Carrot and Red Lentil Soup

Simple, quick and filling soup with two main ingredients and a little cooking time makes a perfect midweek meal.

I always strive for simplicity, yet simplicity is the most difficult to achieve in any area of one’s Life. Yet it is the only way to move forward with more clarity, more peace, more ease. Which brings me to a question how can I simplify my Life more? How can you simplify your Life more to have more empty space? What would you do with that? Nothingness…

And so I bring you simplicity in a bowl, a warm, cozy, colorful, yet simple Carrot and Red Lentil Soup to warm you up in this first week of February. With two main ingredients and a little cooking time, it’s a perfect midweek meal.

I’ve kept it very simple, no fancy spices, few simple ingredients that you hopefully have around in your pantry. You could, however, spice it up with some ginger, cumin and coriander, even turmeric if you like. Anything goes with this one. I like to top my bowl of soup with some quinoa to make it into more of a substantial meal if you fancy trying it out. Oh, and you need plenty of lemon juice. Enjoy!

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Yield: 4 servings

Carrot and Red Lentil Soup

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Simple, quick and filling soup with two main ingredients and a little cooking time makes a perfect midweek meal.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, chopped
• 2 celery sticks, chopped
• 5 carrots, roughly chopped
• 1 cup red lentils (180 grams)
• 6 cups vegetable broth, stock or water (1.5 L)
• sea salt & pepper
• 1 lemon, juice
• chopped fresh parsley
• cooked quinoa to serve (optional)

Instructions

1. In a large pot gently heat about 2 tablespoons of olive oil, add chopped onion, garlic and celery and saute for about 5min.
2. Rinse lentils until running water and add them into the pot together with chopped carrots and your choice of liquid. Bring to a boil and leave to simmer for about 20min until the lentils and carrots are cooked.
3. Take off the heat and carefully blend until smooth. Season with sea salt and freshly ground pepper and plenty of lemon juice to taste.
4. Serve with a dollop of cooked quinoa and chopped fresh parsley for more substantial meal.
5. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 406Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 10889mgCarbohydrates: 60gFiber: 7gSugar: 25gProtein: 16g

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