As a big soup fan I am always on the search for healthy and tasty new soup recipes. I prefer hearty soups made from scratch that make you feel warm and cozy from the inside. I made up this recipe a few days ago while Colorado was experiencing around 0 Fahrenheit temperatures. I didn’t want to leave the house and wanted to use up what I found in my fridge and pantry. That’s how this ginger carrot red lentil soup came together. Growing up in Germany red lentils are not known as a usual kitchen staple, but they truly have become a favorite of mine since living in the US. They cook quickly, are super healthy and are a big protein source. Most importantly, my family likes them, too. They gave this ginger carrot red lentil soup a big thumb up. I would advise you to double the batch and freeze some. It is always nice to have some homemade soup on hand.
|Ginger Carrot Red Lentil Soup||
- 5 large carrots, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1½ inches fresh ginger root, peeled, grated on microplane
- 1 teaspoon cumin
- 1 bay leave
- 1½ cups red lentils, picked through, rinsed
- 6 cups good vegetable broth
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- pumpkin seeds, roasted
- In a bigger soup pot heat oil over medium heat. Add the ginger and garlic. Stir until the garlic turns golden, about 1 minute.
- Add the onions and cook them until they turn soft, about 5 minutes.
- Add the carrots and cook for another 5 minutes.
- Add the lentils, cumin and bay leave. Stir and cook for one minute.
- Pour in the broth, bring to a boil, cover the soup and simmer on low for about 20 minutes or until the lentils are soft.
- Remove the bay leave and puree soup with a stick blender to the consistency of your liking. You could also add some more broth if you would like a thinner consistence for your soup.
- Add lemon juice and season with salt and pepper.
- Ladle in soup bowls and sprinkle with roasted pumpkin seeds.
- Serve with hearty bread on the side.