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I’m still in winter mode – until temperatures in Celsius not in double digits, it’s still winter for me – and in winter I eat lots of soups. Soups are a great way to have a cooked, hot meal and at a minimum of calorie intake. Not that I watch that so closely, but I do notice that the kilos are a little stickier these days, now that I’m in my forties. Luckily this Carrot and Red Lentil Soup is also low fat – if you don’t eat a huge amount of white bread on the side and it’s filling too.
Carrot and Red Lentil Soup
This a naturally dairy and egg free recipe, also happens to be vegan. You can of course swap the oat milk for any other type of milk you like – obviously, coconut milk will taste a bit coconutty if you opt for that, but a bit more spices can mute that – I have oat milk at home at all times so I used that. You can use a bit more than just a splash – depends if you like a thick or a thin soup. You can also leave it out altogether. I find a splash of oat milk add some creaminess. You can also control the spiciness of the soup with more or less chilli flakes as in the recipe.
Packed with lots of iron and red lentils are also a good source of protein, fibre, and potassium (a whopping 254mg per serving size of 38g!) They are low on sodium and totally cholesterol free.
Carrot and Red Lentil Soup
Equipment
- Blender
Ingredients
- 500 g carrots grated
- 150 g dry red lentils
- 1 l vegetable stock
- 2 tsp cumin seeds
- 1/3 tsp chilli flakes or more, depending on how spicy do you want the soup be
- splash of oat milk
- 2 tsp olive oil
Instructions
- Wash and grate the carrots.In a large pan on medium heat, toast the cumin seeds and the chilli flakes for a minute until you can smell their aromas and the cumin seeds start jumping.Add the olive oil, followed by the grated carrots and the red lentils. let them simmer for 2 minutes stirring frequently. Add the vegetable stock. Cover the pan, turn down the heat and cook the soup for 20 minutes. When the red lentils are soft, add the oat milk, stir it in and cook for another minute or two.
- Blend the soup and serve with a dollop of vegan or dairy yogurt/crème fraiche/sour cream and your favourite bread.
Check out my other soup recipes:
Vegan Pumpkin Soup (Without Coconut Milk)
Vegan Roasted Pepper and Tomato Soup
Posh Creamy Cauliflower Soup With Truffle Oil (Vegan)