Recipe

Red Lentil and Carrot Soup with Chipotle

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Recipe Information

Total Time: 40 minutes
Servings: 4

Red lentils are quick-cooking and versatile, as this simple, Mexican-inspired soup illustrates.

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 1 cup red lentils
  • 3 cups water
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 1/4 cup sour cream or Greek yogurt
  • 4 tablespoons cilantro leaves, whole

Preparation

  1. In a 4 quart saucepan, heat the olive oil and sauté the onion until soft and clear, about 5 minutes. Add the carrot, lentils, water, paprika, chipotle powder and salt and raise the heat to bring to a boil. Reduce the heat to a simmer, then cover and cook for about 15 minutes, stirring halfway. At 15 minutes, the red lentils should be falling apart tender, if not, cook a little longer.
  2. Puree the soup to desired degree of smoothness in a food processor or blender, or with a stick blender. Taste for salt.
  3. Serve in bowls with a dollop of sour cream of Greek yogurt and a few cilantro leaves in the center.

Nutritional Information

Calories: 604, Fat: 9 g, Cholesterol: 8 mg, Sodium: 361 mg, Carbohydrate: 98 g, Dietary Fiber: 18 g, Protein: 39 g