Lentil and Carrot Soup

Originally I wrote about a pet peeve of mine involving names. But…I decided it was a bit grumpy, and this soup deserves a happy introductions. So, long story short…I received this from a magazine that I didn’t care to read. But, I happened to flip it open and find a recipe for lentil soup. Having never cooked with lentils, I was intrigued.

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I made a few changes, but it was a great starting point. Another fun discovery was learning that an immersion blended used for soup does not upset the Fudgelet quite like a regular blender, so thank goodness for that cooking tool.

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If you’re wondering, it is important to use red lentils for this. Green or brown lentils will not have the same result. The red ones breakdown more, which is what you want to help thicken this soup.

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And in case you’re wondering, K was a fan of these. So was I, but I tend to be more adventurous in my grains/legumes/starches. This soup was also great reheated. We served it with some brown butter cod.

Directions for Lentil and Carrot Soup

Adapted from Janet Cleveland

  • Olive oil
  • 1 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 bunch carrots, peeled and chopped
  • Salt
  • Pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 1 Tablespoon tomato paste
  • ¼ teaspoon red pepper flakes
  • 4 cups chicken broth
  • 5 cups water
  • 1 cup red lentils, rinsed
  • ¼ cup chopped cilantro

In a large pot, heat some olive oil and add the onion. Saute for a few minutes until the onion softens and starts to brown.

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Add the garlic for a minute, then add the carrots. Saute for another few minutes, then add some salt and pepper, and the cumin, chili powder, tomato paste, and red pepper flakes.

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Stir for 1 minute, then add the broth, water, and lentils.

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Bring to a simmer, then cover and turn the heat to low. Allow to simmer for about 30 minutes, or until the lentils are soft (they will start to break up).

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Use an immersion blender to smooth out the soup as much as you want, or wait for the soup to cool a  bit and use a blender/food processor.

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Serve topped with the fresh cilantro.

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Directions for Lentil and Carrot Soup (without pictures)

Adapted from Janet Cleveland

  • Olive oil
  • 1 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 bunch carrots, peeled and chopped
  • Salt
  • Pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 1 Tablespoon tomato paste
  • ¼ teaspoon red pepper flakes
  • 4 cups chicken broth
  • 5 cups water
  • 1 cup red lentils, rinsed
  • ¼ cup chopped cilantro

In a large pot, heat some olive oil and add the onion. Saute for a few minutes until the onion softens and starts to brown. Add the garlic for a minute, then add the carrots. Saute for another few minutes, then add some salt and pepper, and the cumin, chili powder, tomato paste, and red pepper flakes. Stir for 1 minute, then add the broth, water, and lentils. Bring to a simmer, then cover and turn the heat to low. Allow to simmer for about 30 minutes, or until the lentils are soft (they will start to break up).

Use an immersion blender to smooth out the soup as much as you want, or wait for the soup to cool a  bit and use a blender/food processor. Serve topped with the fresh cilantro.

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