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    You are in: Home / Recipes / Carrot and Lentil Soup Recipe
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    Carrot and Lentil Soup

    Carrot and Lentil Soup. Photo by Sarah_Jayne

    1/2 Photos of Carrot and Lentil Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    clu's Note:

    wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.

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    Units: US | Metric


    1. 1
      In a large saucepan set over high heat, bring lentils and stock/water to a boil.
    2. 2
      Skim off froth.
    3. 3
      Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
    4. 4
      Dice carrots and red pepper. Stir into soup.
    5. 5
      Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
    6. 6
      Stir in red onion, coriander, lemon juice and pepper.
    7. 7
      Remove bay leaf. Liquidise if required.
    8. 8
      Serve immediately or refrigerate, covered, up to 3 days or freeze.

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    Ratings & Reviews:

    • on March 03, 2011


      Awesome! loved the addition of the red pepper. didn'tt have cilantro so added another tsp of coriander. omitted the red onions and lemon but will try next time. thanks!!

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    • on June 01, 2008


      Very satisfying and delicious soup! I added ½tsp chilli powder and 2 tsps of coriander from a jar, which I find goes further than fresh and works out cheaper if you're not using it often, unless you grow it yourself!

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    • on March 12, 2008


    Read All Reviews (12)


    Nutritional Facts for Carrot and Lentil Soup

    Serving Size: 1 (415 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 325.9
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 1.0 g
    Cholesterol 7.2 mg
    Sodium 377.2 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 8.4 g
    Sugars 7.8 g
    Protein 21.4 g

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