When the weather outside is frightful, there's nothing quite as comforting as a warm bowl of soup. And if you're looking for a healthy and delicious soup that's also easy to make, then you need to try our easy carrot and lentil soup. This soup is packed with flavor and nutrients, and it's sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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
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
EASY CARROT AND LENTIL SOUP
My mum used to make this a lot when we lived in England. It is SO healthy and delicious! This soup is very thick. If you prefer a thinner consistency then add some water (or more broth). This is hearty enough for a main meal served with some crusty bread. Thanks mum for letting me share your recipe.
Provided by Mrs.Habu
Categories Lentil
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large pan on a medium heat.
- Add the onion and the celery. Saute until the onions are soft and translucent, about 5 minutes.
- Add the carrots and cook for a further 3 minutes so that they have chance to sweat. Add the spices and stir for one minute.
- Add the lentils and the stock. Bring to a boil.
- Cover and simmer for 25 to 30 minutes, till the carrots are easily pierced with a fork.
- Put half the soup into a blender and puree. Return to pot and combine with the rest of the soup.
Nutrition Facts : Calories 231.8, Fat 3.7, SaturatedFat 0.6, Sodium 93.4, Carbohydrate 36, Fiber 15.8, Sugar 4.3, Protein 15.4
EASY LENTIL SOUP WITH CARROTS
Lighten your cooking load tonight with our Easy Lentil Soup with Carrots recipe! Pureed carrots help give this easy lentil soup its velvety texture.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions, garlic and seasoning; cook 3 min. or until crisp-tender, stirring frequently. Add lentils and carrots; cook and stir 2 min. Stir in water and broth; bring to boil. Cover; simmer on medium-low heat 25 min. or until carrots are tender. Cool 15 min.
- Process soup, in batches, in food processor or blender until smooth. Return to saucepan.
- Reserve 2 Tbsp. cream cheese spread. Add remaining to soup; cook and stir on low heat 8 to 10 min. or until cream cheese is melted and soup is heated through. Serve topped with reserved cream cheese.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 27 g, Fiber 12 g, Sugar 5 g, Protein 11 g
Tips:
- Choose the right lentils. Brown or green lentils are best for this soup, as they hold their shape well and don't get mushy. Avoid using red lentils, as they tend to disintegrate and make the soup too thick.
- Use fresh vegetables. Fresh carrots, celery, and onions will give your soup the best flavor. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables, but the flavor will be less intense.
- Don't overcook the lentils. Lentils only take about 20 minutes to cook, so be careful not to overcook them. Overcooked lentils will become mushy and lose their flavor.
- Add spices and herbs to taste. This recipe is a great base for adding your own favorite spices and herbs. Try adding cumin, coriander, paprika, or chili powder. You can also add fresh herbs like cilantro or parsley.
- Serve with a side of bread or crackers. This soup is hearty and filling, but it's even better when served with a side of bread or crackers for dipping.
Conclusion:
This carrot and lentil soup is a delicious, healthy, and easy-to-make meal that's perfect for a busy weeknight. It's packed with flavor and nutrition, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this carrot and lentil soup a try. You won't be disappointed!
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