Red Lentil Carrot Soup

Recipe

Red Lentil Carrot Soup

Prep time: 10 minutes

Cook time: 40 minutes

Serving size: 6-8 servings

Difficulty: Medium

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This recipe is so simple to make and is a staple in my kitchen whenever I need a healthy meal that doesn’t sacrifice flavor.

I first started making this recipe when I was exploring more plant-based dishes that were a nourishing as they were satisfying. The blend of red lentils and carrots gives it a natural sweetness, while the fresh ginger and garlic provide a hint of spice. I love topping it with yogurt for added protein and chopped pistachios for an extra crunch.

Ingredients

2 tablespoons olive oil

4 garlic cloves, minced

2 tablespoons ginger, chopped

1 leek, trimmed, leaving white and light green parts only, chopped

4 large carrots, peeled and chopped

1 teaspoon cumin

¼ teaspoon coriander

1 teaspoon sea salt, plus more to taste

6 cups vegetable broth

2 cups red lentils

1 can (13.5 ounces) full-fat coconut milk

½ cup roasted and salted pistachios, chopped

greek yogurt

Directions:

Heat olive oil in a large pot over low to medium heat. Add garlic, ginger and leek; sauté 5-7 minutes until fragrant.
Add carrots, cumin, coriander, and salt. Continue to sauté 8 to 10 minutes until vegetables brown.
Add vegetable broth, lentils, and coconut milk; bring to a boil. Reduce to a simmer and cook for 25-30 minutes.
Puree soup with an immersion blender or in a blender in batches.
Serve with a dollop of yogurt and chopped pistachios, enjoy!