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 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 result was this red lentil soup with carrots. The soup has cumin for earthiness, a bit of garlic for spice, and some garam masala and hot curry for heat. If you don’t have hot curry, use standard curry and add some cayenne to the soup.