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Carrot-Lentil Soup

June 6, 2014

This is a soup that I make over and over again. It’s very easy to make (it’s from a kids’ cookbook), it’s healthy, inexpensive, easily adapted, and tasty. It’s also handy when you want a gluten-free, dairy-free, vegetarian/vegan option. We served this at our wedding as an alternative to the pasta for friends who had one or several of those dietary restrictions. You can use any kind of lentils in this soup. I usually use regular brown lentils, but red ones will cook faster. And, like most soups, it freezes well so you can make it ahead of time.


1 Tbsp oil

1 onion, sliced or chopped fine

1 lb. carrots, sliced or chopped

1/2 cup lentils, red or brown

5 cups broth (vegetable, chicken, beef, or a combination)

1 tsp ground coriander

3 Tbsp chopped fresh parsley

salt and pepper

Heat the oil in a large pot and fry onion until it starts to brown. Add the carrots and fry gently for 4-5 minutes, until they start to soften.

Meanwhile, put the red lentils in a small bowl and cover with water. Pour off any bits that float. Rinse the lentils in a sieve and pour into the pot with the broth and coriander and a little salt and pepper. (If using brown lentils, spread them on a baking sheet and check them carefully for rocks, then rinse and add to the pot.) Bring to a boil, lower the heat and cover the pot. Let simmer gently for about 30 minutes, or until the lentils are cooked. Add the chopped parsley. Blend or puree all or part of the soup.

I like to puree the soup right in the pot with an immersion blender, but you could also let it cool a bit and carefully blend it in a regular blender (probably just a bit at a time). You can also push some of the soup through a sieve with a wooden spoon and add it back to the soup to thicken it up.

(Recipe adapted from 50 Recipes for Kids to Cook by Judy Williams)


From → Soups

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