Stir to combine. Continue simmering, covered, until carrots are very tender, about 15 minutes. While both the carrots and lentils are cooking, heat 1 tablespoon of the remaining oil in a wide skillet over medium-high heat. Add lentils and garlic; cook 1 minute longer. Toss with olive oil, salt and pepper, and arrange on a rimmed baking sheet. Tomato, carrot and lentil soup is a must add to your recipe repertoire if you need a quick and easy meal the whole family can enjoy. Ingredients. Put the lentils in a bowl and knead them carefully using a potato masher or a special mixer tip. can lentils, drained and rinsed, instead) 1 tsp cumin 1/2 tsp coriander pinch of cayenne (optional) pinch of Himalayan sea salt 4 cups vegetable broth Cal-Organic Farms green onions, thinly sliced Freeze cooled chili in freezer containers. Blend in batches if using a stand blender, or use an immersion blender. This cookie is set by GDPR Cookie Consent plugin. Pour the dressing over the salad and toss to coat. Add pureed lentils to pureed carrots in a pan. Add in the red lentils, tomato paste, coconut milk and vegetable broth. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Stir in broth and lentils; bring to a boil. Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Two: Add the lentils to the pan and cook for a further 30 seconds. Learn More. Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine. Stir in carrots, broth and seasonings. Set a strainer over a bowl, and drain. Heat the saucepan over high until contents begin to boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Start with 4 cups of stock and add the other 2 cups if needed. Stir in red onion, coriander, lemon juice . Stir in ginger, turmeric, and toasted cumin. It's ready in under half an hour, or can be made in a slow cooker. Cook, stirring constantly, until fragrant, about 30 seconds. When the lentils are done, stir in the milk and whizz up the soup depending on how chunky you'd like it. Simmer, covered. Reduce the heat, cover and simmer for 15 minutes. Step One - Peel and dice the onion, celery, garlic and carrots. Meanwhile, rinse lentils in a mesh strainer. Cover lentils approx. Bake until lentils are tender but still intact, 40-60 minutes. Add carrots and shallots; cook, stirring often, until shallots are very tender, about 6 minutes. Ingredients 300g (10oz) carrots, scrubbed and chopped 60g (2oz) red split lentils 750ml (1 pint) hot vegetable stock teaspoon ground coriander Salt and freshly ground black pepper 2 tablespoons soured cream (optional) teaspoon coriander seeds, crushed (optional) WEIGHT CONVERTER I want to convert. Stir in grated carrot, bell pepper, and tomatoes. Dump onto the prepared baking sheet and arrange in a single layer. Subscriber benefit: give recipes to anyone. Carefully ladle the soup into a blender. This veggie soup is easy to make and under 300 calories Search Christmas Recipes Back to Main menu Find recipes Seasonal Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. For an instant pot select the soup programme, or cook on high for 7 minutes. Recipe from Good Food magazine, October 2005, Choose a brilliant new cook book when you subscribe. In a medium-large saucepan, Add the lentils, carrots, tomato paste, water, Italiano seasoning, salt and pepper. Cover pot and transfer to oven. Instructions. Directions In a large skillet, heat oil over medium-high heat. Next, add sweet potato cubes and fresh spinach leaves (roughly chop, if desired). Stir in coconut milk and fresh lemon juice and it's ready to serve! Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Serve carrots and lentils with a spoonful of Greek yogurt. If you want a smoother soup, save time by cutting bigger chunks and letting the blender do the work later. This cookie stores a visitor's unique identifier for Chartbeat tracking on your site. Used by Facebook to deliver a series of advertisement products such as real time bidding from third party advertisers. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa. 1-1/4 cups: 310 calories, 10g fat (1g saturated fat), 0 cholesterol, 574mg sodium, 47g carbohydrate (11g sugars, 12g fiber), 13g protein. Add the onion and saute on low for 7 or 8 minutes until the onions begin to soften. Wash and prepare the vegetables; cut the carrots and celery stems in (big) wedges. 1 tablespoon oil; 1 onion, diced; 2 clove garlic, minced; Throw them into a big pan with some hot oil and a generous pinch of salt. Stir in crushed tomatoes; cook, covered, 30 minutes longer. cup brown, green or black lentils, rinsed, onion, halved lengthwise, then sliced thin across the grain, pounds carrots, peeled and sliced thin (about 4 cups sliced), tablespoon tomato paste dissolved in 1 cup water. This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side. Toss carrots, onion, oil, and turmeric together in a bowl and season with salt and pepper. