Ginger Carrot Red Lentil Soup |
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
- 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
- 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/01/12/ginger-carrot-red-lentil-soup-2/
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