Add tomato paste and lentils. . Stir in grated carrot, bell pepper, and tomatoes. Stir in the lemon juice and serve. Cook for 10-15 minutes until the lentils and kale are tender and the potatoes are cooked through. Add garlic and ginger and saute for 1 minute. So, if you too have red lentils you don't want to contribute to the Thanksgiving food drive, this recipe is for you. Taste and add salt, if needed. Add all the other ingredients, stir and pour over 1 lt of the veggie stock. 1 large sweet potato, peeled and diced 3 cups diced carrots 1 cup red lentils 1/2 a yellow onion, diced 2 cloves garlic, minced 1 teaspoon ground ginger 2 teaspoons curry powder 1/4 teaspoon ground tumeric 1 teaspoon dried thyme 1 teaspoon salt 1/8 teaspoon pepper 5 - 6 cups of water, depending on how thick you want the soup to be olive oil Stir in onion and celery; cook until tender. Add garlic, turmeric and coriander and stir for a couple of minutes until your kitchen smells amazing. Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. Add the oil and heat over medium-low heat. Then my favorite thing to do is to squeeze the juice of half a lemon into the pot and give it a quick stir. Add the curry, cumin and red pepper, mix to combine and cook for 1 more minute. Simmer on low heat for 20 minutes, or until lentils are tender. Saute onions until translucent and starting to brown (about 3-4 minutes). Heat the olive oil in a large pot over medium heat. Heat 2 Tablespoons olive oil in a large pot over medium heat. Add the spices mint, cumin, red pepper, salt and, a bit turmeric (optional) for deeper color. Was a fantastic addition! Mix until onions are all evenly coated yellow. Then, add the garlic, tomato paste, oregano, thyme, cumin and black pepper. Cook 1-2 minutes, stirring, to prevent garlic from burning. It can be offered as a starter or a wholesome main dish. Im Julia. Love it, will definitely make again. Todays soup uses that soup as the base but adds in carrots along with a few additional ingredients. Whole grains and other cereal products contain these lacking amino acids in adequate amounts. Pour in vegetable stock, red lentils, carrots, and coconut milk. Once hot, add the onion, ginger and garlic. No need to change any ingredients in the recipe as posted, though I can never resist throwing in extra veggies! The Spruce. Serve piping hot. Stovetop: In large stock pot, heat water/olive oil over medium heat. Great soup! Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. Add some extra water or vegetable broth when reheating if the soup has gotten too thick. Set to high pressure for 10 minutes. Thanks! Heat oil over medium heat in a large stock pot. Stir in the salt, turmeric, ginger, stock, and lentils. Bring to a boil, reduce to a simmer, and cover. Put 3 tbsp of butter in a saucepan and melt it. Serve warm. Wife, mom to three growing boys, lover of food. Add the onions and leek and cook for about 5 minutes. Commentdocument.getElementById("comment").setAttribute( "id", "a927d045fffb60df05cd76af06f859e8" );document.getElementById("a262f0958c").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Heat olive oil in a large pot over medium heat. The acid from the lemon really brings out the flavor of the lentils, potatoes, and greens. While I like to use kale in Red Lentil Potato Soup, other greens can be substituted such as Swiss chard, collard greens, or even spinach. Carrot-lentil soup (for 4 people) 3 carrots. 1 yellow onion. Much love! Sounds yummy. 4. Partially cover with a lid and cook for 15 minutes, or until the lentils and potato are cooked through. While I often use brown or green lentils in dishes like Roasted Butternut Squash Spinach Salad and Lentil Meatloaf Muffins, quick cooking red lentils are the star of this warming Lentil Potato Soup. Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini. Increase heat and bring to a light boil. Your daily values may be higher or lower depending on your calorie needs. Add olive oil. My roots are from the Mediterranean and many of my recipes incorporate those flavors! So healthy, hearty, & yummy! Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, covered, or until the carrots are tender. Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup. Make sure your pot is large enough, so it does not boil over. Share a photo and tag us we can't wait to see what you've made! In a medium-sized pot, heat the oil over medium heat. Do you have directions for preparing in the Instant Pot too? Add broth and tamari. Sweet potatoes cook a little faster than regular potatoes, so be sure to test them with a fork to know when the soup is ready. Cook the onion until edges begin to turn brown. Stir and saut 3-4 more minutes. 1 cup (200g) red lentils 1/2 large lemon (lemon zest and juice) 1/4 cup (2 oz) chopped fresh parsley or cilantro Instructions PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Add the can of coconut milk and blend with an immersion blender (affiliate link) or blender. Omg I tried this and it was easy and lovely . Add the lentils to a pot with water or broth. Increase the heat to high, cover the pot, and bring the soup to a rolling boil. Lets talk soup. Instructions. Add water, adding more if needed to cover all ingredients. I like to use gold potatoes, but you can also make this soup with Russet, red, white, or even sweet potatoes. Add the carrots and potatoes and saut for an additional 2 minutes. Excerpts and links may be used, provided that full and clear credit is given to Veggies Save The Day with appropriate and specific direction to the original content. Stir for briefly, until fragrant. All rights reserved, Life Quotes on happiness, love and success. It's hearty and high in protein and fiber making it a healthy one-pot meal. Then add the diced potatoes and continue to stir for a further 3 - 4 minutes. Those that know me well, know how much I love soup. In a large Dutch oven, heat some olive oil (about 2 tablespoons). I highly recommend to try it soon:). These protein-rich pulses (legumes) also contain a ton of fiber - 1 cup provides three quarters of your daily recommendation. Add lentils, give the soup a stir, then turn the heat to . Case in point: this simple lentil soup, which is fragrant with spices and just-spicy-enough, thanks to fresh ginger. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week. Add the onion and let cook for 2 minutes. Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! I made up this lentil potato soup recipe one chilly weeknight to stave off a cold. As an Amazon Associate I earn from qualifying purchases. When it comes to ease of cooking then red lentils are my absolute favorite legumes. Add the sweet potatoes and carrots and stir. In a deep pot, heat the olive oil and sweat the onion, carrot and potato together for 5 minutes on until the onion is translucent. They cook in minutes right alongside the vegetables in this recipe, so there's no need to cook them before adding them to the soup. Add onion and ginger and cook for 2-3 minutes. Makes four servings. need to know if this delicious looking soup can be frozen? Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. How To Make Turkish Lentil Soup: Chop 1 onion, potato and, carrots roughly. Roast for about 15 minutes, then add the cauliflower (with a drizzle of olive oil) to the tray as well, and return to the oven for another 30 minutes, or until all of the . Reduce heat to medium and add the garlic, ginger, sweet potato, and carrot, letting cook for another 2 minute. Yes, this soup can be easily frozen. 1 c Red Lentils 3 - 4 c Baby Spinach or Baby Kale 2 T Lime Juice Salt and Pepper Get Ingredients Powered by Instructions Saute the Vegetables In a large heavy pot (5-qt or larger), over Medium heat, heat the olive oil. Add the vegetable stock and stir well. This soup freezes very well if you have leftovers. Saute carrots and onion for 5 minutes. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Red lentils need no pre-soaking. Add lentils and water, bring to a boil then reduce to a simmer. 2 dl . Although red lentils are not as nutritious as unpeeled lentils, they are good sources of fiber and protein. Red pepper flakes and lime juice, to taste Instructions Add the onion and oil to a large saucepan over high heat and saute for 2 minutes until fragrant. Saute for 5 minutes or until the onion starts turning slightly brown. When hot, add the onion and celery. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. I eat it all year long and this is one I keep on rotation. Some garnishes I love in this lentil soup is feta cheese, 2 cups chopped carrots or about 4 medium carrots, peeled and chopped, 2 cups red lentils, rinsed until water runs clear. The following simple, vegan red lentil soup recipe is one I cook at least two times per month. Pour 4 cups of water on top. In short, they are super flexible for many nutrient-dense recipes. Enjoy! Add in the remaining ingredients. Bring to a boil, then simmer on low heat covered with a lid for 15 minutes. A lot of times when I eat this soup it stands great on its own. Step 2 Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. 1 cup red lentils rinsed lemon juiced salt and pepper to taste Instructions Heat the olive oil in a medium saucepan on medium heat. Read More, 2020 LeanJumpstart. This soup is delicious. *, I help busy women to create good habits through simple plant-inspired recipes and actionable advice. In a heavy-bottom pot, heat the olive oil over medium-high heat and fry the onions for a couple of minutes until they soften a bit. I'm so glad you enjoyed it, LisaRose! Cook for 20 minutes, or until the vegetables are tender. Enjoy! I don't read/follow directions so there was a pot change to the appropriate "large pot" like it clearly states, the only organic potatoes at the store came in a bag and turned out to be old, and I have issues with getting the right temp, especially when it comes to maintaining a simmer - I spent the whole 10-15 minute cooking time trying to get it back up to simmer. I added more carrots and a little ginger too, and blended about half of it. Notify me of followup comments via e-mail. Add more broth/water if desired. Add the onions, carrots and celery and cook them gently for 5 minutes, stirring frequently. Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Chard is a great choice. Reduce heat and simmer for 30 minutes or until the vegetables are very soft. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes. Thanks for another winner, Amy. Taste the soup and add more salt and pepper if needed. This soup freezes really well. Cook: Cover and cook for 20 or until the lentils are soft, stirring occasionally. Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. Pour in soup stock, scraping the bottom of the pot. Add vegetable broth and lentils. I was surprised at how delicious the soup was! As they are already peeled, these legumes no longer need to be soaked and cook quickly. Turn the heat to high to bring it to a boil, then reduce the heat to a simmer. 3. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Add red lentils, vegetable stock, lemon zest and spices. Add in the carrots and lentils. I've been looking for a classic minimal ingredient lentil potato soup and kept striking out. Add the lentils and the broth (or water). Over medium high heat, melt the butter in the casserole. That way you can help maximize the absorption of carotenoid nutrients in carrots. Saut the onions until translucent, about 3 minutes. If you eat a whole grain food with your lentil dish, you can balance this deficit. Add the vegetable broth, potato cubes, red lentils, pepper, cilantro, and salt and let it come to a boil. With their floury consistency, they are not only a perfect ingredient for creamy soups but also for stews, purees, salads, dals, homemade spreads and, red lentil pasta recipes. Steps to Make It. Bring to boil and cook uncovered for 10 minutes. If you like creamy soups with a lot of flavor, this Moroccan Carrot Red Lentil Soup is the soup for you. Once heated, add the onions and garlic and allow to sweat for about 2 minutes. When I go to a restaurant, I almost always start my meal with a warm cup of soup. Put the olive oil and onions in a large, wide saucepan. Cover the pan, lower the heat, and simmer for an additional 15 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper. It makes a quick and easy lunch on those busy days. Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup. 1 tablespoon of olive oil. Great Tip: Serve it with some whole grain bread for the best possible bioavailability. Looks so warm and delicious! Be sure to keep in mind that collards will take longer to cook while spinach will take only a minute or two and should be added in at the very end. Add in the garlic, ginger and curry powder. Increase heat and bring to a boil. Season well with salt and pepper and add all the spices too. When hot, add the onions. Or you can pair a nice salad, some crusty bread or naan and a side dish and call it a night. Stir well, bring to the boil and turn down to simmer gently for 20 -25 minutes until all the mixture is completely softened. I'm Julia. Really tasty and nice and hearty. Stir in vinegar or lemon juice before serving. In spite of all the nonsense, it turned out delicious and was best on day three when I finished it. Add 3-4 olive oil to the big deep pan or pressure cooker, add the veggies and begin to stir. Add the carrots and potatoes, stirring to coat well with spices. 