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The method for this Spiced Carrot and Lentil soup is super easy, chop up the carrots and onion. To prepare lentil salad: Whisk oil, lemon juice, cumin, cinnamon and cayenne (if using) together in a large bowl. Preheat the oven to 450 degrees. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Grate the ginger, and chop and de-string the celery. In a large skillet, heat oil over medium-high heat. Place half the cumin seeds, half the chilli flakes, the oil, carrots, lentils and 700ml stock into your slow cooker pot. Step Two - Check that the seal is properly in the lid, and that the weight is set to pressure. Add the coriander, cumin, and salt and pepper and stir for 20 seconds. Cancel saut mode and add the lentil, diced tomatoes, broth, salt, and pepper, and stir. Crush the 2 teaspoon of Italian seasoning into the soup and season to your liking with salt and pepper. Stir in the ginger, garlic, cumin, turmeric, salt, black pepper and cayenne (if using) for 30-60 seconds or until fragrant. These cookies will be stored in your browser only with your consent. Add garlic, carrots, celery, and all the spices. Add the garlic and carrots and salt to taste. or until the vegetables are tender and the lentils are cooked. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Turn the. Halve carrots lengthwise and cut beets into wedges. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). There arent any notes yet. Toss roasted carrots and cooked lentils together in a bowl, drizzle with prepared dressing, and top with dill. Add carrot dials (diced carrots), cumin, turmeric, coriander, paprika, pepper, and salt. Now saut for 5 minutes. Transfer to a 5- or 6-qt. Wash, dry the vegetables. Saute for an additional 5 minutes to soften the carrots and allow the flavors to blend together. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Reduce heat to low, cover, and gently simmer until carrots are tender, about 35 minutes. Peel and dice the carrot. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil. Then reduce the heat and simmer for 20-25 minutes, until the lentils are tender. Serve with avocados and, if desired, sour cream, red onion and additional paprika. Analytical cookies are used to understand how visitors interact with the website. Close the lid of the instant pot, place the valve in the seal position, select manual . Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. The cookie is used to store the user consent for the cookies in the category "Analytics". Put the chopped onions, garlic and carrots into a pot with 2 cm of water. Then put everything in your automatic pressure cooker or Instant Pot. Note: The information shown is Edamams estimate based on available ingredients and preparation. Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly. Also, add soaked lentils. And after a bit of tweaking, I have to say this is . It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Add them to the pan, and cook briefly over the heat. Cook the onion for 2-3 minutes. Season with 1 teaspoons salt and a few grinds of pepper. Add at least half a pint of stock, stir again then cover and simmer gently for 20 . Cook for an additional 6-8 minutes. This cookie is installed by Google Analytics. Put the kettle on to boil while you finely slice the onion. Step-by-step instructions. These cookies track visitors across websites and collect information to provide customized ads. Roast the carrots in the oven for 25 to 30 minutes, or until fork-tender and golden brown, tossing about halfway through baking. Add the fried onions. Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. Leave a Private Note on this recipe and see it here. Blend until pureed. By clicking Accept All, you consent to the use of ALL the cookies. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent. Add the carrots, lentils, and stock and bring to a boil. Filled with flavor and color, it leaves me energized and nourished. Fry the onion in the rapeseed oil in a large saucepan for 8-10 minutes on a medium heat until soft. Add celery, garlic, ginger, and saute for 2-3 minutes. Coming together in just 20 minutes with a handful of pantry and fridge staples, this is one meal you will find yourself turning to time and time again. Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally. Remove the lid and continue to cook if there is any excess water. It also makes a fun dip for your favorite crackers or cubes of bread. In a large bowl, toss together carrots, garlic, 3 Tbsp (45 mL) canola oil, salt, and pepper. This cookie stores timing information about when this visitor has visited your site before. Add more water if it dries out. Press saut mode on the instant pot and add oil. Cook for 2 minutes. Method. Step 4 - Simmer with the lid on for 15 minutes until the lentils are cooked soft. Ingredients: 1 cup dry green lentils, rinsed and drained 1 lb carrots, peeled and cut at a bias into 1/4-inch thick slices 1 small yellow onion, chopped 1/2 teaspoon cinnamon 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Juice of 1 lemon Olive oil Salt Black pepper 2 teaspoons chopped fresh dill Add lentils, vegetable broth, and salt; bring mixture to a boil. Reduce the heat, cover and simmer for 15 minutes. Opt out or contact us anytime. Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and . Notes Read the full blog post for helpful tips on cooking lentils! In a medium-sized soup pot set over medium heat add olive oil. Taste and adjust salt. Instructions. Roast for 30 minutes, until carrots are slightly caramelized and tender, stirring occasionally. This enables us to distinguish between new, returning, and loyal visitors. I think this Spiced Carrot and Lentil Soup tastes delicious topped with fresh cilantro and extra red pepper flakes. Cooking lentils is as easy as 1, 2, 3. Heat through without boiling. Spray a casserole dish with cooking spray if needed. Reduce the heat to low and simmer for about 20 minutes, or until the lentils are . Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, chopped tomatoes, celery, tomato puree and curry powder to the pot and stir together. Add the lentils, vegetables and dates to the dressing; stir until well combined. The cookie is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. Step-by-Step Instructions Heat olive oil in a large Dutch oven or pot over medium heat. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. 1 pound carrots, cut into thin half-rounds, salt and freshly ground black pepper to taste. However, you may visit "Cookie Settings" to provide a controlled consent. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Meanwhile, heat oil in a large skillet over medium heat. Add the garlic, rosemary, and rinsed lentils to the pot and stir. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Add lentils and water to stock pot and bring to a boil. Step 2 - Add the garlic and ginger and saute for 1 more minute. This cookie is installed by Google Analytics. Instructions. A delicious, spicy blend packed full of iron and low in fat to boot. Combine water and lentils in a saucepan and bring to a boil. Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds in a large bowl. Add diced onions and carrots and saut for 4-5 minutes until the onions are translucent and the carrots start to soften. Stir in the lentils, garlic, ginger, cumin and paprika until combined and saut for 1-2 minutes. Drop into the pan, stir and cook for 3 minutes. Your daily values may be higher or lower depending on your calorie needs. Cook for 30 to 40 mins or until everything is tender. Add 1 to 1 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Amount is based on available nutrient data. Heat the olive oil in a large pot over medium heat. Heat the oil over medium heat in a heavy casserole or skillet. You could add cooked shredded chicken at the end of cooking, too. Reduce the intensity of the flame, boil the lentils under the lid for 20-25 minutes, until it boils hot. Drain lentils well and discard garlic and bay leaf. Roast until a fork can easily pierce carrots and beets, about 40 minutes. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Add cooked lentils to the blender along with cup of reserved water from cooking lentils. It's also affordable and a terrific way to fit in more veggies and legumes. Preheat oven to 300F. STEP 3 Simmer for 15 mins until the lentils have swollen and softened. Combine water and lentils in a saucepan and bring to a boil. Heat the olive oil in a Dutch oven to medium. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. To prepare the dressing, whisk together orange zest and juice, ginger, oil, and season with salt and pepper to taste. Stir in the dissolved tomato paste, sugar and lentils. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Toss to . Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Add the lentils, broth, and coconut milk. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender. Line a baking tray with parchment paper. Tara Parker-Pope, "Everyday Happy Herbivore". It should not be considered a substitute for a professional nutritionists advice. Get recipes, tips and offers in your inbox. Serve! 1 cup finely chopped carrot 34 cup dried lentils, rinsed 34 cup uncooked brown rice 34 cup shredded cheddar cheese 12 cup chopped green pepper 12 teaspoon dried thyme 12 teaspoon dried basil 12 teaspoon dried oregano 14 teaspoon salt 14 teaspoon rubbed sage 14 teaspoon garlic powder 1 (14 1/2 ounce) can chicken broth 1" with chicken broth and add the thyme, rosemary and a little salt and pepper. This recipe for spicy carrot and lentil soup is as easy as it is delicious. It can be the blandest, most boring soup ever. Line a baking sheet with parchment paper. Meanwhile, cook the lentils in a pot of boiling water for 5 minutes, until just tender. Enjoy hot or cold! Then turn to low and simmer uncovered for 15 minutes. Cook for 1 minute. Salad can be stored in an airtight container in the fridge for several days. