Lentil soup is one of our absolute favorite things around here. When I first went Nutritarian, I started making my friend Monica’s version of lentil soup and just fell in love with it, adapting a few things to be vegan. Her recipe was so killer, and I used Bragg’s Liquid Aminos for the salty kick.
Cut to the chase and watch the video quick:
Red Lentil Carrot Soup Video
And I tell you, I love that soup so much, I gave it quite a prominent place in my first e-cookbook as well, the one I offer for free to anyone who signs up for my newsletter.
Since I started making it, I’ve had to cut parsley out of my life (kidney stones!) and I no longer use Bragg’s in any major way. But I am still in love with Monica’s soup. :D
But since I am always looking for new recipes as I go (you should see my dining room table, COVERED IN RECIPES)…and when I first met my husband, I learned that his favorite soup in the world is lentil soup. Talk about fate! :D
Since finding new recipes with lentils (they’re a fav!) is always on the list…when I came across this Carrot and Red Lentil Soup from Healthy-Delicious.com I knew I wanted to give it a Nutritarian go…
I’ve adapted it heavily to turn it Nutritarian, and at first I didn’t think it had enough flavor, but now I’m loving it. If you happen to be someone who loves salt a little more in your diet right now, feel free to season with full-salt stock, or Bragg’s Aminos or even salt. But for those of us doing the no-salt thing, this soup hits the spot in all the right ways.
And I didn’t add it to my recipe, but I think rosemary or Italian seasoning would be lovely in this soup as well! And Mark, a beloved YouTube subscriber, gave the idea of adding a little Thai Red Curry paste…and I think he’s onto something! :)
A sidenote that leeks play a great role in this soup, so if you’re unfamiliar, please feel free to check out my post on leeks, with a helpful quick video on the easiest way to prepare them.
- 1 onion, chopped
- 1 leek, chopped (see post about leeks)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 5 carrots, chopped (about 1½ cups)
- 1 cup red lentils, rinsed
- 4 cups water
- 2 bay leaves
- 1 lime, juiced
- ½ cup light coconut milk
- In a large soup pot over medium-high heat, add the onions and leeks and water saute, adding a tablespoon of water at a time, until softened.
- Make a space at the bottom of the pan, add a tablespoon of water and add the garlic and ginger. Saute independently for about a minute or until fragrant. Combine everything.
- Add carrots, leeks, lentils, water and bay leaves and cover. Bring to boil and reduce to simmer for about 20-30 minutes or until lentils are cooked through.
- Stir in the lime juice and coconut milk. Puree desired amount of the hot soup in a blender to create creaminess and add back to the soup. You can control how chunky or creamy the soup is at this point.
Products From the Video:
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