|Love Carrots !|
Nothing fancy here folks, just good ol’ comforting lentil soup. Until you taste this little gem of course. Years and years ago, let’s just say less than a decade ago, my sister made this soup for me on a chilly fall day shortly after I moved to Edmonton, Alberta. I was a little lonely and feeling saddened by the ever shrinking amount of daylight we were getting and my sister and I sat down to have lunch together. There’s something about that memory. A combination of the fall light shining through the kitchen window upon our seats, the comfort of a sister and friend, and the intimacy of sharing a casual lunch on a clear cold afternoon that has made this my “go to” soup. My husband swears that he fell for me when I made him this soup on cold stormy December day in Nelson, BC.
I thought it fitting to post this now that December has rolled around and memories of our little 400 sq foot cabin in Nelson tease me. I was feeling sentimental and sat down to have this with my honey for dinner last night. We make this soup several times a month, it’s one of those soups that never gets “old.” I sometimes feel that I should be experimenting with new ingredients and new flavors, but sometimes a person just craves what you know is always good. It’s a reliable and comforting friend that feels like a hug from the inside out. As the sun makes less and less of an appearance, sometimes a hug is just the thing we need. Or maybe it’s that this soup just bring two souls together. This of course is my experience. I could list all the memories of friends that I have shared this soup “occasion” with but it would get repetitive and I’m pretty certain that everyone reading this gets the picture. I guess you’ll just have to give this recipe a try. Let me know if you shared this soup with someone special.
Carrot Lentil Soup
- 2 cups red lentils
7 cups chicken or vegetable broth
1 large onion diced
3 garlic cloves
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1 bay leaf
1 red pepper diced
5 carrots chopped
1 green onion
- 1 large handful chopped fresh coriander
- Juice of 1 large lemon or 1 to 2 Tbsp
1/4 tsp black pepper
In a large pot, add lentils and broth. Bring to a boil and skim off any froth. (optional step). Add onions, garlic, spices and bay leaf and simmer covered. Chop the carrots and pepper and add to the pot. Return to a simmer and cook covered for 15 minutes or until carrots and lentils are cooked. Finish soup by adding cilantro, green onions, lemon juice (not optional, it really does make this soup) and pepper to taste. This soup freezes very well and makes a fantastic lunch on the fly.
This soup is low in fat(practically none existent), high in fiber, high in protein and off the scale in taste.
I hope you have a special moment with this soup too.