EASY GREEK RED LENTIL SOUP RECIPE
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
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
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
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
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
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
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
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
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
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
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
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
More about "carrot and red lentil soup with parsley cream recipes"
CREAMY RED LENTIL CARROT SOUP - READY IN JUST 30 MINUTES!
From nutmegnanny.com
4.8/5 (14)Total Time 30 minsCategory SoupCalories 226 per serving
MOROCCAN CARROT RED LENTIL SOUP - A CEDAR SPOON
From acedarspoon.com
4.5/5 (191)Category Soup, DinnerServings 6Total Time 42 mins
- Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
- Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
- You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
LENTIL CREAM SOUP :: HOME COOKING ADVENTURE
From homecookingadventure.com
Calories 182 per serving
CARROT LENTIL GINGER SOUP - SHORTGIRLTALLORDER
From shortgirltallorder.com
5/5 (6)Calories 256 per servingCategory Vegan Soups + Stews
- First, chop the vegetables. Then add the oil to a large pot or dutch oven and turn on the heat. Once hot, add in the diced carrots and minced shallots and cook for 5-8 minutes until the vegetables are beginning to brown and caramelize.
- Add in the red lentils and ginger and stir with the vegetables to toast everything for about 1 minute. Then, add in the water, Yondu sauce, and tomato paste.
- Bring to a boil, then reduce the soup to a simmer and cook for 10-12 minutes until the red lentils are softened and fully cooked. This may take longer for some lentils, but mine took right around 10 minutes to fully cook.
LEBANESE RED LENTIL SOUP (SHORBET ADAS SOUP) | FOODACIOUSLY
From foodaciously.com
Cuisine LebaneseTotal Time 30 minsCategory MainsCalories 125 per serving
- In a pot, heat the oil with finely diced onions, carrots, and garlic. Let them sizzle covered for 5 minutes.
SPICY CARROT AND LENTIL SOUP - FUSS FREE FLAVOURS
From fussfreeflavours.com
4.9/5 (11)Category SoupCuisine American, BritishCalories 177 per serving
- First, gather your ingredients. Peel and dice the onion, celery, garlic and carrots. For a chunky soup, cut the vegetables into small pieces. If you want a smoother soup, save time by cutting bigger chunks and blending later.
- Heat the olive oil in a saucepan or casserole dish/Dutch oven. Add the chopped onion and celery. Sauté gently over a medium heat for about two minutes.
- Add the garlic and continue to cook for a further three minutes or so, until the onion is translucent and just starting to turn golden, and the fragrances are released.
- Add the spices and cook gently for a further a minute or so. You want to release the flavour, but not burn the spices.
MOROCCAN CARROT LENTIL SOUP - EASY VEGAN RECIPE - JUSTYNA ...
From justynamanjari.com
Estimated Reading Time 5 mins
- Peel the carrots and sweet potato. Dice the carrots, pepper and sweet potato. Put them on an oven tray and roast for approx. 30minutes.
- Dice the ginger as finely as possible and crush the garlic. Sauté the onions, celery, ginger and garlic in a bit of olive oil or water. Cook for 4-5 minutes, stirring frequently.
EASY LENTIL SOUP WITH LEMON ZEST, GARLIC, AND PARSLEY RECIPE
From seriouseats.com
4.8/5 (5)Category Soups And StewsOccupation Culinary ConsultantTotal Time 1 hr 30 mins
CREAM OF CARROT AND RED LENTIL SOUP | RICARDO
From ricardocuisine.com
5/5 (44)Category AppetizersServings 4Total Time 55 mins
CREAMY RED LENTIL & ROASTED CARROT SOUP – LENTILS.ORG
From lentils.org
Servings 6Total Time 55 minsEstimated Reading Time 1 min
BEST SPICES FOR CARROT SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
RED LENTIL SOUP WITH COCONUT MILK | RECIPE CART
From getrecipecart.com
HOW TO COOK LENTIL AND BACON SOUP - RECIPE - THIS NUTRITION
From thisnutrition.com
OUR 15+ BEST LENTIL SOUP RECIPES | EATINGWELL
From eatingwell.com
CARROT AND RED LENTIL SOUP WITH PARSLEY CREAM RECIPE ...
From webetutorial.com
CARROT LENTIL SOUP - CANADIAN LIVING | RECIPES AND ...
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #healthy #soups-stews #beans #vegetables #food-processor-blender #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #lentils #healthy-2 #low-in-something #carrots #equipment #small-appliance #4-hours-or-less
You'll also love