Sally Lunn's Curried Carrot Red Lentil Soup
Created by dienia b on July 3, 2023
- Servings: 12
- Prep Time: 9m
- Cook Time: 40m
- Recipe #41077
Ingredients
- 2 tablespoons olive oil
- 2 pounds carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 cup onion, chopped
- 2 leeks, white and light green only, chopped
- 1 lemon, chopped, (both peel and segments)
- 6 cloves garlic, smashed
- 1 tablespoon ground cumin, to taste
- 1 teaspoon ground cardamom, to taste
- 2 teaspoons garam masala, to taste
- 1/2 teaspoon smoked paprika, to taste
- 1/4 teaspoon cayenne pepper, to taste
- 1/2 pound red lentils
- 8 cups vegetable broth, more as needed
- 2 teaspoons salt
- 3/4 teaspoon pepper
How to Make
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Step 1: Mix spices together and set aside.
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Step 2: Prep veggies.
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Step 3: In a stock pot, heat the olive oil over medium-high heat.
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Step 4: Stir in the carrots, celery, onion, leeks, lemon and garlic, along with the cumin, cardamom, garam masala, smoked paprika and cayenne pepper.
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Step 5: Cook, stirring frequently, until the vegetables are softened and the spices are aromatic, 6 to 8 minutes.
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Step 6: Stir in the lentils and broth, and bring to a boil over high heat.
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Step 7: Reduce the heat to a gentle simmer, loosely cover and cook until the vegetables and lentils are tender, about 20 minutes.
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Step 8: Remove from heat, season with 2 teaspoons salt and three-fourths teaspoon pepper, or as desired.
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Step 9: Purée the soup either using a hand blender or in batches using a stand blender.
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Step 10: Check the soup for consistency, adding additional liquid if desired to thin.
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Step 11: Taste and adjust the spices and seasonings if desired.
Nutritional Facts
- 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