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Tuesday, September 24, 2013

Lentil Carrot Soup

With the season transitioning from Summer to Fall, you may not realize it, but the foods start changing too. Soup season has arrived! During the Fall and Winter seasons, soups become more popular due to their warming and soothing properties. More pumpkin and other squash recipes start to pop up everywhere, and not to mention the desserts! This recipe is just the first of many to come for this lovely Fall season.

This soup recipe is super simple, vegan, and has only 110 calories in a cup!

4 large carrots
1 c dry lentils
3 1/2 c water
1 medium onion, roughly chopped
3 cloves garlic, chopped
seasoning( liquid aminos, black pepper, garlic powder, paprika)

Add all of the ingredients, except the seasoning, in a pot that is at least 2 quarts. Allow the ingredients to cook on medium heat for 45 minutes or until the lentils are soft. Check the pot and stir every ten minutes to make sure the pot does not boil over. Once the lentils are cooked, empty the contents of the pot into a blender and blend until smooth. Pour the soup back into the pot and season accordingly. Salt definitely enhances the flavor, but if you are worried about your sodium intake use liquid aminos. The seasonings can be as simple as just garlic powder and paprika. NOTE: For a thick, hearty soup use less water. For a thinner soup, add more water. Enjoy!

  • Feel free to top the soup with herbs and spices. I topped the soup with some crumbled tofu and cilantro 
  • For a hearty meal, serve soup with some bread.
  • Experiment with other vegetable pairings for the lentils. Parsnips, beets, squash, pumpkin, etc.
  • Add 3 tbsp of ginger and some sriracha for a delightful asian twist!

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