Spiced Carrot And Lentil Soup Slow Cooker

This delicious carrot and lentil soup is the perfect warming dish for winter days. Nutritious, frugal and filling, my easy recipe for spicy carrot lentil soup is also vegan and gluten free.

• Spicy Carrot and Red Lentil Soup
• Ingredients
• How to Make Carrot & Lentil Soup
• Hints, Tips & Variations
• More Easy Soup Recipes
• Summer Soup Recipes
• Easy Spiced Carrot and Red Lentil Soup
  • Ingredients
  • Instructions
  • Notes

Spicy Carrot and Red Lentil Soup

Is there anything better than a really good bowl of soup on a cold day? Or a hot mug of soup from a flask at lunchtime when you have to be out and about?

This hearty red lentil and carrot soup is a great way to warm up. Hearty, rib sticking, and frugal, it's packed with vegetables and protein, and perfect for lunch or supper. It's also easy to make.

I like my lentil and carrot soup lightly spiced, but the recipe is very adaptable, so you can leave the spices out or give it more of a kick as you prefer.

Likewise, you can make it chunky or smooth as you prefer. If you like it chunky, you don't even need a blender.

This recipe makes enough for 6 generous portions, and freezes well.

Ingredients

This warming soup uses simple, everyday ingredients:

• Carrots – Packed full of vitamins A, C, K, E, beta-carotene, fibre, potassium, folate and manganese, carrots are a nutritional powerhouse. They are also super affordable, available through the winter, and keep well in the salad crisper.

• Garlic & Onion – We always keep a stash on hand. Store in a cool, dark cupboard or, failing that, in the salad drawer.

• Celery – Along with carrot and onion, celery is the third ingredient of the Italiansoffritto, or Frenchmirepoix.It is one of those chef's secrets that makes all the difference to the final dish, contributing to the whole, but not detectable as a standout flavour. I don't especially like celery but miss the depth it adds to soups and stews when it is absent.

• Red Lentils – Delicious, packed with protein, fast to cook and super affordable, red lentils make a full-bodied, creamy-textured soup. Keep a jar in the cupboard at all times.

• Warming Spices – I like a slightly spicy carrot and lentil soup, so I usegaram masala, and a little chilli flake for a touch of heat and warmth. You can ring the changes and cross continents to suit your own taste, or leave the spices out altogether. See the tips below.

• Tomato Puree – Adds some colour and extra flavour.  Tomato puree in tubes keeps for ages in the fridge. Alternatively, decant an opened can into a plastic tub and freeze. You can also add a can of tomatoes and reduce the stock a little.

• Lemonzest – I often add lemon zest to soup, as it lifts, lightens and brightens and focusses all the favours. It is a good way to lift any dull dish. You can also add the juice. Once zested, lemons dry out quickly. Keep them in the fridge and use within a few days. Alternatively, slice or juice and freeze.

• Coriander (Cilantro) – Much of the flavour is in the stalks, so chop these finely and stir into the soup. I find cut coriander wilts as soon as you look at it, so open the packet and stash it in a jar of water in the fridge. It will keep for a few days.  Leftovers can be packed in a plastic bag and used from frozen.

Not pictured

• Olive Oil – Preferably extra virgin, which is non refined and packed with omega 3 oils.

• Vegetable stock – Use your favourite. I prefer the liquid concentrates or stock pot style.

How to Make Carrot & Lentil Soup

First, grab the ingredients (see notes above)!

Step One –Peel and dice the onion, celery, garlic and carrots. If you are making a chunky soup, then cut the vegetables into small pieces. If you want a smoother soup, save time by cutting bigger chunks and letting the blender do the work later.

Step two – Heat the olive oil in a saucepan or casserole dish/Dutch oven. Add the chopped onion and celery.Sauté over medium heat for a couple of minutes and then add the garlic. Cook for a further three minutes, until the onion is translucent and just starting to turn golden, and the fragrances are released.

Step three –Add the spices and gently cook them for a minute or so. You want to release the flavour, but not burn them.

Step four – Stir in the carrots. Remember that if you are making a smoother, soup you don't need to dice them this small. Let the blender do the work later.

Step five – Add the lentils, tomato puree and the vegetable stock and then give it all a good stir. Bring to a simmer.Put the lid on and turn the heat right down. Leave your carrot and red lentil soup tocook for about 30 minutes, until the lentils are mushy and the carrots soft.

Step six –Adjust the texture to suit your taste. If you prefer the soup smoother, mash with a potato masher, or fully or partially blend to the texture you want. You can add some more stock or water to thin the soup if you prefer.

Step seven –Add the chopped coriander and lemon zest, and stir in. Season to taste.

Finally, serve your fabulous carrot and lentil soup! You can garnish it with extra coriander leaf and some pumpkin seeds, or add a blob of natural yogurt if you like dairy.

