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Carrot Red Lentil Soup | 5 Ingredient Vegan Recipes
This tasty 5 ingredient vegan recipe is also oil-free! It's also grain-free, so if you'd like to bulk it up and make it a meal, serve this soup along with the tofu teriyaki, or with a whole grain or pita.
Servings: 2
Ingredients
- 2 cloves of garlic minced
- 3 ½ cups carrots chopped (about 2 large carrots)
- ½ cup uncooked red lentils rinsed (https://www.iherb.com/pr/Bob-s-Red-Mill-Red-Lentils-27-oz-765-g/35669?rcode=GRS568)
- 1-2 teaspoons organic vegetable Better than Bouillon paste or ½-1 vegan bouillon cube; https://www.iherb.com/pr/Better-Than-Bouillon-Organic-Vegetable-Base-8-oz-227-g/31929?rcode=GRS568
- 2 teaspoons ground cumin https://www.iherb.com/pr/McCormick-Gourmet-Organic-Ground-Cumin-1-5-oz-42-g/73411?rcode=GRS568
- Bonus: Garnish with fresh parsley and lemon
Instructions
- Warm 1/4 cup of water in a skillet or frying pan, and add the garlic. Sauté for about 30 seconds, or until they soften and the water starts to dissolve. Add the carrots, red lentils, and 5 cups of water. Bring to a simmer.
- Cook with lid ajar for 30 minutes, or until the carrots and lentils are tender. Add more water to thin if necessary
- Add the bouillon paste and cumin, and cook another 5 minutes.
- Season to taste with more bouillon.