Creamy Carrot and Red Lentil Soup

A delicious and nutritious blend of carrots and red lentils in a creamy soup base, topped with spiced yogurt and fresh cilantro.

Ingredients

2	tablespoons olive oil
1	chopped
2	minced
2	tablespoons minced or grated
	sliced into rounds about ½" thick
⅔	cup red lentils
6	I like a mix of about half and half
	juice from 1 small lemon
	salt
⅔	cup preferably Greek, nonfat is fine
¼	teaspoon cumin
2	tablespoons cilantro

Instructions

• 1. Begin by warming the olive oil in a dutch oven or heavy soup pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion softens and starts to become translucent, approximately five minutes.
  2. Next, add the minced ginger and continue to sauté, stirring frequently, for about a minute.
  3. Now, introduce the sliced carrots, red lentils, and the vegetable stock or water. Bring the mixture to a gentle boil, then reduce the heat, cover the pot, and allow it to simmer, stirring occasionally, for roughly 15 minutes or until the carrots are tender and the lentils are fully cooked. Once done, remove from heat.
  4. Using an immersion blender, carefully puree the soup until smooth. Stir in the freshly squeezed lemon juice and season with salt, adjusting to taste.
  5. In a separate bowl, combine the cumin with the plain yogurt. Finely chop the cilantro, keeping it aside. To serve, ladle the creamy soup into bowls and garnish each with a generous dollop of the spiced yogurt and a sprinkle of fresh cilantro.

Jul 22, 2024