Soups
Vegetarian
Vegan

Red Lentil and Carrot Soup Draft

Name: Red Lentil and Carrot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups red lentils; 6 tbsp oil (divided); 4 carrots, diced; 6 cups water; salt and black pepper; 1 onion, halved and sliced into half-moons; 1 loaf of dark bread; juice of 1 lemon

A red lentil and carrot soup that cooks in 20 minutes, which I ladle over torn dark bread with fried onion and a squeeze of lemon.

Prep10 min
Cook30 min
Total40 min
KashrutParve

How I make it

Pick over the lentils and rinse them well.
Heat 3 tbsp of the oil in a pot, add the carrots and sauté for a minute over medium heat, until softened but not browned.
Add the lentils and 6 cups of water and bring to a boil. Season with salt and pepper.
Reduce the heat, cover and cook for 20 minutes, until the lentils are soft and falling apart. If the soup is too thick, add a little boiling water.
Meanwhile, heat the remaining 3 tbsp oil well in a skillet. Add the onion and fry until it just starts to turn golden, not brown.
Add the onion to the finished soup along with the oil left in the skillet.
Cut the bread into thick slices, tear each slice into small pieces and put them in a bowl. Ladle the soup over the bread.
Squeeze lemon juice over the top and serve.

Source: ChefEf (chefef.com)

Red Lentil and Carrot Soup Draft

What you need

How I make it