Lentil and Carrot Soup
User Reviews
5
Lentil and Carrot Soup
Description
The Lentil and Carrot Soup begins by sautéing chopped onions and sliced carrots in olive oil, then adding minced garlic shortly after. Separately, six cups of boiling water are seasoned with Yondu seasoning, a seasoning blend used in the recipe. The sautéed vegetable mixture, along with ground spices like cumin and turmeric, brown lentils, and diced russet potato, are added to the seasoned water. The soup simmers for 20 to 30 minutes until the lentils and potatoes become tender but not fully broken down, preserving some texture.
This approach creates a soup with a slightly thick consistency from the potatoes and lentils while maintaining vegetable bite. The cumin introduces warm earthiness, and turmeric adds mild depth and color. Fresh lemon juice may be added for acidity to brighten the flavors before serving.
Variations include blending part or all of the soup for a creamier texture or adding coconut milk or vegan yogurt for richness. Spicy additions like chili flakes or powder can adjust the heat level according to preference.
Ingredients
- 1 cup brown lentils
- 1 cup carrot about 3-4 small carrots
- 6 teaspoons yondu seasoning (for 6 cups of boiling water)
- 1 cup onion (chopped)
- 1 tablespoon garlic (minced)
- 2 tablespoons olive oil
- 1 medium russet potato (diced)
- ½ teaspoon cumin ground
- ¼ teaspoon turmeric powder
- 1 halve lemon (optional)
Instructions
- Saute onion and carrots in the olive oil for about 5 minutes. Then add garlic and saute for 1 more minute. Set mixture aside in a small bowl.
- In the same stock pot, add 6 cups of water and bring to a boil. Add 6 teaspoons of Yondu and mix well. Then add back the onion, carrots and garlic. Add cumin, turmeric, lentils and potatoes. Let it come back to a slight boil and then turn down low and cook for 20-30 minutes (until lentils are tender to your liking).
- Salt to taste, if needed, once it is finished cooking. If you’d like you can squeeze in the juice of half a lemon into the pot or add lemon slices to your bowl. Enjoy!
Notes
- To make the soup creamier, add a splash of full-fat coconut milk or a dollop of vegan yogurt before serving.
- For a thicker texture, puree half or all of the soup using a blender or immersion blender, then return it to the pot.
- Add red chili flakes, cayenne, or chili powder to give the soup a spicy kick if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 30mg | 1% |
| Potassium | 857mg | 18% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 5369IU | 107% |
| Vitamin C | 11mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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