• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • The Big Book of Vegan Cooking
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Spicy Lentil and Carrot Soup

November 30, 2011 By Dianne Leave a Comment

  • Share
  • Tweet

Spicy Lentil and Carrot Soup >> Dianne's Vegan KitchenThis Spicy Lentil and Carrot Soup is my go-to meal for warming me up on cold winter days!

I’ve never been too much of a soup person.  I have friends who get really excited at the prospect of having soup for lunch, and I’ve never understood their enthusiasm. Maybe it’s because when I was growing up, soup meant opening a can of flavored water with bits of vegetables and beans floating around it in. It never tasted very good and it never filled me up. All that has changed with this spicy lentil and carrot soup. It’s filling and extremely flavorful, and when I know that I have it waiting for me for lunch, I count down the minutes until it’s time to eat. Have I become a soup person after all?

Spicy Lentil and Carrot Soup >> Dianne's Vegan Kitchen

Spicy Lentil and Carrot Soup >> Dianne's Vegan Kitchen
Print

Spicy Lentil and Carrot Soup

Yields 6 servings
Author Dianne Wenz

Ingredients

  • 1 cup red lentils
  • 5 cups vegetable broth
  • 1 pound carrots sliced
  • 1/2 red onion chopped
  • 14.5 oz can diced tomatoes
  • 2 garlic cloves chopped
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon minced red chili flakes
  • 1/2 teaspoon ground tumeric
  • 1 tablespoon lemon juice
  • Sea salt to taste

Instructions

  1. Place the lentils in a strainer and rinse well under cold water. Drain and place in a large pot together with the vegetable stock, carrots, onions, tomatoes and garlic. Bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes until the vegetables and lentils are tender
  2. Heat the oil in a small pan. Add the cumin, coriander, chili and tumeric and fry over low heat for 1 or 2 minutes. Remove from heat and stir in the lemon juice. Season with salt to taste.
  3. Process the soup in batches, until smooth, in a blender or food processor. Or keep the soup in the pot and process with an immersion blender. Return soup to the pot and add the spice mixture. Simmer over low heat for 10 minutes.
  4. Garnish with greens or roasted pumpkin seeds and enjoy!

Spicy Lentil and Carrot Soup >> Dianne's Vegan Kitchen

 

 

 

Filed Under: Vegan Recipes, Vegan Soup and Stew Recipes Tagged With: carrots, dahl, food, gluten free, lentils, plant-based, soup, Vegan, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Mango Tempeh Curry
Next Post: Slow Cooker Curry with Tofu and Veggies »

Reader Interactions

   

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Now Available!

The Big Book of Vegan Cooking

Eating Vegan

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.