It’s getting chilly outside, so that means it’s time to start making soup. I spotted a bag of red lentils in Trader Joe’s, and just had to have them. The nice thing about lentils is that they cook fairly quickly. So, you can have delicious red lentil carrot soup in about an hour, without having to wait for beans to soak.
The lentils do need to be rinsed, but that only takes a minute.
Now that I had my lentils, it was time to find a recipe. I looked at several red lentil carrot soup recipes, and didn’t like any of them. Also, reading the reviews it sounded like the ones I did find needed some tweaking. I ended up combining two different recipes, and adjusting them based on the comments.
While this isn’t one serving, I did cut the original recipes in half because I didn’t want 8 servings of soup (no room in the freezer). This recipe makes 3-4 servings, depending on whether you have the soup as a main course or a side dish. Adding the rice will make it more filling.
The resulting red lentil carrot soup recipe has cumin for earthiness, a bit of red pepper flakes for heat, plus garam masala and ginger for warm spiciness.
Update: I came across still another recipe, which was for masoor dal (red lentils) as a side dish, and decided that with a bit of tweaking, it would make a wonderful, flavorful soup. It was, and it was even better than my original recipe. So, I’ve now ditched the curry, and added ginger for warm spiciness and turmeric for color.
More Lentil and Lentil Soup Recipes
Got lots of lentils? Not sure what to do with them? This recipe is pantry-friendly and has an unexpected special ingredient.
Want something heartier? This Middle-Eastern inflected recipe has earthy lentils, meaty lamb, and a hint of heat. Flavorful, and easy too.
A comforting soup that’s great for chilly weather. Just chop some veggies, add the ham, and simmer.