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
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 AND LENTIL SOUP
wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.
Provided by clu6626
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 326, Fat 4.5, SaturatedFat 1.1, Cholesterol 7.2, Sodium 377.3, Carbohydrate 51.9, Fiber 8.4, Sugar 7.8, Protein 21.5
CARROT AND LENTIL SOUP
Make and share this Carrot and Lentil Soup recipe from Food.com.
Provided by lexxxus.x
Categories Clear Soup
Time 1h40m
Yield 2 liters, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to).
- Peel the carrots and cut them into a small dice (no need to be too specific about size).
- Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion.
- When the carrots are soft, mash them lightly.
- Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too.
- Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup.
- Enjoy with a hunk of chunky bread.
Nutrition Facts : Calories 470.9, Fat 1.2, SaturatedFat 0.2, Sodium 141, Carbohydrate 97.5, Fiber 26.3, Sugar 12, Protein 20.3
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
This winter pureed soup will warm you up on the inside while still protecting the waistline.
Provided by zhidaoma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g
SPICED CARROT AND LENTIL SOUP
This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick "stick to your ribs" Soup Its so easy to make and freezes well
Provided by JoyfulCook
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
- Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.
- Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
- Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.
CARROT, FENNEL AND LENTIL SOUP
Make and share this Carrot, Fennel and Lentil Soup recipe from Food.com.
Provided by Serah B.
Categories Vegan
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in stockpot over medium-high heat.
- Saute shallots, fennel, and carrots until shallots are translucent.
- Add white wine and cook over medium heat until mostly absorbed.
- Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
- Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
- Stir in vinegar, season to taste. Enjoy!
Nutrition Facts : Calories 281.4, Fat 6.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 44.9, Fiber 13.3, Sugar 2.6, Protein 12.1
RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP
I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.
Provided by Hag chef
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
- Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
- Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
- Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
- Taste to adjust any seasoning.
- Bring it back to a simmer.
- Serve with a dollop of sour cream, if desired.
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
CURRIED CARROT & LENTIL SOUP
This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander
Provided by Sara Buenfeld
Categories Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
- Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.
Nutrition Facts : Calories 146 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
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
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