Carrot and Red Lentil Soup with Parsley Cream

"Easy, simple but comforting, and delicious, this soup is just right for either family or company. If you wish to skip the garnish, just top with croutons. Enjoy."
 
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photo by Sackville photo by Sackville
photo by Sackville
photo by Sackville photo by Sackville
Ready In:
1hr 15mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
  • Add stock and lentils; bring to boil.
  • Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
  • With immersion blender or in batches in blender, puree soup; return to simmer.
  • Season with lemon juice and salt.
  • Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
  • Mix in sour cream and cayenne pepper.
  • Ladle soup into bowls.
  • Garnish with dollop of Parsley cream.

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Reviews

  1. Was good. I used fresh minced ginger, not ground.
     
  2. What a lovely soup. The zing of lemon and ginger really dress up what could be a very bland soup otherwise. It was very easy to make and I like the fact that it's so healthy as well and costs next to nothing. I would definitely go for the parsley cream, it adds the perfect finishing touch.
     
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RECIPE SUBMITTED BY

Hi, I live in Toronto, Ontario. I have been very happily married for 20 years, I enjoy cooking, gardening, and fishing with my best friend (Hubby), and going up north for the peace and quiet from the city, enjoy reading a good book,watching movies,love animals, crocheting which I enjoy making afghan's and dollies, I have won ribbons for my things, and I really enjoy looking over all the recipes here at Zaar and baking them.
 
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