3 cups water. Stir and let cook for a few minutes. Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Carrot, Red Lentil, and Spinach Soup. This carrot and lentil soup is one of my all time favourites! It's a healthy recipe with warming spices that's easy to make in your Instant Pot, Crockpot, or on the stove top (instructions are included for all three! By Susie Burrell. They are a great source of protein for this vegan soup. 8 carrots, roughly chopped. Seriously, there’s a rye bread rising on the counter right now and I made the lentil falafel for dinner tonight. Vegan Carrot Ginger Soup with Red Lentils This Vegan Carrot Ginger Soup is packed with protein thanks to the addition of red lentils! Turns out the soup is healthier than pretty much anything I’d ever eaten before.. Health Benefits – Carrot and Red Lentil Soup. Let soup cool for a few minutes and then blend with an immersion blender or blend in batches in a blender or food processor. 1 onion, roughly chopped. Carrots: Chunky carrots work best of this recipe and 3 should do the job!! It’s amazing what you can do with just a few simple vegetable ingredients. MOROCCAN CARROT RED LENTIL SOUP. Bring soup to a boil and then reduce to a simmer and simmer for about 30 minutes, until the carrots and sweet potato are fork tender. Susie Burrell's carrot and red lentil soup. Image: Shape Me by Susie Burrell. Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup.
Coriander: Ground coriander adds a wonderful nutty flavor to this soup and I like to serve the soup with some coriander leaves for freshness. 2 cloves garlic, crushed. Lets talk soup. ). There are a handful of recipes that I’ve shared over the years that I make about once a week – red lentil falafel, potato lentil salad, raw chocolate, sourdough rye bread – my standards. This vibrant veggie soup can also be tweaked to be gluten free. Finally add in the red lentils and the water. Difficulty easy; Cooking time less than 60 minutes; Serves serves 4; Ingredients Method . 1-2 tablespoons cumin, to taste. Add a few cupboard spices and “hey presto” it’s transformed into a low cost, delicious, nutritious lunchtime staple I eat it all year long and this is one I keep on rotation. The soup (red lentils and carrots) contains a lot of fiber, which is great, because most people eat less than 50% of the daily recommended amount (1). Red lentils: Red lentils cook really quickly and there is no need to soak them unlike green lentils.