Some of my favorite soups are the simplest. This carrot and red lentil soup has a glorious flavor on its own without any added ingredients. This hearty soup could be served at any time of the day on all occasions.
Ingredients
- Carrots – 3 (chopped)
- Onion- 1 (chopped)
- Garlic – 2 pods (chopped)
- Red lentils / masoor dhal – 4 tablespoons
- Soy milk/ rice milk – 1 cup
- Salt to taste
- Ground pepper
- Olive oil – 1 teaspoon
- Vegetable broth/ water – 2 cups
Directions
1. Add oil to a pan. Once hot, stir in garlic and onions. Stir fry them for 3 minutes.
2. Add carrots and sauté them for 3 more minutes. Add red lentils and fry for couple of minutes. Stir in vegetable broth/ water and let it cook for 20 to 25 minutes.( the lentils must be cooked properly)
3. Switch off the stove. Let cool. Puree carrots, lentils, onion and garlic in a blender.( use water/ vegetable broth to thin out the consistency required)
4. Bring the pureed mixture to a boil adding a cup of soy milk.
5. Switch off the stove and add salt and pepper to taste.
6. Serve with croutons.
Notes
1. If using pressure cooker, cook carrots with lentils for two whistles.
This is my entry for Courtney’s My Legume Love Affair 10th helping and Susan’s My legume love affair .
One Response
May 1st, 2009 at 6:54 pm
Thank you for this wonderful entry.
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