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Grab a bowl and a spoon and let's get to herding legumes and veg. This carrot lentil soup is simple, but it's packed with flavor. Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky.

Alright, don’t linger, let’s task this lentil and carrot soup formula with 15 materials which are surely easy to obtain, and we have to process them at the very least through 2 measures. You should commit a while on this, so the resulting food could be perfect.

Composition for Lentil and carrot soup:

1. Take 150 g dried lentils
2. You need 1 of chopped onion
3. Make ready 1 of minced garlic clove
4. Give 1 - grated carrot
5. Make ready 50 g for sliced peppers
6. Need Half - a can coconut milk
7. Need 200 ml for water
8. Make ready 3 tbsp for tomato paste concentrate
9. You need 1 tbsp - turmeric
10. Get 1 tbsp - cumin
11. Give 2 tbsp for paprika
12. Make ready 1 of chicken stock cube
13. Need 1 tsp - basil
14. Provide of Salt
15. Require - Oil

If you're looking for some texture contrast, add some crunchy chickpeas or homemade croutons. If you roasted your carrots in the over, simply cook lentils in stock until soft and add roast carrots before blending. Blend the soup until smooth using a stick blender or a standing blender. Return the soup back to the pot.

Lentil and carrot soup making:

1. In a pan fry your onions with the garlic until soft. Add your grated carrot and cook until soft. Add all your spices and herbs and fry together. Put your lentils in the pan cover with cold water and the coconut milk and bring to a boil. Simmer for half an hour on medium heat covering the pan. When the lentils have softened add your tomato paste and boil for a further 10 mins.
2. Season with salt and pepper and serve.

Add carrots, cumin, paprika, oregano, lentil, and salt and pepper to taste. Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup. I eat it all year long and this is one I keep on rotation. In a large pot, heat the coconut oil over medium-high.

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