Sweet carrot red lentil soup blended with smooth coconut milk, citrusy lemon, spicy ginger, garlic, fresh coriander & parsley. Nourishing and comforting on every level. Dip into this with some scrummy gluten free bread!
Earthy tones are something quite special about lentils! I’m not usually the biggest fan of the red lentil texture but when you blend them to make a soup they give the creamiest, smoothest texture which brings you right back down to earth.
You’re welcome to play around with the ingredients of this recipe and many are easily interchangeable with seasonal herbs and spices.
Low in fat, nutrient dense, and usually pretty affordable to buy, red lentils are a go-to of mine, and I’m sure to a lot of you too! I always have a huge jar of them ready at home.
As these lentils are protein rich, it makes them great for making soups as they help to balance the carb, fat and protein ratio, easing digestion and promoting energy.
They are also full of polyphenols, active compounds that help to fight against harmful agents in the body, everything from ultraviolet rays and radiation to heart disease and cancer!
Also especially for the ladies, they are full of iron which is really important for efficiently pumping oxygen around the body. If you don’t get enough, that blood flow slows down and fatigue is a common result.
So all in all a tasty and mighty fine carrot red lentil soup! Dip into this with Beetroot Flaxseed Crackers.
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Cook the lentils in 2 cups of water for 10 minutes, with the lid off.⠀
Blend cooked lentils with remaining ingredients until smooth.
Serve and finish with crunchy toppings! I've added some crunchy paprika chickpeas, a recipe which you'll find in my Recipe Index.
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Ingredients
Directions
Cook the lentils in 2 cups of water for 10 minutes, with the lid off.⠀
Blend cooked lentils with remaining ingredients until smooth.
Serve and finish with crunchy toppings! I've added some crunchy paprika chickpeas, a recipe which you'll find in my Recipe Index.
What else do you use red lentils for?
Laura x
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