Carrot Lentil Soup Recipe

carrot lentil soup

Carrot and Lentil Soup Recipe

Red lentils are so quick and easy to cook. They are an excellent source of soluble fiber that provides a slow-burning carbohydrate source to feed you steady energy. [Sounds like a really great, energizing combination!] Makes 4 servings of this toasted spice carrot and lentil soup.

Lentil Soup Ingredients

  • 2 teaspoons cumin seeds
  • ⅛ teaspoon chili flakes
  • 2 tablespoons olive oil
  • 2 large carrots, finely chopped
  • 5 ounces red lentils
  • 32 ounces vegetable broth
  • ½ cup coconut milk
  • 4 tablespoons plain low-fat yogurt

Lentil Soup Directions

  1. Heat a medium pot and cook the cumin seeds and chili flakes in the dry pot for 2 minutes, until fragrant and a shade darker.
  2. Set aside one-quarter of the seeds. Add the oil, carrots, lentils, broth, and coconut milk to the pan and bring to a boil. Simmer for 20 minutes until the lentils are soft.
  3. Blend with an immersion blender or in a food processor. Top each portion with 1 tablespoon of yogurt and sprinkle with the toasted spices.

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