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Add the carrots and saut until carrots are tender, about 10 minutes. Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes. 4 cups chopped carrots 2 15- ounce cans diced tomatoes 1 cup dry red lentils, rinsed teaspoon kosher salt 3 cups broth, chicken or vegetable for vegetarian and vegan To Add at the End 1 cup coconut milk 2 tablespoons apple cider vinegar, or fresh lemon juice 1 tablespoon maple syrup Optional Serving Suggestions Cook, covered, on low 4-6 hours or until vegetables and lentils are tender. Transfer to a 5- or 6-qt. Combine the stock and lentils together in a medium saucepan, bring to a boil and reduce to a simmer. Advance preparation: This will keep for three to four days in the refrigerator. It does not store any personal data. NYT Cooking is a subscription service of The New York Times. Reserve. Simmer on low heat for 20 minutes, or until lentils are tender. Cover and cook on High for 3 hours until the lentils are tender. Scoop out about half with a spoon and set aside. Prep Time: 10 minutes Cook Time: 30 minutes Category: Salad Method: Stovetop For a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk. Set by Google Analytics and Google Tag Manager to allow website owners to track visitor behaviour and measure site performance. The dish is delicious served at room temperature. Peel and roughly chop the carrots, onions, and garlic. Hearty Lentil Soup Whole Foods Market balsamic vinegar, ground black pepper, green lentils, large carrots and 4 more Lentil Soup Pretty Bee olive oil, garlic cloves, green lentils, chicken broth, dried thyme and 7 more Veggie Loaded Lentil Soup Life Made Simple olive oil, ground black pepper, olive oil, carrots, green split peas and 17 more The pattern element in the name contains the unique identity number of the account or website it relates to. Add a little water to stop it from burning. Simmer for 15 mins until the lentils have swollen and softened. These cookies ensure basic functionalities and security features of the website, anonymously. Are There Really Stones in Dried Beans and Lentils? STEP 2. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. To use, partially thaw in refrigerator overnight. This is a short-lived cookie that carries click information from one page to the next. Ingredients2 tsp cumin seedspinch chilli flakes2 tbsp olive oil600g carrots, washed and coarsely grated (no need to peel)140g split red lentils1l hot vegetable stock (from a cube is fine)125ml milk (to make it dairy-free, see 'try' below)plain yogurt and naan bread, to serveMethodSTEP 1Heat a large saucepan and dry-fry 2 tsp cumin seeds and a Rebekah Ranes, Sedona, Arizona, Carrot and Lentil Chili Recipe photo by Taste of Home. Rinse lentils and add to mixture. Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. ** Nutrient information is not available for all ingredients. Add the onion, celery, carrots, garlic, and a generous pinch each of salt and pepper. Stir in the coconut milk and lemon juice. Mix well and saute for 10 minutes. 3 cups Cal-Organic Farms carrots, peeled and diced 3 stalks Cal-Organic Farms celery, diced 1 cup lentils, rinsed and sorted (or sub 2 15 oz. Get recipes, tips and NYT special offers delivered straight to your inbox. Add garlic and red curry paste and cook 2-3 minutes until garlic becomes fragrant. Once the oil is hot, add the carrot, onion, and celery. Add in the garlic, kosher salt, black pepper, and curry powder. Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Method. Add garlic; cook and stir until fragrant, about 2 minutes. This is a great, protein-rich, vegetarian dish of Turkish origin. Home Dishes & Beverages Chilis Vegetarian Chilis. Add the carrots and saut an additional 4-5 minutes or until the carrots are slightly soft. Stir in chopped onion, garlic, seasonings and bay leaf. This enables us to track which links on a page were clicked on to display to editors in real-time. Instructions. Stir in mint just before serving. Saut the onion and garlic until soft, about 2 minutes then add the spices and continue to saut about 4 minutes. Add the grated carrot and sautee for 3-5 minutes until soft. Line a baking tray with parchment paper. Season carrots and lentils with salt and pepper and cool to room temperature. Remove the husks from the bulb, chop the vegetable into small pieces. 255 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 10 grams protein; 690 milligrams sodium. Meanwhile, gather together the curry powder, ground cumin, red lentils, chilli and chopped-up coriander stalks. Once the oil is hot add in the diced onion and saute just until soft. Wash and chop all your vegetables. Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Add drained lentils, carrots, and cilantro to oil and lemon juice mixture. If you are making a chunky soup, then cut the vegetables into small pieces. Add all spices, stirring constantly. Our red lentil soup with carrots is a simple lentil soup recipe. In a Dutch oven, heat the olive oil over low heat. Be the first to leave one. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Braised Carrots with Creamy Lentils & Dill, Carrot, Lentil & Seed Pate with Rosemary & Cracked Pepper. slow cooker. Vegan Indian Curry with Cauliflower and Lentils. Choose the type of message you'd like to post. Preheat oven to 400F (200C). Toss until well coated. Cook, stirring, for two to three minutes until the carrots begin to soften. This cookie expires after 30 minutes but the timer is reset if a visitor visits a new page on your site before the cookie expires. You'll need 4 cups of vegetable broth which is the same as 1 regular sized carton. This ensures that we capture as much engagement data as possible. Finally add smoked paprika, dried oregano, fresh parsley roughly chopped, and vegetable stock. See our Privacy Policy. Taste of Home is America's #1 cooking magazine. Necessary cookies are absolutely essential for the website to function properly. Add in carrots and red lentils and bring to a gentle boil. Over medium heat, add coconut oil to a large pot and saute onions until translucent, about 3-5 minutes. How to Make Carrot & Lentil Soup First, grab the ingredients (see notes above)! Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Add onion; cook and stir until tender, 4-5 minutes. Add the onion and coriander seeds. Cover the baking sheet with foil and bake for 45 minutes, until carrots are just tender. Stir to combine. Add salt and pepper, to taste. Step 3 - Add the red lentils, vegetable stock, lemon zest, and all the spices. Add them all to the pan once the carrots and onion start . Remove skillet from heat. Choose a new cookbook worth up to 28 when you subscribe to our magazine. We also use third-party cookies that help us analyze and understand how you use this website. Step 5 - Add lemon juice and puree with an immersion blender. Cover and cook over medium heat for 5-10 minutes, stirring occasionally. Skim off froth. Add lentils and garlic; cook 1 minute longer. Put pureed carrots in a large pan. Slow-Cooker Sweet Potato Chocolate Mole Soup, 22 Slow-Cooker Cake Recipes That Are a Piece of Cake to Make, If You See a Purple Porch Light, This Is What It Means, Do Not Sell My Personal Information CA Residents, 6 cups chopped carrots (about 10 medium carrots), 1 carton (32 ounces) reduced-sodium vegetable broth, 1 can (15 ounces) crushed tomatoes, undrained, Optional: Sour cream, sliced red onion and additional paprika. I serve this with yogurt, sour cream or plant-based cheese. You also have the option to opt-out of these cookies. While the carrots are roasting, prepare the lentils. Instructions. Bring to a low boil, covered, checking every 10 minutes or so to make sure the lentils are still covered with broth. Set a strainer over a bowl, and drain. Remove from heat. Cook, stirring often, for 5 minutes. Carrot-Lentil Cakes 3 cups peeled and roughly diced carrots (about 4-5 large carrots) 1 cup split red lentils, thoroughly rinsed 2 cups water 1 cup old-fashioned rolled oats, divided 2 cloves garlic, smashed and peeled 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon ground cumin Gently saut over a medium heat for 5-7 minutes. Heat oven to 400F. Stir for a few minutes and then add in the carrots, lentils, coconut milk, and tomatoes. Tips and techniques from the Good Food team. Directions Preheat oven to 400F (200C). Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Meanwhile, combine the lentils and water in a medium saucepan over high heat. * Percent Daily Values are based on a 2,000 calorie diet. Taste and add more lemon juice, if desired. (-) Information is not currently available for this nutrient. Quick tip: The smaller the roasting vegetables are cut, the shorter the roasting time. Add the broth and 2 cups of water and bring to a boil, then reduce the heat to simmer. How to make carrot and lentil soup - Step by step One: Add the oil to a large pan and once hot, add the carrots and onion and cook for 2 minutes. Sweet Potato, Carrot, Apple, and Red Lentil Soup. Remove from heat. Meanwhile, heat the oil in a frying pan over a medium heat, then add the onion and sautee for a few minutes until translucent but not browned. Carrot and Lentil Soup with Ham is a tasty first course or main dish soup that is easy, flavorful, nutritious and ready in about an hour. 4.80 from 5 votes Print Recipe Pin Recipe Prep Time 15 mins Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. 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