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
SLOW COOKER RED LENTIL, CHICKPEA, & COCONUT SOUP
With lentils, chickpeas, carrots, and coconut milk, this amazing vegetarian soup is hearty without being heavy. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top ... delicious.
Provided by Kare for Kitchen Treaty
Time 8h20m
Number Of Ingredients 14
Steps:
- In a medium saute pan over medium-low heat, melt the butter.
- Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
- Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
- Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
- Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
- Cook on low for about 8 hours.
- Taste and add additional salt if necessary.
- Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.
RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT
Make and share this Red Lentil and Carrot Soup With Coconut for the Crock Pot recipe from Food.com.
Provided by Geema
Categories Lentil
Time 8h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet cook onions in the olive oil until soft.
- Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
- Add tomatoes and bring to a boil, breaking them up as you stir.
- Add carrots, lentils, lemon juice and broth.
- Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
- Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
- Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
Nutrition Facts : Calories 358.7, Fat 5.1, SaturatedFat 0.8, Sodium 528, Carbohydrate 60.7, Fiber 12.2, Sugar 7.6, Protein 21.8
FRAGRANT CARROT, COCONUT & LENTIL SOUP
We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.
Provided by Esther Clark
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 17
Steps:
- Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
- Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.
Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.75 milligram of sodium
CROCK POT CARROT SOUP WITH HONEY AND NUTMEG
Make and share this Crock Pot Carrot Soup With Honey and Nutmeg recipe from Food.com.
Provided by Jxenja
Categories Vegetable
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
- Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
- Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.
Nutrition Facts : Calories 229.1, Fat 7.3, SaturatedFat 1.1, Sodium 128.2, Carbohydrate 39.6, Fiber 7.4, Sugar 14.3, Protein 3.8
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RED LENTIL AND CARROT SOUP WITH COCONUT - COOKSTR.COM
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5/5 (1)Estimated Reading Time 2 minsCategory Cookstr Recipes
- In a skillet, heat oil over medium heat. Add onions and carrots and cook, stirring, until softened, about 5 minutes. Add garlic, turmeric, cumin seeds, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil, breaking up with the back of a spoon. Stir in reserved lentils and stock.
- Transfer mixture to slow cooker stoneware. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until carrots are tender and mixture is bubbling. Stir in coconut milk, lemon juice and chili pepper and cook on High for 20 to 30 minutes, until heated through.
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- Over medium heat, add coconut oil to a large pot and saute onions until translucent, about 3-5 minutes. Add celery, garlic, ginger, and saute for 2-3 minutes.
- Add carrot dials (diced carrots), cumin, turmeric, coriander, paprika, pepper, and salt. Mix well and saute for 15 minutes. (If needed, add coconut oil to the pot to prevent the carrots from sticking or burning)
- Add the lentils, diced tomatoes, and vegetable broth, and mix well. Turn the heat on low, cover the pot, and simmer for 35-40 minutes, until most of the broth has been absorbed by the lentils. Stir occasionally
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