My hubby and my mother-in-law both make different variations of carrot and red lentil soup with ginger and cumin. Both are delicious, but I would never say so if one was actually better than the other 😉
I had a craving for it but my hubby was super busy that day, so I tried my hand at my own variation of the recipe, and I’m really happy with the result!
This soup is loaded with carrots, onions, and garlic, and the red lentils add a punch of protein and iron. My version is heavy on the cumin, which I think is ideal but if you aren’t suuuper into cumin, you may want to scale it back a bit.
This recipe doesn’t quite fall into my Weeknight Quickie category (prep time 30 minutes or less), but it’s still very easy and is ready in about an hour. The extra time comes from the lentils needing to cook and simmer. However, it’s very low-maintenance and once it’s simmering, it just needs a little stir now and then.
I had a lot of carrots to use up when I set out to create this recipe, so it yields about 10 servings! It’s a great one to make on a Sunday so you can have lunches all ready to go during the week, or you can freeze some for future leftovers.
What you need:
6 cups sliced carrots (about 8-10 large carrots) – $1.60
3.5 tbsp ginger, peeled and minced – .15
2 medium white cooking onions, finely chopped – .50
5 large cloves garlic, minced – $1
4 tbsp canola oil – .10
10 cups vegetable broth + 2 cups water – $1
2 cups red lentils, rinsed thoroughly – $1.13
3 tbsp nutritional yeast – .20
1 tsp garam masala – .05
1/2 tsp turmeric – .05
1 tbsp + 1 tsp cumin – .08
1/2 tsp salt, or to taste – .05
Sprinkle of fresh ground pepper, to taste – trace
What you do:
1) Peel and chop all your veggies. Set aside the garlic and onion together (one bowl is fine), but keep the carrots and ginger in their own individual bowls or piles. Gotta keep ’em separated! 😉
2) Add the carrots to a countertop or stovetop steamer, and steam them thoroughly until they are VERY soft/mushy. This will make it much easier to blend them for a nice smooth texture. When they are fully steamed, remove from heat and set aside to cool.
3) While the carrots are steaming, prepare your vegetable broth, and rinse the lentils thoroughly with warm water.
4) Set a large soup pot on the stove, and heat the oil on medium-low heat. Add the onions and garlic, and sautee until soft but not yet starting to brown. Add the vegetable broth, lentils, and ginger.
5) Increase heat to medium-high and bring the soup to a gentle boil. Reduce heat to low, cover and allow to simmer for about 20 minutes, until all the lentils are fully cooked and soft.
6) While the soup is simmering, haul out your steamed carrots and add them to a food processor or blender (food processor preferred). Add a ladle full of the soup broth to make blending easier. Puree the carrots on high until mostly smooth. It’s actually kind of nice to have a few pieces of carrot still intact, so don’t worry too much about it being super smooth!
7) Add the carrots to the pot and stir them in thoroughly. Add all the spice and nutritional yeast, and stir until well combined. Taste a little to see if you want more salt. Add more as desired. Simmer for another 15 minutes to combine flavours.
Serve immediately, or allow to cool and refrigerate leftovers.
Makes 10 servings.
Total cost: $5.91
Cost per serving: .59 cents! Woo!
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