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!