This hearty, healthy vegetarian soup is a perfect cold-weather warmer that’s also light enough for balmier days. It’s delicious, nutritious, and – best of all – inexpensive to make, with ingredients that are readily available! Lentils have high protein content, improve digestion, aid in weight loss, and help maintain a healthy nervous system.
1 tablespoon olive oil
4 medium carrots, thinly sliced
1 small onion, chopped
Half green pepper, sliced
2 teaspoons cumin
1/2 teaspoon turmeric
4 cups vegetable stock
1 cup water
1 cup dried red lentils
1 teaspoon salt
1 teaspoon black pepper
In a large pot, heat the olive oil over medium-high heat. Add the onions and carrots, and cook until the onions are translucent, about 5-7 minutes. Add the cumin and turmeric and fry until fragrant – bout 3 minutes. Add the stock, water, lentils, salt and pepper. Bring to the boil. Then reduce heat to medium and simmer, partially covered, until the lentils and carrots are tender – about 20 minutes.
Turn off the heat and blend with a hand blender until desired texture is reached. Enjoy!
Note: This soup freezes really well, so I usually double the recipe and freezes half of it.