Don’t ask me why, I’m in an Indian-style food kinda mood (I made this super easy vegan rice pulao recently). Maybe it’s because the weather is getting cooler, and Indian food is always warm, spicy and comforting. I don’t know. But I decided to make this quick 25 min carrot and red lentil Indian-style soup after work last week. I just threw some ingredients together, not knowing how it would turn out, and not expecting much, but I was pleasantly surprised! It turned out really good! And SO easy! Because you purée everything in the end, there’s no need to be fancy about cutting your vegetables, just quick chunks is good. I’d definitely make this again. So that meant I had to write it down so I don’t forget! haha
Do you have a favourite comfort food for cool weather?
Easy 25 min Carrot and Red Lentil Indian-Style Soup | Vegan, Gluten-Free
A nutritious and comforting Carrot and Red Lentil Soup, ready in under 30 minutes!
- 6 large organic carrots washed and cut in big chunks (leave the skin on, only remove yucky parts)
- 1 large onion cut in big chunks
- 3 garlic cloves minced
- 1 cup red lentils rinsed
- 4 cups low-sodium vegetable broth or water
- extra-virgin organic olive oil
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne powder
- 160 ml whole coconut milk not reduced fat
- 1 tsp unrefined sea salt
- black pepper to taste
- Heat up a large pot over medium heat. While it's heating up, start chopping the veggies. When the pan is hot, add a generous amount of olive oil and immediately add the vegetables (except garlic) in it to roast them a bit and develop flavour. Stir every minute or so. You can continue chopping while this is going, just add the veggies as you go until you're done (should only take a minute).
- Add the garlic and red lentils, stir. Add all the spices (except salt and pepper), and let it cook for a minute, stirring. Then add the water, cover, bring to a boil, and reduce temperature to medium-low heat and cook for 20 minutes. Add the coconut milk. Stir until all melted, cook for 1-2 minutes.
- Remove from heat, add the salt and pepper, and purée with a handheld mixer (be careful, it's hot!). Serve at once, accompanied by some roasted pumpkin and sunflower seeds, a nice slice of homemade country bread and a large green salad, and you've got yourself a healthy meal!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 223kcal | Fat: 8g | Saturated fat: 5g | Sodium: 1063mg | Potassium: 582mg | Carbohydrates: 29g | Fiber: 11g | Sugar: 5g | Protein: 9g | Vitamin A: 211% | Vitamin C: 8.5% | Calcium: 4.9% | Iron: 20.1%