Best Carrot Fennel And Lentil Soup Recipes

CARROT, FENNEL AND RED LENTIL SOUP image

Number Of Ingredients 19

2 Tb sunflower oil
1 fennel bulb, sliced thinly
5 carrots, sliced thinly
2 leeks, sliced thinly
2 stalks lemongrass, minced
1 ½ in. large piece of ginger, grated
½ in. fresh turmeric, grated (or 1 tsp. dried)
1-4 bird's eye chilies, depending on heat desired (Moonrise herbs carries them)
1 c red lentils
3 quarts water
1 Tb coriander seed
1 ½ tsp cumin seed
½ tsp brown mustard seed
1 tsp black peppercorns
¼ tsp fenugreek powder
1 tsp salt
5 cloves garlic, crushed
1 lemon, half juiced, the other half cut into wedges for serving
¼ c cilantro, chopped

Steps:

You'll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole. Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft-about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the bird's eye chilies. Stir in lemongrass, ginger, turmeric and chilies and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes. While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind 'em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste. Serve soup topped with cilantro. A lemon wedge on the side is good. This soup is also surprisingly good at room temperature.

Carrot, Fennel and Lentil Soup image

Provided by Serah B.

Categories Vegan

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 shallot, diced
1/2 fennel bulb, chopped
3 carrots, chopped
1 cup kale leaf, stemmed and chopped
1 large tomatoes, chopped
5 cups vegetable broth
1/2 dry white wine
1 1/2 cups dry lentils
1 cup brown rice
3 tablespoons olive oil
salt, to taste
pepper, to taste
2 tablespoons white wine vinegar
2 teaspoons herbes de provence

Steps:

Heat oil in stockpot over medium-high heat.
Saute shallots, fennel, and carrots until shallots are translucent.
Add white wine and cook over medium heat until mostly absorbed.
Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
Stir in vinegar, season to taste. Enjoy!

Nutrition Facts : Calories 281.4, Fat 6.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 44.9, Fiber 13.3, Sugar 2.6, Protein 12.1