Ginger Carrot Red Lentil Soup

by | Soups & Stews

Red lentil soup was not a soup I grew up eating, but when added layers of flavors from ginger, carrots and lots of spices, it has fast become a favorite.

The Perfect Lentil Soup

When I first made red lentil soup, with vegetable stock and lots of spices, I felt there was one small element missing to deepen the flavor. A bit more earthiness, is what I was after. Since vegetable soup can often taste light, and sometimes a bit too ‘Yin’ I knew it needed a bit more ‘Yang’ to deepen the flavors.

I decided to add black tea and ginger to the red lentil vegetable broth to give it that ‘Yang’ flavor I was looking for. Poof! Just like that, the mild red lentil soup came alive with flavor and would satisfy the picky requirements of both vegan and meat eater!

The Ginger Carrot Red Lentil Soup

 Sometimes, we just want to eat clean, light and healthy. This is often true after we have over indulged in great food, drink and celebration after the long holiday season.

A hot bowl of this ginger carrot red lentil soup is the perfect solution for times such as this. Particularly during cold and flu season, not to mention the strong immune support we now need to combat the ugly new virus. 

Ginger Carrot Red Lentil Soup

Orange Is Not The New Black

It seems that every year, when January rolls around, which where I live is cold, dark, and surrounded by naked trees, I am in need of sunshine and all things bright and cheery.

Orange, for me, is the happiest of all colors. Why? Because for me, it makes me think of the sun, warmth, energy and life.

When I created this red lentil soup recipe I was looking to load up on some delicious Beta Carotene, in the form of carrots, turmeric and red lentils.

A heaping help of fresh ginger, for all those tummy bugs that love to invade us in the winter, was also a good idea.

The red lentil soup quickly took on the appearance of sun, warmth, energy and life! Call me kookie, but this girl eats with her eyes!!

How To Make Red Lentil Soup

This soup is fast and easy to make, just under an hour from start to finish. Red lentils, unlike most dried beans or peas, cook quickly in broth, rather than needing to be soaked over night, simmered for hours and then added to the recipe. 

Once all the ingredients are chopped and spices measured out, everything gets tossed into a pot to simmer for 45-minutes.

This red lentil soup is also a perfect meal to prepare, portion out and freeze for those days when there is no time to cook, so by all means, double this recipe and save yourself plenty time in the months ahead. 

The Perfect Ginger Carrot Red Lentil Soup

Recipe by rdaumit

Ingredients

  • Carrots – 3 – 4 cups, chopped

  • Onion – 1 large, chopped

  • Olive oil – 2 tablespoons

  • Red lentils – 1 cup dried lentils

  • Ginger – 2 heaping tablespoons, freshly grated

  • Turmeric – 1 tablespoon, freshly grated

  • Lemon juice – 1 whole lemon juiced and a little zest

  • Coriander – 1 teaspoon

  • Cumin – 1 tablespoon

  • Cinnamon – 1 teaspoon

  • Vegetable broth – 8 cups, homemade or store bought without tomatoes

  • Black tea – 1 tea bag

  • Salt and pepper to tast

  • Honey – 1 heaping tablespoon

  • Optional toppings – smoked pepper flakes, toasted nuts or for your ‘need-to-eat-meat’ folks, a handful of cooked bacon

Directions

  • Warm olive oil in a soup pot. Add onions and saute for a few minutes. Layer in all the ingredients, adding broth last. Cover, bring to a boil, lower, and simmer for 45 minutes. 
  • Uncover, remove tea bag, add honey, stir and cool enough to puree in batches or with a hand mixture.
  • If serving right away, warm the soup back to desired temperature. Otherwise transfer to small portion containers and keep in the fridge. Last well in fridge for several days, or freeze small batches. 

Notes

  • Ginger and Turmeric are always best used freshly grated. It is where the most nutritional value and flavor will be found. When you see these roots in the store, buy several, peel, chop and freeze so they are ready when you want them. 

 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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Ally's Kitchen
4 years ago

You make being in the kitchen just so relaxing and inviting! And, of course, your recipes are right up my alley, Miss Pea! xo

 
rdaumit
4 years ago
Reply to  Ally's Kitchen

Thank you Miss Carrot! Thought of you while making my Carrot soup 😉

 
Lynn Elliott Vining
4 years ago

Oh WOW! That looks delicious and the bacon at the end had me drooling! Yum!!!

 
rdaumit
4 years ago

Thank you Miss Lynn!

 
Hadia
4 years ago

Definitely on my to do list, Robin! I have been eating so much unhealthy food during holidays, and now it is time to get back to clean eating! Your soup looks so healthy and so delicious! Yum!

 
rdaumit
4 years ago
Reply to  Hadia

Me too Hadia!!! But no worries, a few weeks of sensible food and we will be right back to fit!!

 
Julie is Hostess At Heart

This soup is as gorgeous as it has to be delicious. I’m all for healthier versions right now and I can eat soup every day with this cold weather!

 
rdaumit
4 years ago

Thank you Julie, me too!!

 
Dor
4 years ago

So warming and comforting, carrot and ginger is a great combo ?

 
Mary Marshall
1 year ago

Sounds so yummy to me! I love lentils.

 

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