Carrot And Red Lentil Soup With Parsley Cream Recipes

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EASY GREEK RED LENTIL SOUP RECIPE



Easy Greek Red Lentil Soup Recipe image

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

Provided by Suzy Karadsheh

Categories     Soup

Time 33m

Number Of Ingredients 17

Extra virgin olive oil (I used Early Harvest)
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
3 tsp dry oregano
1 1/2 tsp cumin
1 tsp rosemary
1/2 tsp red pepper flakes
2 dry bay leaves
1 cup crushed tomatoes (from a can)
7 cups low-sodium vegetable broth
2 cups red lentils, rinsed and drained
Kosher salt
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve, optional

Steps:

  • Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
  • Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
  • Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
  • Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
  • Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg

RED LENTIL AND CARROT SOUP



Red Lentil and Carrot Soup image

This red lentil and carrot soup is an easy and delicious dairy free soup that is perfect for a chilly winter day. It's incredibly easy to make, made with simple ingredients you probably already have in your pantry, and comes together in just about 30 minutes!

Provided by Claire Cary

Categories     Soup

Time 30m

Number Of Ingredients 14

2 cups red lentils
1 medium/large yellow onion
4 large cloves garlic
3 tbsp olive oil
1 can full fat coconut milk
5 cups vegetable or chicken broth
4 large carrots
4 tbsp tomato paste
½ tsp salt (or more, to taste)
1/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp cumin
1 tsp paprika
Black pepper to taste

Steps:

  • Chop the onion and mince the garlic and add to a large pan with the olive oil.
  • Saute for about 5 minutes or until very fragrant and the onion is translucent.
  • Add in all of the spices, salt and chopped carrots.
  • Saute for an additional 5 minutes.
  • Add in the red lentils, tomato paste, coconut milk and vegetable broth.
  • Bring to a boil, reduce the heat to (very) low and let simmer, covered, for about 20 minutes or until the lentils are cooked through and most of the liquid is absorbed.
  • Transfer to a high speed blender (you will probably need to do this in 2 batches depending on the size of your blender) and process until completely smooth. If you have an immersion blender, you can use that instead!
  • Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired.
  • Transfer back to the pot and garnish with chopped parsley, red pepper flakes and a few dollops of coconut yogurt.

Nutrition Facts : ServingSize 1 bowl, Calories 425 kcal, Sugar 6.9 g, Fat 16.8 g, Carbohydrate 55.8 g, Fiber 10.1 g, Protein 17.8 g

SPICED CARROT & LENTIL SOUP



Spiced carrot & lentil soup image

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Provided by Jane Hornby

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 25m

Number Of Ingredients 8

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Steps:

  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
  • Simmer for 15 mins until the lentils have swollen and softened.
  • Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  • Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium

CARROT-LENTIL SOUP



Carrot-Lentil Soup image

A delicious, spicy blend, packed full of iron and low in fat, ready in under half an hour.

Provided by Laka kuharica - Easy Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 9

¼ teaspoon crushed red pepper flakes
1 tablespoon olive oil
4 carrots, coarsely grated
½ cup red lentils, rinsed and drained
3 ½ cups water
1 cube vegetable bouillon, crumbled
¼ cup milk
¼ teaspoon ground cumin
2 tablespoons toasted sunflower seeds

Steps:

  • Dry-fry crushed red pepper flakes in a large saucepan until they start to jump around the pan and release their aroma, about 1 minute. Add oil, carrots, and lentils; stir to combine. Add water and crumbled bouillon and bring to the boil. Reduce heat, cover, and simmer until lentils have swollen and softened, about 15 minutes.
  • Blend soup to desired consistency (smooth or chunky) with an immersion blender or food processor. Stir in milk and cumin. Ladle soup into bowls and sprinkle with toasted sunflower seeds.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 44.2 g, Cholesterol 2.4 mg, Fat 13.4 g, Fiber 11.6 g, Protein 16.8 g, SaturatedFat 1.8 g, Sodium 135.5 mg, Sugar 9.8 g

RED LENTIL & CARROT SOUP



Red lentil & carrot soup image

This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Supper

Time 25m

Number Of Ingredients 7

1 white onion, finely sliced
2 tsp olive oil
3 garlic cloves, sliced
2 carrots, scrubbed and diced
85g red lentils
1 vegetable stock cube, crumbled
generous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves

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.

Nutrition Facts : Calories 258 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium

CARROT AND RED LENTIL SOUP WITH PARSLEY CREAM



Carrot and Red Lentil Soup with Parsley Cream image

Easy, simple but comforting, and delicious, this soup is just right for either family or company. If you wish to skip the garnish, just top with croutons. Enjoy.

Provided by Anna P.

Categories     Lentil

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
6 small carrots, sliced (1lb)
1 onion, chopped
1 small sweet red pepper, chopped
2 cloves garlic, minced
2 teaspoons ground ginger
6 cups chicken stock
1 cup red lentil, sorted and rinsed
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 cup fresh parsley leaves
1 green onion
1/3 cup sour cream
1 pinch cayenne pepper

Steps:

  • In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
  • Add stock and lentils; bring to boil.
  • Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
  • With immersion blender or in batches in blender, puree soup; return to simmer.
  • Season with lemon juice and salt.
  • Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
  • Mix in sour cream and cayenne pepper.
  • Ladle soup into bowls.
  • Garnish with dollop of Parsley cream.

Nutrition Facts : Calories 452.9, Fat 16.5, SaturatedFat 4.8, Cholesterol 19.2, Sodium 732.1, Carbohydrate 55.1, Fiber 8.6, Sugar 11.3, Protein 23.3

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