2 Tbsp extra-virgin olive oil 1 cup diced onion 1 Tbsp minced garlic 1 Tbsp minced ginger 2 lbs chopped carrots 1 medium potato, peeled and chopped 6 cups low-sodium chicken or vegetable broth kosher salt ground pepper If you wish an oil-free soup for a whole food plant based diet (WFPB) make sure to add at least some coconut milk to the soup. Stir and saut 1 minute. This will be on low heat. Then add all the spices from cumin to salt and pepper and stir continuously for 30 seconds. Reduce the heat to low, cover the pot and let simmer until the lentil is fully cooked, around 40 - 45 minutes. Im a widow living alone and love to make soup then freeze in single servings. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy. 1 teaspoon black pepper 6 tablespoons olive oil 3 tablespoons apple cider vinegar cup chopped fresh flat-leaf parsley Directions Step 1 Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. When hot, add the onion and saut until golden, about 5 minutes. Add some extra water or vegetable broth when reheating if the soup has gotten too thick. One of my favorite things about this soup is that you can freeze half for later. Just made this and it's so yummy and cozy! Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft. Stir in the chilli powder, coriander powder, cumin powder and salt. Taste and add salt and pepper as needed. Serving Size: 1 cup (250 mL) Saut for 4-5 minutes, until the onion softens. My roots are from the Mediterranean and many of my recipes incorporate those flavors! Stir in cilantro and fil powder. Then once those vegetables are soft, in goes the vegetable broth and peeled and diced potatoes. Add carrots, celery and onions, saute for 5 minutes. Lets have some fun. You can use chicken broth instead of vegetable broth. This lentil dish IS super yummy. Wash the red lentils in a wire mesh strainer and rinse them well and set aside. Sweet potato should be slightly tender when pierced with a fork or knife. I add some vinegar or lemon juice at the end of the cooking process. Instructions. Heat the pot and add the butter or butter alternative. Remove from the heat. Add the chopped garlic, saut for a minute and then add in the carrots and the spices and cook for a couple of minutes. Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. I made this soup earlier in the week & my Husband & I LOVED it! Remove from pot. She has 10 years of experience developing recipes. Like a lot of soups, this one starts off with sauteed onion, garlic, carrots, and celery. Or simply omit the kale without adding a substitute. I hope you enjoy it! [] 21. Top with cilantro. Thank you, Louise! The fil powder makes it nice and thick, but it may be left out. Moroccan Carrot Red Lentil Soup is one of my favorite soups of all time and remains one of the most popular recipes on my site. They are also easy to digest, which is particularly beneficial for people with a weak digestive system. Cook for 5 minutes or until tomato begins to break down. The measurements are not precise so use the recipe below then taste and adjust the seasonings to suit. Add potatoes, carrots, mushrooms, and dried thyme & parsley. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Add the tomato sauce, salt, pepper, thyme, oregano, cumin, lentils and stock. Finely chop the onion and leek and set aside, then chop the carrot, potato, and neep into small cubes, size dependent on how chunky you'd like the soup. The carrots compliment the tomatoes and lentils nicely, bringing a sweet flavor to the soup. Can you make this in the instant pot or slow cooker? ** Nutrient information is not available for all ingredients. You can read more about the most common types of lentils (red, green, brown, yellow, and black) and how to use them in this article from Cooking Light. I was just looking for a lentil soup recipe this morning. Red