Saturday, December 17, 2011

Orignal Recipe - Shelly's Lentil & Carrot Soup

I love soup and I especially love soup when I wake up to snow on the ground like I did this morning!

I had been looking for a good dal type soup recipe but none of them were exactly what I wanted so I decided to make my own and I'm pretty happy with the results the first time out!

This is a thick and hearty pureed soup that has the texture of a nice tomato soup. Mild in flavor and really comforting.

Lentils are full of protein! Serve this with a side salad and a hunk of crusty bread and you can kick the cold to the curb! I hope you enjoy it!

Shelly's Lentil & Carrot Soup

Note: add in a little cayenne or chipotle pepper if you'd like it to have a bit of a kick!

1 medium red onion, chopped
1/2 tsp garlic, minced
2 tbsp Earth Balance sticks
1 cup carrots, chopped or shredded
1 cup yellow lentils (yellow split peas) - Do not use green lentils or green split peas! (they won't break down enough for a smooth soup)
5 cups hot water
3 tsp Better Than Bouillon No Chicken Flavor
1/2 tsp salt
1/2 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp cumin
1 tbsp parsley (I used dried)
4 whole sun dried tomatoes (you could sub in 2 tbsp of tomato paste)

Dissolve the bouillon in the hot water and set aside.

Melt Earth Balance in a large sauce pan and saute the garlic and onions until translucent.

Add in carrots, salt, turmeric, cumin and paprika and mix well.

Add bouillon water, lentils, sun dried tomatoes and parsley. Bring to a boil and allow to simmer for about 40 minutes until most of the water is absorbed and the lentils are soft.

Pour the mixture into a blender (or use an immersion blender) and puree. Add in 2 to 3 cups of water (one cup at a time) until the consistency you prefer is reached.