Lentil soup with Carrots

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Lentil soup with Carrots
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Lentil soup with Carrots

Recipe by Mudita BhageriaCourse: Lentil, Soup, veganCuisine: MediterraneanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

35

minutes

Lentil Soup is high in protein and fiber, and also very tasty!

Ingredients

  • 2 medium carrots, peeled and diced

  • 1 cup dried green lentil

  • 1 medium onion – minced

  • 1 tbsp olive oil

  • 2 cloves garlic – minced

  • 1 tsp ginger – minced

  • ½ jalapeno – minced

  • ¼ tsp cumin seed

  • 1 bay leaf

  • 1 can coconut milk

  • 3 cups low sodium vegetable stock or water

  • 1 tbsp reduced-sodium soy sauce

  • 1 tbsp red wine vinegar

  • Salt and black pepper to taste

  • Chopped cilantro for garnish

Directions

  • Heat olive oil in a medium sized pot on medium heat.
  • Add onion, garlic, ginger, and jalapeno.
  • Saute until the onions are soft and transparent, about 3 minutes.
  • Add the lentil, cumin, bay leaf and coconut milk.
  • Add stock or water, turn the heat to low. and simmer until the liquid has reduced and the lentils are tender (about 30 minutes).
  • Add soy sauce, vinegar, salt, and pepper to taste.
  • If you’d like, use a hand blender to gently puree the soup for a thicker texture.
  • Garnish with cilantro.

Notes

  • Add any vegetables as your taste.
  • Need more recipes check my cookbook link ps://amzn.to/3PAH9s1(on amazon).