Hints, Tips & Variations

• This soup freezes well. Pack it into cartons and allow it to cool before freezing. It will store for three days in the fridge.
• If you prefer, you can easily make this carrot and lentil soup in the slow cooker.
• Swap in curry powder and cumin, Moroccanras el hanout, Mexican fajita seasoning, old-fashioned caraway, or make your own blend. Use what is in the cupboard. There is absolutely no need to go and buy a jar of a spice to make soup.
• You can substitute cooked canned or pouched lentils for dried ones, or use green lentils or (soaked) yellow split peas instead of the red lentils.
• If you can't eat celery, you could use fennel or leeks.
• If you don't like coriander, use parsley instead.
• Leftover herbs can be put in a bag and frozen. Snip as much as you need with scissors and return to the freezer. After defrosting, it is a bit mushy and no good as a garnish, but it still tastes delicious. If your freezer fills up with half used bags of frozen herbs, whizz them all into a green goddess dressing.
• Try to buy unwaxed lemons. If you can only find waxed ones, give them a good scrub in hot water before use. If you prefer, you could a grated apple or use orange rather than lemon.
• For a creamy vegan carrot and lentil soup, add a spoonful of nut butter or tahini.

More Easy Soup Recipes

• Good soup often starts with a soffritto recipe.   Make a big batch, freeze and use every time you make soup.
• Pumpkin and sweet potato soup
• Swede Soup
• Slow cooker vegetable soup
• Butternut squash soup
• Tomato and lentil soup
• More easy soup recipes

Summer Soup Recipes

• Gazpacho with canned tomatoes
• Pea and lettuce soup
• Salad soup
• Pappa al pomodoro

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Easy Spiced Carrot and Red Lentil Soup

This delicious carrot and lentil soup is the perfect warming dish for winter days. Nutritious, frugal and filling, my easy recipe for spicy carrot lentil soup is also vegan and gluten free. This soup freezes well making it perfect for batch cooking.

Servings: 6

Prep Time 10 mins

Cook Time 40 mins

Cook Mode Prevent your screen from going dark

• 1 tbsp olive oil (for frying)
• 1 medium onion (approx. 125 g)
• 2 celery stalks
• 2 cloves garlic
• 1 heaped tsp garam masala (or other warming spice to taste)
• ½ tsp chilli flake or ground chilli (to taste)
• 5 medium carrots (approx. 450 g)
• 900 ml vegetable stock (4 cups)
• 150 g red lentils (¾ cup)
• 2 tbsp tomato puree
• 1 bunch coriander leaf (cilantro)
• 1 lemon – zest (and the juice, if you like)
• salt and pepper (optional)

To Garnish

• natural yogurt (dairy free if desired)
• coriander (cilantro)
• pumpkin seeds

• First, gather your ingredients. Peel and dice the onion, celery, garlic and carrots. For a chunky soup, cut the vegetables into small pieces. If you want a smoother soup, save time by cutting bigger chunks and blending later.

• Heat the olive oil in a saucepan or casserole dish/Dutch oven. Add the chopped onion and celery. Sauté gently over a medium heat for about two minutes.

• Add the garlic and continue to cook for a further three minutes or so, until the onion is translucent and just starting to turn golden, and the fragrances are released.

• Add the spices and cook gently for a further a minute or so. You want to release the flavour, but not burn the spices.

• Stir in the carrots.

• Add the lentils, tomato puree and stock, and stir well.

• Bring to a simmer. Put the lid on and turn the heat right down. Leave the soup to cook for about 30 minutes, until the lentils are mushy and the carrots soft.

• Adjust the texture as you prefer. If you like your soup smoother, mash with a potato masher, or blend to the texture you want. You can add more stock or water to thin the soup if you choose.

• Add the chopped coriander and lemon zest, and stir in. Season to taste.

• Serve garnished with more coriander and some pumpkin seeds, or with a little natural yogurt.

• This soup freezes well. Pack it into cartons and allow it to cool before freezing. It will store for three days in the fridge.
• If you prefer, you can easily make this carrot and lentil soup in the slow cooker.
• Swap in curry powder and cumin, Moroccan ras el hanout, Mexican fajita seasoning, old-fashioned caraway, or make your own blend. Use what is in the cupboard. There is absolutely no need to go and buy a jar of a spice to make soup.
• You can substitute cooked canned or pouched lentils for dried ones, or use green lentils or (soaked) yellow split peas instead of the red lentils.
• If you can't eat celery, you could use fennel or leeks.
• If you don't like coriander, use parsley instead.
• Leftover herbs can be put in a bag and frozen. Snip as much as you need with scissors and return to the freezer. After defrosting, it is a bit mushy and no good as a garnish, but it still tastes delicious. If your freezer fills up with half used bags of frozen herbs, whizz them all into a green goddess dressing.
• Try to buy unwaxed lemons. If you can only find waxed ones, give them a good scrub in hot water before use. If you prefer, you could a grated apple or use orange rather than lemon.
• For a creamy vegan carrot and lentil soup, add a spoonful of nut butter or tahini.

Nutritional Information

• This recipe is 6 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Easy Spiced Carrot and Red Lentil Soup

Amount Per Serving

Calories 177 Calories from Fat 27

% Daily Value*

Fat 3g 5%

Saturated Fat 1g 6%

Sodium 680mg 30%

Potassium 799mg 23%

Carbohydrates 30g 10%

Fiber 11g 46%

Sugar 7g 8%

Protein 9g 18%

Vitamin A 13253IU 265%

Vitamin C 38mg 46%

Calcium 114mg 11%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Soup

Cuisine: American, British

Keyword: Carrot and lentil soup

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Spiced Carrot And Lentil Soup Slow Cooker

Source: https://fussfreeflavours.com/carrot-and-lentil-soup/

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