Lentil Potato Soup is hearty and filling. Instructions. Melt butter in a large saucepan over medium heat. If your blender does not hold all the soup do this in batches. Nutrition and Variations by Jessica Gavin, Slow Cooker Taco Lentil Soup by Ambitious Kitchen, Beef and Lentil Stew by A Spicy Perspective. Add a few tablespoons of vegetable broth when the bottom starts to brown. Add Kale and Coconut Milk: Add the chopped kale and coconut milk. Moroccan Carrot Red Lentil Soup []. The key to building concentrated vegetable flavor is giving the carrots and shallots enough time to release water before adding the cumin, turmeric, and ginger. Try as I might I just couldn't ruin the soup. *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. And if you're looking for more easy soups and stews, check out the recipes for Vegetable Soup, Spanish Chickpea Stew, and Greek Lentil Soup. * Percent Daily Values are based on a 2,000 calorie diet. Lentil is the best, and this is so highly seasoned. Crushed red pepper Instructions Heat 2 Tablespoons olive oil in a large pot over medium heat. Add the carrots and saut until carrots are tender, about 10 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Amy! Consuming them together with grains results in a favorable combination of amino acids, which provides your body with powerful nutrition. Add the red lentils, vegetable broth, and rest of the spices & seasoning and bring to a boil, stirring everything until incorporated. Add potatoes. Saute until transluscent, about 5 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Gather the ingredients. Copyright 2022 Veggies Save The Day | Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Love all the fresh flavors! In a large saucepan over a medium heat, heat up the coconut oil and add the garlic, onion and ginger. Meanwhile, mince garlic and dice potato. Last year I shared a slightly different recipe for Moroccan Red Lentil Soup. It is one of those soups that keeps you coming back because of the rich, warm spices and the healthy ingredients. Add the garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Pour in the vegetable stock, then add the chopped sweet potato, carrots and lentils. Let simmer for about 30 minutes. Mix with a large spoon, cover, and bring to a boil. fresh ginger, peeled and grated (2 teaspoons), well-shaken and stirred unsweetened coconut milk (from a 13.5-ounce can), 20 Simple, Healthy Soup Recipes for Every Season, 30 Healthy Super Bowl Recipes That Score Big, 14 Recipes From the February 2021 Issue of Real Simple, 23 Delicious Squash Recipes You Can Cook in Any Season, 31 Easy Slow Cooker Recipes for When You're Craving Comfort Food, 35 Satisfying Vegetarian Recipes That Are Incredibly Easy to Make, 12 Crowd-Pleasing Slow Cooker Chicken Recipes, 22 Soothing Soup Recipes That Are Incredibly Easy to Make, 22 Vegan Soup Recipes Using Your Favorite Seasonal Vegetables. 3. Great soups don't have to be complicated to be deeply delicious and satisfyingly hearty. Heat the olive oil in a large pot or dutch oven over medium heat. Add 2 tbsp of vegetable oil, heat it for 1 minute, then add the onions, carrots and garlic. Such an easy, but hearty soup recipe! Required fields are marked *, I have read and accepted the Privacy Policy *. Season with salt and pepper to taste. Hit the "Saute" button on your Instant Pot. Add the carrots and celery and fry everything for 5-6 minutes. Remove from the heat and transfer to a blender. Cover and bring to a boil. Heat up olive oil in a large saucepan or stockpot over medium-high heat. Bring it all to a boil and then lower the heat to medium and simmer the soup for approximately 15 to 20 minutes or until carrots and lentils are tender. Heat the oil in a large pan and fry the roughly chopped onion over a medium heat for about 10 minutes. Meanwhile make the topping. Next add the carrots and celery and saute for about 2 minutes more until softened. Roughly chop the carrot, onion, potato and add them to the lentils along with the turmeric and salt. The vegetables should be submerged enough in the water to allow them to boil. Just delicious! thank you. Ingredients: cup butter or olive oil 2 large sweet potatoes, peeled and chopped 3 carrots, peeled and chopped 1 apple, peeled, cored and chopped 1 onion, chopped cup red lentils teaspoon minced fresh ginger Add the vegetable stock, lentils, ground turmeric and mild chilli powder. Add the vegetable broth and potatoes to the pot. Add salt, pepper, thyme and oregano. Add the fried onions. Not tried yet. Reduce heat to low and let simmer for 2 hours. water, diced red onion, harissa (sauce), dry lentils, ground coriander and 12 more Lentil Soup with Potatoes and Carrots Eat Smarter peppers, mustard, onion, salt, white vinegar, vegetable broth and 9 more By using this form you agree with the storage and handling of your data by this website. Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach with the lid on. Stir in onion and celery; cook until tender. Categories Mediterranean, Soups, Vegetarian. Stir in coconut milk, 1 cup water, salt, and pepper. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. tomato paste Before serving the soup, I taste it and add salt and pepper, as necessary. Thank you for sharing , Your email address will not be published. 1 tsp whole peeled tomatoes. Stir in ginger, turmeric, and toasted cumin. Hi Michelle, you can use any green you like such as spinach or chard. Add carrots, cumin, paprika, oregano, lentil, and salt and pepper to taste. Cover and cook until the potatoes are soft, stirring occasionally, which should take about 20 25 minutes. Nutritional information is an estimation only. Add the carrots and saut until carrots are tender, about 10 minutes. Preheat oven to 180C and line a large baking tray with baking paper. 2. These traditional ingredients have a mild taste of their own. It's easy to make this vegan soup with basic ingredients in about 45 minutes. Bring to a boil and then reduce to a simmer. Stir in the red lentils and kale. Instructions. Stir occasionally. Add the chicken stock, Worcestershire sauce, potatoes, and 1 teaspoon of salt, bring to a . Add the lemon juice and remove from heat. Add the garlic, rosemary, and rinsed lentils to the pot and stir. Cook for another 20 or so minutes until the potato is done (test with a knife) . In a large pot, saut the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped. Stir to combine. Place the washed lentils into a large saucepan or stockpot and cover with the stock. I like to make this soup on the stove because it cooks so quickly. You can also subscribe without commenting. Add minced garlic, dried thyme plus a healthy pinch of kosher salt. Now add tomato puree and stir well. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds. Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes. 2 tablespoons of red Thai curry paste. Cook for 10-15 minutes until the lentils and kale are tender and the potatoes are cooked through. Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. Add 5 cups broth, tomatoes with juice, and lentils (rinsed and drained). Used red chard because Im not a kale person. On the web, youll find many recipes for making fiber-rich and filling soups based on legumes. Saute about 3 minutes, then add the carrots, continuing to saute 3-4 more minutes. Turn the heat up to medium and add the sweet potato, carrots, parsnips and peppers and fry for a further 3 minutes, stirring frequently. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Enjoy! Cook for 1 minute while stirring almost constantly. potatoes, lentils, water, chopped parsley, garlic cloves, salt and 8 more Curried Lentil Soup Tinned Tomatoes carrot, salt, garam masala, ground turmeric, vegetable stock and 9 more Best Lentil Soup Cafe Delites celery, garlic, large carrot, vegetable stock powder, low sodium chicken stock and 11 more Vegie Lentil Soup Live Lighter After the potatoes have simmered about 5 minutes, the red lentils and kale are added to the soup. Take off heat and set aside. You just need some potatoes, a carrot, an onion, vegetable broth and of course red lentils. Gently fry the onions with the lid on over a low heat for 5 minutes, until softened but not brown. Heat oil in pot. Saut the onion and garlic until soft, about 2 minutes then add the spices and continue to saut about 4 minutes. 4. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Rinse the lentils with cold water until the wayer runs clear, and add them to the onion together with the carrot, sweet potatoes and vegetable stock. Heat the olive oil in a large pot on medium-high heat. