Ginger Carrot Red Lentil Soup

by Kirsten on January 12, 2014 · 17 comments

in Soups, Soups & Salads

 

029 a blog Ginger Carrot Red Lentil Soup

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.

022 a blog Ginger Carrot Red Lentil Soup

Ginger Carrot Red Lentil Soup
5.0 from 3 reviews
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Recipe type: lunch, dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 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
  • salt
  • pepper
  • pumpkin seeds, roasted
Instructions
  1. In a bigger soup pot heat oil over medium heat. Add the ginger and garlic. Stir until the garlic turns golden, about 1 minute.
  2. Add the onions and cook them until they turn soft, about 5 minutes.
  3. Add the carrots and cook for another 5 minutes.
  4. Add the lentils, cumin and bay leave. Stir and cook for one minute.
  5. 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.
  6. 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.
  7. Add lemon juice and season with salt and pepper.
  8. Ladle in soup bowls and sprinkle with roasted pumpkin seeds.
  9. Serve with hearty bread on the side.

 

016 640 blog Ginger Carrot Red Lentil Soup

pixel Ginger Carrot Red Lentil Soup

{ 16 comments… read them below or add one }

rebecca January 13, 2014 at 10:16 am

great soup recipe and love the addition of the lentils

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Yvette January 13, 2014 at 11:22 am

This looks simple and comforting. Yum!

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Patty January 13, 2014 at 5:13 pm

Happy New Year Kirsten!!!
I’m a huge fan of carrots (favorite veggie), ginger and red lentils-so this is a perfect soup for me-thanks and I will have to give this recipe a try (looks healthy too)…I’m so excited for your culinary trip to Germany-we sure have some great memories from last year-lucky you who is going back again in 2014!!!

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Kirsten January 14, 2014 at 10:06 pm

I so wish you would join me again!

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Joanne T Ferguson January 13, 2014 at 7:05 pm

G’day! Looks terrific, true!
When it gets HEAPS warmer (as is 109.4F here today;43C), your soup is on my list to do; great photos!
Cheers! Joanne

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Kirsten January 14, 2014 at 10:06 pm

Joanne, I am glad I could help. :) Keep warm!

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Nancy/SpicieFoodie January 14, 2014 at 6:51 pm

The colours in this soup are stunning! What a scrumptious recipe, thanks for sharing. Pinning it for later.

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Kirsten January 14, 2014 at 10:05 pm

Thanks, Nancy. The soup color is in support of the Denver Broncos.

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Edward Antrobus - If You Can Read, You Can Cook January 14, 2014 at 9:34 pm

Do red lentils taste different then the regular kind? Because I HATE lentils. I tell people that if I had to choose between lentils and starving, I’d choose the latter option.

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Kirsten January 14, 2014 at 10:02 pm

I find red lentils milder in taste compared to “normal” lentils. On the other hand I don’t really find lentils that strong tasting anyways.

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elisabeth@food and thrift January 16, 2014 at 9:59 am

Hi Kirsten, what a surprise to hear from you. I was thinking about you the other day; wondering if you’re still blogging. Such a huge change on your blog. Love the professional arrangement; most likely Word Press! (I’m putting your blog on my blog list, not to forget)

Love your delicious carrot-lentil combo soup. The color, and texture is pure awesomeness!
(I left a reply for you on my blog; sorry, I misspelled your name! How could I not spell it right; I have a dear friend from Norway who’s name is also Kirsten.)

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Kirsten January 18, 2014 at 10:47 pm

Hi Elisabeth, no, I am still around. Yes, I moved to Wordpress beginning of 2012. It took some time to get used to, but I prefer it over Blogger and would highly recommend it to anybody. Nice to hear from you!

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Bri January 18, 2014 at 3:33 pm

Thanks so much for sharing this recipe! I made it and everyone loved it. I even had other people ask me for the recipe. One comment though, I can’t see where you are supposed to put the lemon juice into the soup.

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Kirsten January 18, 2014 at 10:20 pm

Bri, I am so glad to hear everybody enjoyed the soup. Thanks for pointing out the mistake in the recipe. I just fixed it.

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Erica March 9, 2014 at 4:40 pm

As delicious as it is easy!!!
Making it for the 2nd time now.
Last time I used the leftovers as a sauce to top off some hollowed out zucchini stuffed with quinoah, my husband loved it.

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Erica March 9, 2014 at 4:43 pm

As delicious as it is easy! Making it for the second time today. Last time I used the leftovers as a sauce to top off some hollowed out zucchini stuffed with quinoah, it was yummy!

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