Easy Lentil Soup With Carrots Recipes

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

CARROT AND RED LENTIL SOUP

Steps:

• Toast cumin seeds in a large pot over medium-high, stirring often, until fragrant, about 1 minute. Remove from pot. Heat oil in pot. Add carrots and shallots; cook, stirring often, until shallots are very tender, about 6 minutes. Stir in ginger, turmeric, and toasted cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes.
• Blend carrot mixture in a blender, in batches if necessary, taking care when blending hot liquids. (Or use an immersion blender directly in pot.) Return pureed soup to pot. Stir in coconut milk, 1 cup water, salt, and pepper. Top with cilantro.

CARROT AND LENTIL SOUP

Steps:

• In a large saucepan set over high heat, bring lentils and stock/water to a boil.
• Skim off froth.
• Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
• Dice carrots and red pepper. Stir into soup.
• Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
• Stir in red onion, coriander, lemon juice and pepper.
• Remove bay leaf. Liquidise if required.
• Serve immediately or refrigerate, covered, up to 3 days or freeze.

EASY LENTIL SOUP WITH CARROTS

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions, garlic and seasoning; cook 3 min. or until crisp-tender, stirring frequently. Add lentils and carrots; cook and stir 2 min. Stir in water and broth; bring to boil. Cover; simmer on medium-low heat 25 min. or until carrots are tender. Cool 15 min.
• Process soup, in batches, in food processor or blender until smooth. Return to saucepan.
• Reserve 2 Tbsp. cream cheese spread. Add remaining to soup; cook and stir on low heat 8 to 10 min. or until cream cheese is melted and soup is heated through. Serve topped with reserved cream cheese.

FRENCH LENTIL AND CARROT SOUP

Steps:

• Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

RED LENTIL & CARROT SOUP

Steps:

• Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
• Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.

EASY CARROT AND LENTIL SOUP

Steps:

• Heat oil in a large pan on a medium heat.
• Add the onion and the celery. Saute until the onions are soft and translucent, about 5 minutes.
• Add the carrots and cook for a further 3 minutes so that they have chance to sweat. Add the spices and stir for one minute.
• Add the lentils and the stock. Bring to a boil.
• Cover and simmer for 25 to 30 minutes, till the carrots are easily pierced with a fork.
• Put half the soup into a blender and puree. Return to pot and combine with the rest of the soup.

RED LENTIL AND CARROT SOUP

Steps:

• In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
• Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
• Serve soup garnished with coriander sprigs.

LENTIL SOUP

Steps:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.