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y.She is a member of Les Dames d'Escoffier Birmingham chapter. Made it, loved it! Add the onions and turmeric. Directions. Add the hot soup to a blender (I used my Vitamix) and puree until completely smooth. She also loves fostering puppies for a local animal rescue group. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Heat the oil in a large sauce pan or large skillet. So glad you liked it! This Lebanese red split lentil soup recipe is done in half an hour - perfect for when you're feeling a bit run down. As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. Saute the onion until soft and slightly translucent. Hey Moira, extra-virgin olive oil, divided; 2 Tbsp. Cover and reduce heat to a simmer. Sweet Potato, Carrot, Apple, and Red Lentil Soup, 13 Satisfying Sweet Potato Soups You Can't Help but Fall in Love With. Privacy Policy to learn how I handle your data. Add the lentils, vegetable broth, and tomatoes to the pot. This soup is also great served with crumbled feta cheese instead of yogurt as garnish. Saute onion for 5 minutes. 5 to 6 large carrots, peeled and chunked (about 4 cups) 1 cup red lentils 8 cups vegetable or chicken stock 1 tablespoon Harissa paste (I use Cava brand - a fresh paste available at most Mid-Atlantic Whole Foods) 2 teaspoons Ras el Hanout 1 teaspoon salt 1/2 teaspoon pepper Nigella seeds (or black caraway) for garnish Greek yogurt for garnish And so EASY! Pour in vegetable broth; mix in lentils. Saute the onion, garlic, ginger, jalepeno (if using), and the spices. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender. Ingredients. Thanks for the great recipes! The Spruce. How To Make Lentil Soup. Yes, it is in deed cozy & comforting. 1/4 cup red lentils 1 teaspoon white pepper 1 teaspoon dried thyme 1/2 teaspoon cumin 1/8 teaspoon cayenne pepper 5 cups low-sodium vegetable broth preferably homemade 2 tablespoons lemon juice 4 ounces Maitake mushrooms chopped* 1 tablespoon butter or for vegan, olive oil 2 scallions thinly sliced crosswise Instructions Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender. Bring the pot to a boil, cover, and then reduce to a simmer. In a large pot, saut onion, garlic, carrot, celery, potato and spices in a splash of water or oil for a few minutes, stirring constantly. Add garlic and red curry paste and cook 2-3 minutes until garlic becomes fragrant. Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Rinse red lentils off in the water in a fine-mesh strainer or colander. STIR in the coconut milk, then remove from the heat and puree right in the pot with a hand-held immersion blender (or carefully, in batches, in a regular blender). Read More, Copyright 2022 A Cedar Spoon | Wisteria on Trellis Framework by Mediavine. (about 15 - 20 minutes) Add the lentils and carrots to a food processor or blender and puree in 2 to 3 batches. Add Lentils, Broth, and Potatoes: Add the lentils, vegetable broth, potatoes, and salt to the pot. Cook for 2 minutes. 500 grams potatoes cut into 2cm pieces 250 grams carrots cut into 1 cm slices 4 cloves garlic minced 1 tablespoon rosemary leaves finely chopped* 1 teaspoon sea salt to taste 1 teaspoon pepper teaspoon paprika teaspoon cayenne pepper 1 tablespoon apple cider vinegar 750 ml vegetable stock 150 grams brown lentils soaked if possible** If you like lentils you should also check out some other recipes like this Lebanese Lentil Soup, Red Lentil Curry, Mediterranean Lentil Salad or thisSlow Cooker Lentil Soup. Toast cumin seeds in a large pot over medium-high, stirring often, until fragrant, about 1 minute. Instructions. Taste and add sea salt, if desired. Heat a medium pot over medium heat and warm the oil. Heat, stirring occasionally for 15 to 20 minutes until lentils, potatoes and carrots are cooked through. Add vegetable broth, tomato paste and diced tomatoes. It is best if you blend it by small batches. Continue cooking to desired thickness, about 5 minutes. This soup can be refrigerated for up to 3 days or frozen for up to 6 months. Add the broth and 2 cups of water and bring to a boil, then reduce the heat to simmer. This is a family favourite and never disappoints. Bring to a boil and then turn down the heat and simmer for about 20 minutes until the carrots and lentils are soft. (Or use an immersion blender directly in pot.) Chop cauliflower and sweet potato into chunks. Add the remaining broth, and all the rest of the ingredients. Cook for 15 minutes or until tender. 