Ingredients
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 medium-sized carrots, peeled and chopped
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon olive oil (or butter)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional, for heat)
– 4 cups vegetable or chicken broth
– 1 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh lemon juice (optional, for a tangy finish)
– Fresh cilantro or parsley, chopped (for garnish)
Instructions
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 medium-sized carrots, peeled and chopped
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon olive oil (or butter)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional, for heat)
– 4 cups vegetable or chicken broth
– 1 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh lemon juice (optional, for a tangy finish)
– Fresh cilantro or parsley, chopped (for garnish)
Notes
– Red lentils cook quickly compared to other types of lentils, making this soup perfect for a quick meal. Be careful not to overcook the lentils as they can become too mushy.
– For a more rustic texture, you can skip blending the soup entirely or blend only half of it, leaving some chunks of carrots and lentils for bite.
– If the soup is too thick after blending, feel free to add more broth or water to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250-300
- Sodium: 600mg
- Protein: 10g