Red Lentil and Carrot Soup
Lentil and Carrot Soup is spiced to perfection. This Indian-inspired soup is made with red lentils, carrots, ginger, garlic, and warming spices.
Ingredients
- 1 cup red lentils
- 5 cups vegetable stock
- 16 ounces carrots chopped
- ½ red onion chopped (about ½ cup)
- 1 14-ounce can can diced tomatoes
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon ground tumeric
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Place the lentils in a large pot together with the vegetable stock, carrots, onions, tomatoes, garlic, ginger, cumin, coriander, red pepper, tumeric, salt, and pepper. Bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes until the vegetables and lentils are tender.
- Remove the soup from the heat and puree with an immersion blender. If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender.
- Stir in the lemon juice and simmer the blended soup over low heat for 10 minutes.