Easy Lentil Soup
This 7-ingredient blended lentil soup recipe is velvety smooth, creamy and nourishing! Ready in less than 25 minutes, it's a high-protein and delicious soup.
Servings: 4
Calories: 218kcal
Cost: $5
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 4 medium carrots coarsely grated
- ¾ cup (140g) dried red lentils uncooked
- 4 cups (1 litre) vegetable stock/broth
- ½ cup (100ml) milk or dairy free vegan milk
- 1 teaspoon ground cumin
To serve (optional)
- Chopped fresh parsley
- ground cumin and chili flakes
Instructions
- Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.
- Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.
- Reduce the heat and simmer for 15 minutes or until the lentils are cooked.
- Puree with a hand held blender or food processor. Add more water to thin, if desired.
- Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds.
Video
Nutrition
Calories: 218kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Sodium: 70mg | Potassium: 686mg | Fiber: 14g | Sugar: 6g | Vitamin A: 12850IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 3.6mg