~ Saturated Fat 1.0g, 5% ~ Cholesterol 7.2mg, 2% ~ Sugars 7.8 g, 31% ~ *Sodium 377.2mg, 15% ~ Total Carbohydrate 51.8g, 17% ~ Dietary Fiber 8.4g, 33% ~ Protein 21.4g, 42%
*Sodium content depends on sodium in broth.
Thanks to http://www.food.com/recipeprint.do?rid=143188 for this super easy recipe!
© Elouise Renich Fraser, 21 September 2015