Oh, I know. Spring is right around the corner and here I am posting a hearty soup recipe. But you have to give this recipe a try before Spring is really upon us. It's so easy and so good. And all you need is a hunk of crusty bread and a simple green salad to make this meal a complete one.
My boys loved it, my husband loved it, and I wish I had doubled it. Next time I will double this and it will be a fabulous soup to pull out of the freezer on a night I don't feel like cooking.
I served this with that amazing No Knead Bread. We will definitely be seeing this in our soup bowls again.
Red Lentil Carrot Soup
- 5 cups vegetable broth (low sodium is best)
- 2 cups water
- 1 1/2 t ground cumin
- 1/2 t turmeric
- 1/2 t oregano
- 1 1/2 lbs carrots - sliced thin
- 1 large onion - chopped
- 1 1/2 cups dry red lentils - rinsed and picked through
- 4 cloves garlic - minced
- 1/2 t salt
- 1/2 t pepper
-- Microwave carrots 5-6 minutes until soft.
--Place all ingredients into a large saucepan. Bring to a boil, reduce heat and simmer for one hour, until lentils and carrots are soft. Mash with potato masher for a more consistent texture.
CROCKPOT: Bring liquids and spices to boil in sauce pan and then carefully pour into a crockpot. Add everything else and cook on high for 5-6 hours, or low for 8-9 hours.