A creamy, mildly spiced, and healthy soup with the goodness of lentils and carrots. Made with everyday pantry ingredients and seasoned with lemon juice for a bright, fresh flavor. Enjoy it with some crusty bread or sandwiches for a light, comforting meal!!!
One food I can have at any time of the day or year is SOUP. I am particularly partial to the ones that require minimal ingredients, effort, time; as well as high in nutrition, and are just deliciousness :)) This Red Lentil soup checks all of those boxes.
Lentils are a staple in Indian households. It is normally consumed in the form of dals along with roti, rice, and a side of sabzi/curry. And guess what, they make great soups as well. Red lentils are one of my favorites as they not only taste great but cook fast too. Hence, perfect for the days when I am in the mood for a quick and healthy light meal. It's such a classic recipe to have in your repertoire.
When it comes to the nutrition profile, this one packs a punch as the lentils are rich in protein and fiber and carrots are loaded with vitamins.
Serve it with warm crusty bread, by itself, or as a starter. You are going to love it no matter what!!!
Looking for more deliciousness. Do try these healthy fall-winter soups to warm you up from inside out!!!
Vegan Butternut Squash Chipotle Soup
Ingredients
- 1 cup masoor dal or split red lentils, rinsed and soaked in water for 20 minutes
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1 large tomato, chopped
- ½ cup coconut milk
- 3 garlic pods, minced + 2 garlic pods, sliced and roasted in oil or vegan butter for garnishing
- ½ inch ginger, minced
- ¼ cup cilantro, chopped
- 1 teaspoon kashmiri chili powder or paprika
- 2 teaspoon curry powder
- 2 tablespoon lemon juice
- 1 tablespoon oil
- 1 tablespoon vegan butter (or butter if not vegan)
- 4 cups water
- salt to taste
Instructions
Instant Pot
- Turn the Instant Pot to Sauté mode. Add oil and vegan butter(or butter if not vegan) to the inner pot.
- Once it's hot, add ginger and garlic. Sauté for a few seconds and then add onions and carrots. Cook for 3-4 minutes.
- Now add tomatoes. Sauté until they turn slightly mushy.
- Stir in all the spices - chili powder, curry powder, and salt. Mix well.
- Add the drained lentils, cilantro, coconut milk, and water. Stir again.
- Cancel the Sauté mode. Close the lid with vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 6 minutes.
- Once the time is over and Instant Pot beeps, release the pressure after 2 minutes.
- Open the lid after the pin drops. Give it a good stir.
- Using an Immersion Blender, grind to a smooth purée.
- Stir in the lemon juice and ladle into bowls.
- Garnish with burnt garlic and fresh cilantro and serve with some crusty bread or sandwiches!!!
Stovetop
- Follow the same instructions as above if using a traditional Pressure Cooker. Close the lid and cook on medium flame till 4 whistles. Let the pressure release naturally. Purée, garnish and serve with sandwiches or bread!!
- If cooking in a pot, follow the steps from above. After adding everything, cook on low medium flame covered for 20-25 minutes or until lentils are well cooked. Puree, garnish and serve with sandwiches or bread!!
Recipe Notes
- You can make a mixed lentil shorba by using a combination of dals, like yellow moong and/or toor dal instead.
- Adjust seasoning and consistency by adding water if desired.
- Stays fresh in an airtight container in the refrigerator for 3-4 days, just adjust the consistency while warming up. It freezes well too.
