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Red Lentil, Carrot & Cumin Soup


600 grams (~21 ounces) carrots, shredded
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, diced
1 inch fresh ginger, grated
1½ tsp ground cumin
½ tsp ground coriander
¼ tsp red pepper flakes (leave out if you don’t like spicy food!)
125 grams (~4.4 ounces) red lentils
1 liter vegetable stock
Plain Greek yogurt, for serving
Fresh coriander, chopped, for garnish


First, grate the carrots using either a box grater or the grating attachment on a food processor. Reserve.

In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onions, garlic and ginger and sauté for about 5 minutes or until softened.

Add spices (cumin, coriander and red pepper flakes) and cook for another 2 minutes until fragrant.
Add carrots, lentils and stock and bring to a boil.

Simmer for 20 minutes until lentils are cooked through.

Next, use an immersion blender to purée a portion of the soup. You can purée all of it if you prefer your soup totally creamy, but I like it a little chunky, so I only blended about half of it.

Serve warm in bowls. Enjoy!

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