Red Lentil Soup (& also Carrot Soup)

This is my new favourite soup! Soooo delicious. 🙂

Red Lentil Soup

Ingredients:

  • 1 ½ Tbsp. olive oil

  • 1 large onion

  • 3 garlic cloves

  • 1 ¼ tsp cumin

  • ½ tsp tumeric

  • ½ tsp cayenne (1/4 maybe; when I made it full bore, it was too spicy for my taste)

  • ½ tsp salt

  • ½ cup tomatoes, diced (I used canned, since tomatoes at this time of year taste like cardboard)

  • 1 cup dried rinsed red lentils

  • 4 cups water

  • 1 ½ cups vegetable broth

  • 3 carrots, sliced

  • 3 celery ribs, sliced

  • 1 cup spinach, chopped

  • 2 Tbsp parsley, chopped

Directions:

  1. Saute onion in a soup pot.

  2. Add garlic, cumin, tumeric, cayenne & salt.

  3. Cook for 2 minutes.

  4. Add lentils, water & broth & tomatoes. Bring to a boil.

  5. Reduce heat to medium & simmer, uncovered, stirring occasionally, for 15 minutes.

  6. Add carrots & celery. Cook for 5 more minutes (or maybe a bit longer).

  7. Add chopped spinach.

  8. Serve garnished with parsley (or not. Works either way, to be sure)

** Freezes well.

** There are several other soup recipes in the Collections posting, under S for Soup. (They’re all pretty simple & quick. & hearty. & delicious! 🙂🙂)

Carrot Soup

  • 2 – 3 Tbsp. butter or margarine

  • 7 medium carrots, peeled & sliced

  • 1 medium onion, chopped

  • 1 medium potato, peeled & chopped

  • 1 tsp. dried thyme

  • 5 cups chicken or vegetable broth (I use vegetable bouillon)

  • ½ cup cream or milk

  • Salt & pepper

  • Croutons

 

Directions:

1.     Melt butter in saucepan.

2.     Add carrots, onion & potato. Cook, stirring, 10 minutes.

3.     Add stock & cook, covered, until vegetables are tender (about 15 minutes).

4.     Process soup in blender or food processor until smooth.

5.     Return to pot, stir in cream (or milk) & heat through.

6.     Season with salt & pepper.

7.     Serve with croutons (if desired. I never desire this myself, personally.)

 

Yield: 6 servings