Carrot And Lentil Soup

This carrot and lentil stew is not only delectable but also wholesome. It’s rich and velvety, making it ideal for chilly autumn/winter evenings when you crave something warm and soothing. Additionally, it’s straightforward to prepare and can be tailored to fit your preferences.

_{This stew pairs beautifully with some crusty bread (I included a photo below as a reminder), so be sure to purchase or prepare some.}

Reasons to adore this carrot lentil stew recipe

This carrot and lentil stew reigns supreme among soups. Well, aside from my zucchini stew, which my family absolutely loved, I enjoy crafting soups since they are remarkably simple to create and quite budget-friendly as well.

This carrot and lentil stew is vegan-friendly, gluten-free, and devoid of dairy. It’s also filled with nutrients from the carrots, lentils, and other essential elements used. This stew is sure to become a family favorite. It’s that amazing. Did I mention it freezes and reheats wonderfully, too? You will enjoy this, so let’s dive in.

Related articles: Pressure cooker carrot stew and chicken lentil stew

Ingredients you will require

Here are the components necessary for this quick and simple carrot and lentil stew.

Carrots: Thoroughly washed and chopped into uniform small pieces or rounds to ensure quicker cooking.

Red lentils: I prefer using red lentils for this recipe because they cook faster than other varieties and I appreciate their color. You are welcome to use any kind of lentils you have or substitute uncooked ones with canned alternatives.

Water

Vegetable broth cubes

Spices: I utilized ground cumin, red pepper flakes, cumin, ground coriander, smoked paprika, and turmeric.

Garlic paste

Ginger paste: Feel free to skip this if you’re not a fan of ginger in your dishes.

Brown onion: Any variant of onion would suffice for this recipe.

Olive oil: You can replace it with avocado oil or any other neutral cooking oil you prefer.

Unsalted butter: For an extra layer of flavor and richness. You can omit this if you wish to keep the stew as clean as possible.

1/3 cup Cashew nuts

Fresh coriander for garnish

Salt and black pepper to taste

Procedure for making spicy carrot and lentil stew

In a Dutch oven, pour in olive oil and butter and heat until sizzling.

Introduce the onion and red bell pepper, sautéing until the onion becomes soft, translucent, and aromatic. Following that, add the minced garlic and spices (smoked paprika, thyme, cumin, turmeric, coriander, and red pepper flakes). Mix thoroughly and cook for approximately 30 seconds to enhance the spices’ flavors.

Incorporate the chopped carrots and mix well. Crumble in the vegetable broth cubes, then add the lentils and cashew nuts. Pour in water and season with salt and black pepper, stirring to amalgamate.

Cover the pot, lower the heat to medium-low, and let it simmer for 20 minutes, or until the carrots are tender enough to pierce with a fork and the lentils are thoroughly cooked.

Utilize an immersion blender or transfer the mixture to a blender and blend until smooth.

Return the stew to the heat. Include more water or stock if needed to reach your preferred thickness, as the stew may thicken upon cooling. Lastly, season with salt and black pepper to your liking.

Ladle into bowls and garnish with olive oil or chili oil along with fresh coriander. Enjoy!

How to preserve

Carrot and lentil stew can be kept in the refrigerator for 4 to 5 days or frozen for up to 3 months. Thaw and reheat on the stove or microwave.

Can I prepare this stew in a soup maker

Certainly, this stew can be made using a soup maker. Simply adhere to the guidelines for your specific appliance and adjust the components as needed.

Do I need to include cashews in the stew

No. Adding cashews to your carrot and lentil stew is optional. I included them for added creaminess and protein.

I enjoy cream in my stews. Is it possible to add some?

Yes. You may stir in coconut milk or heavy cream before serving.

Will canned lentils work for this recipe?

Absolutely. Just incorporate them at the end (4-5 minutes) of the cooking duration just prior to pureeing the stew. Most instructions for canned lentils suggest cooking on the stovetop for 3-4 minutes.

Suggestions

This recipe is quite flexible, so feel free to personalize it to your taste! Here are some suggestions for modifying this carrot lentil stew:

• Add more red pepper flakes or top with sriracha sauce or chili oil for an added kick.
• Replace the vegetable broth with chicken stock for a non-vegetarian alternative.
• Mix in diced potatoes, sweet potatoes, and butternut squash for additional texture and flavor.
• For a creamier consistency, incorporate a splash of coconut milk or heavy cream.

before serving.