Ingredients
Scale
- 2 cups chopped carrots
- 1 cup red lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tsp red chili flakes
- 4 cups vegetable broth
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro for garnish
Instructions
- Heat sesame oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add chopped carrots and cook for 5 minutes, stirring occasionally.
- Stir in red chili flakes and red lentils, cook for 2 minutes.
- Pour in vegetable broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes or until lentils and carrots are tender.
- Puree the soup with an immersion blender until smooth, or leave chunky if preferred.
- Serve hot, garnished with sesame seeds and fresh cilantro.
Notes
- You can add a splash of coconut milk for extra creaminess.
- Adjust spice level by increasing or decreasing chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering and blending
- Cuisine: Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg