Add the lentils now, too. It is a perfect comforting meal for the entire family to enjoy on a chilly day.

Everyday Carrot Lentil Soup Flora & Vino

Reduce heat and simmer until carrots and lentils are tender, about 40 minutes.

Carrot and lentil soup. Stir in the chopped coriander. Once cooked, use a hand blender to blend the soup until smooth. Leave the soup to simmer for about 20 minutes, or until the lentils and carrots are tender.

Add the vegetable stock and add the remaining carrots, potatos, and onion. Add 1/2 tsp of salt to the water. Add the carrot slices and cook for 2 minutes.

Add the broth and lentils. When the carrots are soft, mash them lightly. In a large pot over medium heat, soften the onion and garlic in the oil.

Saute for about 5 minutes or until very fragrant and the onion is translucent. Whilst they are boiling, dice the potatos and onion. Bring the soup to a boil, and reduce to medium to low heat.

Saute for an additional 5 minutes to soften the carrots and allow the flavors to blend together. I usually make large batches to freeze for my meal planning for a quick lunch or dinner during a busy week. Add the chopped carrot greens and cook for 5 minutes.

Add in all of the spices, salt and chopped carrots. Season with salt and pepper. Cover and let simmer for 25 minutes or until the lentils are tender.

Cook, stirring constantly, until fragrant, about 30 seconds. Puree with an immersion blender or carefully in a regular blender until no carrot chunks remain but there's still some nice texture. Bring to a boil 2 tbsp olive oil, 600g finely.

Then, add vegetable stock, dried red lentils, and sliced carrots. Boil half of the carrots in the water. With a spoon, scoop off about half of the mixture and leave aside.

Taste and add salt and pepper as required. Add in the red lentils, tomato paste, coconut milk and vegetable broth. (or use an immersion blender directly in pot.)

Stir in chopped onion, garlic, seasonings and bay leaf. Instructions in a large saucepan set over high heat, bring lentils and bouillon to a boil. Combine all ingredients except the lime juice in a pot and bring to a boil over high heat.

Stir in broth and lentils; Simmer for 25 minutes until the carrots and lentils are tender. Carrot and lentil soup is a hearty, flavorful, and healthy soup packed with fresh vegetables and greens.

⅓ cup dried red lentils, 3 cups vegetable stock. Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup. Step 2 blend carrot mixture in a blender, in batches if necessary, taking care when blending hot liquids.

Drain and cook them in 1 cup of water. Add in the carrot, lentils and vegetable stock to the pot. Blend the soup smooth with an immersion blender.