Ingredients

The following ingredients have 4 Servings
  • 3 cups vegetable stock
  • 1/3 cup dried red lentils
  • 1 pound carrots
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes ((optional))

Instruction

  • Peel and slice the carrots into 1/4-inch thick pieces.
  • Peel and dice the onion. Finely dice the garlic.
  • Warm up the olive oil in a large pot on medium to high heat. Sauté the diced onion for a few minutes, or until it's soft and translucent.
  • Add the diced garlic, red pepper flakes, cumin and coriander to the onion, and sauté for another minute.
  • Then, add vegetable stock, dried red lentils, and sliced carrots.
  • Bring the soup to a boil, and reduce to medium to low heat. Leave the soup to simmer for about 20 minutes, or until the lentils and carrots are tender.
  • Blend the soup smooth with an immersion blender. Alternatively, blend it in multiple batches using a regular blender.
  • Add any additional seasoning like salt and pepper to taste, and optionally add more vegetable stock if you want to give the soup a thinner consistency.
  • Serve the soup immediately while it's warm.