Vegan carrot and red lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spices; 1 tsp each of coriander seed, cumin seed, black whole peppercorns, thyme.2 tbsp canola oil (or coconut oil)2 stalks celery1 large onion6 carrots raw, washed, not peeled (400 g.)3 cloves garlic100 g dry red lentils, rinsed0.75 liter water, boiling.Salt to tasteFresh herbs to taste and garnish (optional)
Roast spices in dry pan, then crush in mortar.
Heat the oil and add sliced onions and celery. Cook until slightly caramelized. Turn down heat and add the spices. Add crushed garlic and diced carrots. Stir. Add rinsed lentils and boiling water. Cover with a lid and let simmer until lentils are cooked and carrots are tender. Remove from heat and blend with a hand blender to a smooth and creamy texture.
Serving Size: makes 4 generous bowls of soups
Heat the oil and add sliced onions and celery. Cook until slightly caramelized. Turn down heat and add the spices. Add crushed garlic and diced carrots. Stir. Add rinsed lentils and boiling water. Cover with a lid and let simmer until lentils are cooked and carrots are tender. Remove from heat and blend with a hand blender to a smooth and creamy texture.
Serving Size: makes 4 generous bowls of soups
Nutritional Info Amount Per Serving
- Calories: 213.7
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 681.1 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 7.6 g
- Protein: 8.0 g
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