Immerse yourself in a culinary journey with our exquisite Carrot and Red Lentil Soup, a heartwarming and delightful dish that tantalizes the taste buds. This vibrant soup is a symphony of flavors, combining the natural sweetness of carrots with the earthy goodness of red lentils. Its vibrant orange hue, reminiscent of a setting sun, is a visual delight that beckons you to indulge. The addition of aromatic spices, such as cumin and coriander, creates a captivating fragrance that fills the air, promising a tantalizing treat. Served with a dollop of creamy yogurt and a sprinkle of fresh cilantro, this soup is a feast for the senses, offering a comforting embrace on chilly days. With its wholesome ingredients and irresistible taste, the Carrot and Red Lentil Soup is a culinary gem that nourishes both body and soul.
**Additional Recipes:**
1. **Creamy Carrot Soup:** Dive into the velvety embrace of this classic carrot soup, where the natural sweetness of carrots is amplified by a touch of cream. Garnished with a sprinkle of fresh parsley, this soup is a testament to simplicity and elegance.
2. **Red Lentil Curry:** Experience the vibrant flavors of India with this aromatic red lentil curry. Red lentils simmer in a flavorful blend of spices, creating a hearty and comforting dish. Served with fluffy basmati rice, this curry is a delightful explosion of textures and tastes.
3. **Carrot and Ginger Soup:** Embark on a refreshing journey with this invigorating carrot and ginger soup. The spicy kick of ginger perfectly complements the natural sweetness of carrots, resulting in a delightful balance of flavors. Topped with a drizzle of olive oil and a sprinkle of chopped scallions, this soup is a revitalizing treat.
4. **Lentil and Vegetable Soup:** Indulge in the goodness of this wholesome lentil and vegetable soup, where an array of vegetables, such as carrots, celery, and spinach, come together in a flavorful broth. Packed with nutrients and brimming with earthy flavors, this soup is a nourishing and satisfying meal.
5. **Carrot and Sweet Potato Soup:** Discover the harmonious blend of carrots and sweet potatoes in this delectable soup. The natural sweetness of these vegetables is enhanced by a touch of cinnamon, creating a comforting and heartwarming dish. Served with a dollop of sour cream and a sprinkling of roasted pumpkin seeds, this soup is a delightful treat that pleases the palate.
RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP
I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.
Provided by Hag chef
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
- Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
- Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
- Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
- Taste to adjust any seasoning.
- Bring it back to a simmer.
- Serve with a dollop of sour cream, if desired.
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish.
RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP
Categories Soup/Stew Vegetable Quick & Easy Healthy Simmer
Yield 6 servings
Number Of Ingredients 16
Steps:
- peel and chop sweet potatoes, apple, and carrot into 1 inch pieces. Saute onion in olive oil in a large heavy bottom pot until translucent. Add chili,cumin,curry powder,ginger,and garlic and saute for 1 min more until fragrant. Add chopped vegetabless and saute for 5 mins over medium heat. Add lentils and broth, cover and simmer for 30 mins. Serve with yogurt and cilantro. Can be pureed.
RED LENTIL AND CARROT SOUP
Categories Soup/Stew Bean Herb Vegetable Valentine's Day Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Winter Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 14
Steps:
- In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
- Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
- Serve soup garnished with coriander sprigs.
CARROT AND RED LENTIL SOUP WITH PARSLEY CREAM
Easy, simple but comforting, and delicious, this soup is just right for either family or company. If you wish to skip the garnish, just top with croutons. Enjoy.
Provided by Anna P.
Categories Lentil
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
- Add stock and lentils; bring to boil.
- Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
- With immersion blender or in batches in blender, puree soup; return to simmer.
- Season with lemon juice and salt.
- Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
- Mix in sour cream and cayenne pepper.
- Ladle soup into bowls.
- Garnish with dollop of Parsley cream.
Nutrition Facts : Calories 452.9, Fat 16.5, SaturatedFat 4.8, Cholesterol 19.2, Sodium 732.1, Carbohydrate 55.1, Fiber 8.6, Sugar 11.3, Protein 23.3
CARROT, RED LENTIL AND ORANGE SOUP
Make and share this Carrot, Red Lentil and Orange Soup recipe from Food.com.
Provided by Sydney Mike
Categories Citrus
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
- Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
- Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
- Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
- Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
- To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!
Tips:
- For a smoother soup, blend half of the soup in a blender or with an immersion blender before returning it to the pot.
- If you don't have cumin seeds, you can use 1 teaspoon of ground cumin instead.
- To make the soup vegan, omit the yogurt and use vegetable broth instead of chicken broth.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
This carrot and red lentil soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover carrots and lentils. The soup is packed with flavor and nutrients, and it's sure to become a family favorite.
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