⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Vegan carrot and lentil soup that can also be used as a base for lasagna. Quick and budget-friendly.
Ingredients
- 7 carrots
- 1 onion
- 2 garlic cloves
- 1 red chili (or sambal oelek to taste)
- oil for cooking
- 1 liter water (1 L)
- 1 vegetable bouillon cube
- 200 ml dried red lentils (2 dl)
- salt and pepper to taste
Optional Toppings
- crumbled feta cheese (or vegan alternative)
- fresh herbs
- toasted nuts or seeds
Instructions
- Peel carrots if needed and cut into rough chunks.
- Peel and coarsely chop onion and garlic.
- Cut chili into pieces (remove seeds for less heat).
- Heat oil in a pot and sauté carrot, onion, and chili over medium heat until starting to soften.
- Add water and crumble in the bouillon cube.
- Add red lentils and stir to combine.
- Simmer for approximately 15 minutes until carrots are soft and lentils are cooked.
- Blend soup until smooth using an immersion blender.
- Adjust consistency with additional water if needed.
- Season with salt and pepper to taste.
- Serve topped with feta (or vegan alternative), fresh herbs, or toasted nuts/seeds.
Notes
Versatile base: This soup can also be used as a sauce base for vegetarian lasagna.
Spice level: Adjust the amount of chili or use sambal oelek to control the heat level.
Budget-friendly: Simple, affordable ingredients make this an economical meal.
Vegan option: Skip the feta or use a vegan alternative for topping.
Storage: Keeps well in the fridge for several days and freezes beautifully.