High-Protein Carrot and Red Lentil Soup

Introduction:

Warm up with this hearty and nutritious High-Protein Carrot and Red Lentil Soup. Packed with plant-based protein from red lentils and the natural sweetness of carrots, this creamy soup is both satisfying and wholesome. It’s an excellent choice for a quick, healthy meal that doesn’t compromise on flavor.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Calories: Approximately 250 per serving

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 large carrots, peeled and diced
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Salt and pepper to taste
• Juice of half a lemon
• Fresh cilantro or parsley for garnish (optional)

  

Directions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; cook until the onion becomes translucent, about 5 minutes.
2. Add Carrots and Spices: Stir in the diced carrots, ground cumin, coriander, and turmeric. Cook for an additional 2 minutes, allowing the spices to become fragrant.
3. Incorporate Lentils and Broth: Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the lentils and carrots are tender, approximately 15-20 minutes.
4. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Alternatively, transfer portions to a standard blender, blend until smooth, and return to the pot.
5. Season and Serve: Stir in the lemon juice, and season with salt and pepper to taste. Ladle the soup into bowls, garnishing with fresh cilantro or parsley if desired. Serve warm.
   

Note: For added creaminess and protein, consider stirring in a dollop of plain Greek yogurt or a splash of coconut milk before serving.