By Juanita Franco
Preheat the oven to 200°C (390°F).
Peel and chop the carrots into 1-inch chunks. Place them on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the carrots and toss to coat them evenly. Season with salt and pepper.
Roast the carrots in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, turning halfway through roasting.
While the carrots are roasting, rinse the dried lentils under cold water to remove any debris or dust.
Peel and chop the onion and garlic cloves finely.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
Add the cumin to the pot and stir for about 1 minute until fragrant.
Add the rinsed lentils, roasted carrots, and vegetable stock to the pot. Stir to combine.
Add 2 cups of water to the pot, stir, and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils are fully cooked and tender. Stir occasionally, adding more water if necessary to achieve your desired consistency.
Once cooked, use an immersion blender to partially blend the soup, leaving some texture according to your preference. Alternatively, blend half of the soup in a countertop blender and return it to the pot.
Taste and adjust the seasoning with more salt or black pepper, if desired.
Serve the soup hot, accompanied by gluten-free seed crackers for dipping.
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By Juanita Franco
This Soup Gluten-Free Vegetarian Healthy recipe is ready in 1 hour and features dried green or brown lentils, carrots, onion and other delicious ingredients. Contains 320 calories total.
Preheat the oven to 200°C (390°F).
Peel and chop the carrots into 1-inch chunks. Place them on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the carrots and toss to coat them evenly. Season with salt and pepper.
Roast the carrots in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, turning halfway through roasting.
While the carrots are roasting, rinse the dried lentils under cold water to remove any debris or dust.
Peel and chop the onion and garlic cloves finely.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
Add the cumin to the pot and stir for about 1 minute until fragrant.
Add the rinsed lentils, roasted carrots, and vegetable stock to the pot. Stir to combine.
Add 2 cups of water to the pot, stir, and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils are fully cooked and tender. Stir occasionally, adding more water if necessary to achieve your desired consistency.
Once cooked, use an immersion blender to partially blend the soup, leaving some texture according to your preference. Alternatively, blend half of the soup in a countertop blender and return it to the pot.
Taste and adjust the seasoning with more salt or black pepper, if desired.
Serve the soup hot, accompanied by gluten-free seed crackers for dipping.
Calories per Serving: 320
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