Spiced Carrot and Lentil Soup
A rich, spiced carrot lentil soup with bold flavors and creamy texture—perfect for cozy meals!
Servings 4
Calories 149kcal
Ingredients
- ¾ cup split red lentils
- 1 quart hot vegetable stock divided
- 2 Tbsp olive oil
- 1 pinch chili flakes
- 1 lb carrots washed well and coarsely sliced
- 1 medium onion rough chopped
- 2 tomatoes diced
- ½ cup milk
- 4-5 cilantro stems (fresh coriander) chopped, to taste
To Serve:
- Sour cream or Greek yogurt
- Cilantro chopped
- Crusty bread or warm naan
Instructions
- Place the lentils into a medium bowl and add enough hot vegetable stock to cover them. Set aside.
- Heat a soup pot over medium heat. Add chili flakes and cook for 1 minute to release their oil.
- Add the olive oil, onion, and carrots to the pot. Sauté for 4-5 minutes until vegetables begin to soften.
- Add the tomatoes, lentils (including the stock), and remaining stock. Simmer for 10-12 minutes or until the carrots are tender.
- Add milk and bring just to a boil. Reduce heat and simmer for 10 minutes until lentils and vegetables are fully cooked. Stir in the cilantro
- For a smooth texture blend with an immersion blender.
- Adjust seasonings and finish with a dollop of sour cream, garnish with cilantro, and enjoy with warm bread.
Nutrition
Calories: 149kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 95mg | Potassium: 600mg | Fiber: 4g | Sugar: 10g | Vitamin A: 19581IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 1mg