Carrot Lentil Soup Recipes

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.

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.

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.

Steps:

• Place onion, garlic and cumin in a stock pot with 1/2 cup of the vegetable stock. Cook over medium-low heat until onion is soft and translucent.
• Add carrots and celery. Stir and cook for a 4-5 minutes (until coated with stock and somewhat soft).
• Add remaining 3 1/2 cups of vegetable stock (I like the low-sodium varieties) and 2 cups water. Bring to a boil, then simmer over low heat for 20-30 minutes.
• When carrots are softened (easily pierced with a fork), scoop 1-2 cups of soup at a time into a blender or food processor.
• Blend until smooth, thick and creamy. Repeat until you have processed all the soup.
• Return blended soup into the stock pot and add lentils.
• Cook over low to medium-low heat for 20-30 minutes, until lentils are soft.
• Refrigerate at this point to serve later, or continue to the next step.
• Ladle into soup bowls and add a tablespoon of buttermilk (or cream or sour cream) to each serving. Stir.
• Add freshly ground pepper to taste, garnish with parsley or basil (if desired) and serve. You may also add parmesan cheese or other toppings that you like.
• Serve with a thick, crusty bread and a side salad.

Steps:

• Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
• Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

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.

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.