Quick and easy recipe soup with red lentil, carrots, and sweet potato. It’s a healthy and delicious meal that you can enjoy all over the year. You can make it as spicy as you prefer and if you’re a fan of shrimps you’re lucky! This is your perfect recipe to combine red lentils, veggies, and shrimps in one plate! Big plus, this soup is ideal if you need meals that can get in the freezer and consumed at any time on a busy day during a full week.
Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Ingredients
- 1/2 cup red lentils
- 2 big carrots, roughly chopped
- 1 small sweet potato, roughly chopped into dices
- 1 big red or white onion, roughly chopped
- 2 cloves of garlic, roughly chopped
- 3 cm cube of ginger, roughly chopped (optional)
- 1/4 cup crushed canned tomatoes
- 2 tbsp olive oil, extra virgin
- 4 dried bay leaves
- 1 tsp dried thyme
- 1 tsp paprika sweet or spicy
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 200°C.
- Peel and chop the carrots and sweet potato into large chunks, add salt and paprika and bake them for 20-25 minutes, or until tender.
- Now its time to prepare the rest of the ingredients and put them into our pot. Rinse your lentils until the water runs clear, drain, and set aside.
- Chop the onion and the cloves of garlic and ginger.
- Add the olive oil in a pot and heat it on medium-high heat.
- Add the onion and let cook for 2 minutes. Reduce heat to medium and add the garlic, ginger.
- By that time the carrots and sweet potato should be ready to get them out of the oven and adding them into the large pot. Let all the ingredients cook for another 2 minutes. Stirring them often.
- Time to add the red lentils, 500 ml warm water, the spices and herds and bring them to a boil.
- Reduce heat to low, cover, and let simmer for 15 minutes. (until red lentils are properly cooked)
- Use a hand blender to blend the soup until your desired texture. I usually enjoy this dish as a thick smooth soup!
Extra tip: After you blend all the ingredients add water if you want your soup more fluid and cook your soup for 3 more minutes. If you want to reduce the fluids after you blend it, then cook it a little more.
Notes
- Storage: Store leftovers in an air-tight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
- Variations:
- Add spices like curry or chili that you prefer, adjust the spicy flavor depending on your taste.
- If you prefer a chunkier soup then just puree slightly. If you like a creamier soup, blend until smooth.
- Served:
- Cook some shrimps (seasoning them with salt, black pepper, paprika, and garlic powder) in a pan for 3 minutes and add them on the top of your soup or add them at the end after you blend the soup and cook them all together for 3 more minutes.
- Add some smoked, sweet, or spicy paprika on the pot and serve it with toasted bread.
*I am not a professional nutritionist, this is an estimated nutritional chart.
Now it’s your turn! Please share your thoughts and opinion with me! I would love to see your comments for this easy and healthy red lentil soup recipe and why not, share your favorite recipe with us!
Red Lentil Soup
Quick and easy recipe soup with red lentil, carrots, and sweet potato. It's a healthy and delicious meal that you can enjoy all over the year. You can make it as spicy as you prefer and if you're a fan of shrimps you're lucky! This is your perfect recipe to combine red lentils, veggies, and shrimps in one plate! Big plus, this soup is ideal if you need meals that can get in the freezer and consumed at any time on a busy day during a full week.
Equipment
- large pot
- baking pan
Ingredients
- 1/2 cup red lentils
- 2 big carrots roughly chopped
- 1 small sweet potato roughly chopped into dices
- 1 big red or white onion roughly chopped
- 2 cloves of garlic roughly chopped
- 3 cm cube of ginger roughly chopped (optional)
- 1/4 cup crushed canned tomatoes
- 2 tbsp olive oil extra virgin
- 4 dried bay leaves
- 1 tsp dried thyme
- 1 tsp paprika sweet or spicy
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 200°C.
- Peel and chop the carrots and sweet potato into large chunks, add salt and paprika and bake them for 20-25 minutes, or until tender.
- Rinse your lentils until the water runs clear, drain, and set aside.
- Chop the onion and the cloves of garlic and ginger.
- Add the olive oil in a pot and heat it on medium-high heat.
- Add the onion and let cook for 2 minutes. Reduce heat to medium and add the garlic, ginger.
- By that time the carrots and sweet potato should be ready to get them out of the oven and adding them into the large pot. Let all the ingredients cook for another 2 minutes. Stirring them often.
- Time to add the red lentils, 500 ml warm water, the spices and herds and bring them to a boil.
- Reduce heat to low, cover, and let simmer for 15 minutes. (until red lentils are properly cooked)
- Use a hand blender to blend the soup until your desired texture. I usually enjoy this dish as a thick smooth soup!
Notes
Extra tip: After you blend all the ingredients add water if you want your soup more fluid and cook your soup for 3 more minutes. If you want to reduce the fluids after you blend it, then cook it a little more.
*I am not a professional nutritionist, this is an estimated nutritional chart.
- Storage: Store leftovers in an air-tight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
- Variations:
- Add spices like curry or chili that you prefer, adjust the spicy flavor depending on your taste.
- If you prefer a chunkier soup then just puree slightly. If you like a creamier soup, blend until smooth.
- Served:
- Cook some shrimps (seasoning them with salt, black pepper, paprika, and garlic powder) in a pan for 3 minutes and add them on the top of your soup or add them at the end after you blend the soup and cook them all together for 3 more minutes.
- Add some smoked, sweet, or spicy paprika on the pot and serve it with toasted bread.
*I am not a professional nutritionist, this is an estimated nutritional chart.
Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
Did you enjoy this recipe? Then check this out: Mediterranean Lentils Salad Recipe
