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Spicy red lentil and carrot soup recipe

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Ingredients

Adjust Servings:
1 tablespoon Unsalted Butter
1 tablespoon Olive Oil
1 Shallot , finely chopped
2 large cloves Garlic , smashed and chopped
2 large Carrots , peeled and cut into 1/8-inch (3-mm) coins (about 2 cups / 260 g)
1 teaspoon Kosher Salt or sea salt
½ teaspoon ground Black Pepper
2 teaspoons ground Cumin
1 teaspoon ground smoked Chipotle Chile
Pinch of crushed Red Pepper
2 cups (400 g) red Lentils
6 cups (1,400 ml) low-sodium Vegetable Stock
1 tablespoon finely chopped fresh Mint leaves
2 Scallions , green and white parts, trimmed and finely chopped

Spicy red lentil and carrot soup recipe

  • Serves 8
  • Medium

Ingredients

Directions

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Chunks of sweet carrot lightly mashed into the beautiful red (really a deep orange) lentil purée make for a stunning presentation. Cumin and chipotle add just the right amount of heat, countered with fresh mint and scallion garnish. Unlike the French lentils, these pulpy legumes purée as they cook in very little time, making this an exceptionally fast and easy soup in contrast to its showstopping appearance and taste.

Steps

1
Done

Melt the butter and oil together over medium heat in a large saucepan. Add the shallot, garlic, carrots, salt, pepper, cumin, chipotle, and crushed red pepper. Stir and sauté together to soften and incorporate the spices, about 5 minutes.

2
Done

Add the lentils and stock. Bring to a boil over high heat and reduce to a simmer over medium-low heat. Cook for 15–20 minutes, until lentils have cooked to a pulp and the carrots are very soft. Mash briefly with a manual masher (Basic Mashing Tools) in the cooking pot to break the carrots into small chunks. Return to heat and bring to a simmer. Serve hot with a sprinkle of fresh mint and scallions in each bowl. Will store beautifully refrigerated for a few days, but leave the garnishes separate from the soup until service.

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