Ever find a recipe that you make once and then dream about until you can make it again?
Well I did a few weeks ago and I am dying to have a night when I am at home so I can make it again.
It is delicious. It is easy. It is vegan. What more could you ask for?
It is Carrot and Red Lentil Soup and I found the recipe on Pinterest. It came from this blog, Aunt B on a Budget, it is not my original recipe (italics mine).
- 1 cup red lentils (I found mine at Whole Foods – I keep a variety of lentils in my pantry)
- 1 cup diced onion
- 2 cups sliced carrots
- 6 cups stock (I used vegetable)
- 3/4 teaspoon cumin
Combine all the ingredients in a pot and bring them to a boil. Skim any foam that forms on the top, reduce the heat to a simmer and cook, covered, until the lentils are soft. This usually takes about 40 minutes on my stove (I let it cook for about an hour and a half at this point, rather than cooking it longer after blending it in the next step). It may take more or less on yours depending upon the temperature at which it simmers.
Working in small batches, purée the soup in your blender (I used my stick blender). Taste the soup and adjust the seasoning (I added white pepper just before serving). You can serve it right away if you want but I usually return it to the stove and let it simmer for another hour so that it thickens up a bit.
I shared it with my neighbors and they loved it. Even my picky daughter loved it. I’m thinking this may be tomorrow’s dinner again and would be great with some crunchy bread!