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Carrot and Red Lentil Soup

What you need: 

3 tablespoons olive oil
3 medium to large carrots, chopped
1 onion, chopped
2 cloves garlic, chopped
fresh rosemary leaves or other fresh herb
3.5 oz split red lentils, rinsed
29 oz vegetable stock
sea salt and fresh black pepper
parsley to garnish

What you do: 

Heat oil in a saucepan and fry the carrots, onion, and garlic with the rosemary until lightly golden. Add the lentils and 25 oz of the vegetable stock and bring to the boil. Cover and simmer until the carrots are tender.
Blend contents of saucepan until smooth. I use a stick blender and leave the soup in the orignial pot, but if you transfer the soup to a blender leave it to cool a little before blending, and return to a clean saucepan.
Add the remaining stock, add salt and pepper to taste and re-heat gently before serving. Garnish with fresh parsley or other herbs.
I first found a variation of this recipe in a recipe book when I was lacto-vegetarian, but have changed so many things about it it's become my own, and I think my very different way is better (and vegan).
It's easy, tasty, creamy and filling, enjoy!

Preparation Time: 
40 mins
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Can anyone recommend an amount of fresh rosemary?

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This is an excellent soup! I made it with the red potato addition. Simple, quick and delicious! Thank you!!

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This was the perfect soup for another Portland rainy night. I added a fennel bulb and some of the green in addition to the recommended herbs.  I didn't puree it completely because I prefer soups with a little texture.  Thank you for the yummy recipe. 

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When your boyfriend stops every few mouthfuls to tell you he really loves the soup, you know you've found a five star recipe.

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WOW! Such a great soup! So easy to make too! I'd been wanting to cook my red lentils and this was the perfect recipe. The only things I did differently were I added more garlic and I added a white potato. I also left some of it unblended. Amazing recipe! Thanks!

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Amazing! I just made this for lunch and WOW was it good! Very light yet filling too! I had some red potatoes so I added those in as well--really lovely recipie!

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This is delicious! I think it's a little thin, so we added some cooked basmati rice to the end product. The flavor is wonderful -- we did use the rosemary as suggested. Mmm.

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I also added more garlic and used vegetable bullion instead of stock, as well as dried rosemary instead of fresh, but both times I've made this recipe it's turned out beatifully. All the omnis I served it to loved it!

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This recipe was awesome! I added some red pepper flakes for a little kick and doubled the garlic (I have a garlic problem). My roommate loved it and I had lunch leftovers for a couple days!

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