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Delicious lentil soup with carrots: a seasonal comfort food!


Lentil soup with carrots

Lentil and carrot soup, a hot and tasty soup to serve for dinner on the coldest winter evenings. Here's the recipe!

What's better than a delicious and steaming lentil and carrot soup to warm up during the cold winter evenings? Legume soups are ideal for those who want to serve a tasty but at the same time light dish. Perhaps not everyone knows that lentils – one of the legumes that is linked par excellence to the Christmas holidays – are also an excellent alternative to meat.

Lentils, in fact, are very rich in iron and phosphorus , contain a high dose of group B vitamins and provide our body with complex carbohydrates, fiber and proteins. Are you ready to turn on the stove and get to work? Here is the step by step recipe for this soup, to which we will add the carrots but not as a sauté , but rather as the main element of the dish: let's get started!

Dried lentils
Dried lentils

Ingredients

For the lentil and carrot soup

  • Lentils – 300 g
  • Celery – 2 stalks
  • Carrots – 3
  • Onion – 1
  • Extra virgin olive oil – 2 tablespoons
  • Water – to taste
  • Salt – to taste
  • Pepper – to taste

Preparation

How to prepare the lentil and carrot soup recipe

1

First, peel the carrots , remove the ends and cut them into cubes of about half a centimeter. Clean the celery stalks, removing the leaves and the final part, wash them and cut them into chunks about the size of the carrots. Finally, peel the onion and chop it finely with a knife.

2

In a pan, brown the vegetables together with the oil. Rinse the lentils well under cold running water. Place them in the pan together with the vegetables, cover by at least 2 inches of water and leave to cook for 30 minutes.

3

Season with salt, pepper and taste to see how cooked it is. It may take another 10 minutes, a lot depends on the lentils used. In all cases, the lentil soup will be ready in a maximum of 40 minutes . Serve hot, completing with fresh chopped parsley and a drizzle of raw oil (even chilli!).

Lentil and carrot soup can also be cooked in a pressure cooker . Proceed as per the recipe, browning the vegetables without the lid then cooking for 20 minutes starting from the whistle . Also in this case, add the salt only at the end.

You can also make everything more substantial by adding a diced potato together with the carrots, as seen in this video . The rest of the procedure remains unchanged.

To make the recipe even quicker you can opt for lentil soup with the Thermomix or soak the lentils for at least an hour before proceeding with cooking. Last idea to speed up the recipe is to use 2 cans of pre-cooked and well-drained lentils . In this case the soup will have to cook until the carrots are tender.

Conservation

The lentil soup will keep in the refrigerator for 2-3 days. You can also distribute it in single-portion containers and freeze it for up to 3 months.

Read also
Red lentil soup

Riproduzione riservata © - WT

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