1 large rosamunda potato. Add the carrots and potatoes and saute for 5 minutes or until slightly browned. This flavorful soup is ready in under 30 minutes, budget-friendly and most of the ingredients are staples that I have in my pantry anyway. Add diced onion and carrots and cook 3-4 minutes until onions are translucent and starting to caramelize. My favorite flavors! Add carrot, tomato puree, 4 cups of water and cup of lentils. Skim off the starch and cook until the lentils are soft. 1 l of vegetable stock from the fondue. 3 cloves of garlic. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is seriously my fave soup! This wholesome meal is hard to resist and so nourishing. This helps to intensify the delicate taste of the red lentils. Stir in broth and lentils; bring to a boil. Mix in potatoes, carrot, and garlic. Add carrots and shallots; cook, stirring often, until shallots are very tender, about 6 minutes. I hope youve enjoyed a fabulous and filling dinner, Alisa. Mix in potatoes, carrot, and garlic. Note: You can withdraw from your consent anytime, just send me a message to gabi @leanjumpstart.com. Add the curry powder and chili powder and heat for just 1 minute. Next comes the lentils and chicken broth. Bring to a boil, reduce heat, and stir in kale. Measure, sort and rinse lentils until the water runs clear. Cook for 3-4 minutes until the raw aroma vanishes. For the Instant Pot use this recipe: https://www.acedarspoon.com/instant-pot-lentil-soup/ for the slow cooker use this as far as the cooking time https://www.acedarspoon.com/slow-cooker-lentil-soup/ but the ingredients would be from the original recipe. Add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, and sea salt, and stir. Stir and saut 1 minute. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Cook, covered, for 10 minutes. I cant wait to try this recipe for dinner tonight. Here are some other ideas: What are lentils? Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Keywords: red lentil soup, quick legume soup, low fat lentil soup. 2 medium potato in small cubes ( 200 g / 7 ounces) 4 cups vegetable broth (low sodium) 1 cup dry red lentils ( 250 g / 8.1 ounces) 1/4 tsp dried cilantro salt and pepper to taste 2 tbsp vinegar or lemon juice Instructions In a large pot, saut the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Place sweet potato on tray and drizzle with olive oil. For some variation, you could replace regular potatoes with sweet potatoes and season with cayenne pepper. So true, thank you Jocelyn. Add washed red lentils, garlic half tbsp flour and continue to stir for about 2 . Wash the red Lentils at least three times using a sieve or mesh strainer. Add the vegetable broth, diced tomatoes and lentils and stir to combine. It is one of my favorites. Coconut milk adds both creaminess and silky body, resulting in a jewel-toned soup that tastes as wonderful as it looks. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Thank you Michelle. My family really enjoyed it. Taste and add salt and pepper as needed. sweet paprika; 2 medium yellow onions, coarsely chopped (2 cups) 1 Tbsp. An Asian touch you get when you add some coconut milk and season your dish with curry powder. They all go well with the flavors and ingredients in this recipe. SERVE hot, garnished with fresh cilantro. I want to dig right in, Thank you Rebecca. Anna's recipes have been showcased on the covers of magazines such asFood & WineandSouthern Living. Perfect for a winter day. 1 cups dry red lentils 2 cups water 1 cup roughly chopped kale cup chopped fresh cilantro 1 teaspoon file powder Directions Melt butter in a large saucepan over medium heat. Add the Potatoes to casserole and cook for about 4 to 6 minutes. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Add the potatoes, carrots, red lentils, salt and black pepper to the . cup plus 2 Tbsp. Notes Leftover soup can be refrigerated for up to 3 days or frozen for up to 6 months. Blend carrot mixture in a blender, in batches if necessary, taking care when blending hot liquids. Add the Carrot and continue to cook the carrots with the potatoes or an additional 6 minutes; stirring occasionally. Stir to combine. 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