Sally Lunn's Curried Carrot Red Lentil Soup
Recipe: #41077
July 03, 2023
"From Bath England. Adjust the spices to your taste. These are strong flavours."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (316.2 g)
- Calories 151.6
- Total Fat - 2.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 1082.8 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 9.3 g
- Sugars - 7.1 g
- Protein - 6.4 g
- Calcium - 64.8 mg
- Iron - 2.6 mg
- Vitamin C - 18 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix spices together and set aside.
Step 2
Prep veggies.
Step 3
In a stock pot, heat the olive oil over medium-high heat.
Step 4
Stir in the carrots, celery, onion, leeks, lemon and garlic, along with the cumin, cardamom, garam masala, smoked paprika and cayenne pepper.
Step 5
Cook, stirring frequently, until the vegetables are softened and the spices are aromatic, 6 to 8 minutes.
Step 6
Stir in the lentils and broth, and bring to a boil over high heat.
Step 7
Reduce the heat to a gentle simmer, loosely cover and cook until the vegetables and lentils are tender, about 20 minutes.
Step 8
Remove from heat, season with 2 teaspoons salt and three-fourths teaspoon pepper, or as desired.
Step 9
Purée the soup either using a hand blender or in batches using a stand blender.
Step 10
Check the soup for consistency, adding additional liquid if desired to thin.
Step 11
Taste and adjust the spices and seasonings if desired.
Tips
No special items needed.
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