Spicy Carrot Lentil Recipe
Protein-packed, fiber-rich, and 100% plant-based to keep you warm and cozy all through soup season (which is every season).
Servings: 4 servings
Ingredients
- 2 tablespoons avocado oil
- 1 pound carrots, peeled and chopped about 5 medium carrots
- 1 onion, diced
- 5 cloves garlic, chopped
- 1 2-inch piece ginger, peeled and grated
- 4-6 cups rich vegetable stock
- 2 cups red lentils thoroughly rinsed
- 1 tablespoon gochugaru or other spicy hot pepper powder like crushed red pepper, chile flakes, or cayenne pepper
- 1 tablespoon tamari
- ½ teaspoon ground turmeric
- 1 teaspoon sea salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
Optional Garnishes
- thick yogurt
- chili oil
- sliced green onions
Instructions
- Heat 2 tablespoons avocado oil over medium heat in a large pot. Sauté chopped carrots, onions, garlic and ginger until everything is fragrant and onions are translucent, about 7 minutes.
- Add broth to pot. Bring to a boil, reduce the heat.
- Add red lentils, tamari, gochugaru, turmeric, salt, and black pepper. Bring back up to a boil, then reduce heat and simmer until carrots are tender and lentils are cooked through, about 20 minutes.
- Puree the soup with an immersion blender directly in the pot or in batches in a blender blender or food processor. Carefully blend, adding plain broth to the blender if needed to thin out texture. Pour blended soup back into pot and stir to combine.
- Ladle soup into bowls. Garnish with yogurt, chili oil, and sliced green onions if using.
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Notes
Store leftover Vegetarian Split Pea Soup in an airtight container in the refrigerator for up to five days or freezer for two months. Re-heat on stovetop, adding a few tablespoons of broth to "loosen" frozen soup in the pot.