Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lentil and carrot soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Lentil and carrot soup is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Lentil and carrot soup is something which I have loved my whole life.
Finally, season your carrot lentil soup with some salt and pepper, then add the spinach and let it simmer for five more minutes. Add oil, carrots, and lentils; stir to combine. Add water and crumbled bouillon and bring to the boil. Carrot and lentil soup is a delicious, creamy soup, which we love topped with a small drizzle of olive oil for extra richness, a spoonful of plain Greek yogurt, cracked pepper, an extra squeeze of lemon juice, and fresh parsley.
To get started with this particular recipe, we have to prepare a few components. You can cook lentil and carrot soup using 15 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Lentil and carrot soup:
- Prepare 150 g dried lentils
- Make ready 1 chopped onion
- Get 1 minced garlic clove
- Take 1 grated carrot
- Make ready 50 g sliced peppers
- Prepare Half a can coconut milk
- Make ready 200 ml water
- Get 3 tbsp tomato paste concentrate
- Take 1 tbsp turmeric
- Take 1 tbsp cumin
- Prepare 2 tbsp paprika
- Make ready 1 chicken stock cube
- Prepare 1 tsp basil
- Get Salt
- Prepare Oil
Lentils don't need to be soaked, they cook quickly and are incredibly tasty. Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup. Remove and discard the thyme sprigs and bay leaf.
Instructions to make Lentil and carrot soup:
- In a pan fry your onions with the garlic until soft. Add your grated carrot and cook until soft. Add all your spices and herbs and fry together. Put your lentils in the pan cover with cold water and the coconut milk and bring to a boil. Simmer for half an hour on medium heat covering the pan. When the lentils have softened add your tomato paste and boil for a further 10 mins.
- Season with salt and pepper and serve.
Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup. Remove and discard the thyme sprigs and bay leaf. This delicious soup with red lentils and carrots is quick to cook up when you're busy, but hungry and, it's packed with nutrition, too. Carrots, as you know, are the veggie queens of beta-carotene, and antioxidant stars. A hearty, satisfying, and healthy soup.
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