Spicy Sesame Carrot Lentil Soup

$- 1 cup green or brown lentils, rinsed - 3 large carrots, diced - 1 onion, diced - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 4 cups vegetable broth - 2 tablespoons soy sauce (or tamari for gluten-free) The core of this soup lies in the lentils, carrots, onion, garlic, and ginger. Lentils bring protein and fiber. Carrots add sweetness and color. The onion, garlic, and ginger create a strong, aromatic base. You’ll also need vegetable broth for depth and soy sauce for umami. - 1 tablespoon sesame oil - 1 tablespoon chili paste (adjust to taste) - 1 teaspoon ground cumin - 1 tablespoon sesame seeds (toasting recommended) - Fresh cilantro, for garnish - Lime wedges, for serving To spice things up, sesame oil adds a rich, nutty flavor. Chili paste gives it heat. Ground cumin adds warmth. Toasted sesame seeds provide crunch. Fresh cilantro brightens up the soup, while lime wedges add a zesty finish. - Tamari instead of soy sauce for gluten-free - Add more veggies like spinach or bell peppers - Include other spices like turmeric or coriander You can easily adapt this recipe. Swap soy sauce for tamari to keep it gluten-free. Add spinach or bell peppers for extra nutrients. Spice it up with turmeric for an earthy taste or coriander for a hint of citrus. {{ingredient_image_1}} First, grab a large pot and heat one tablespoon of sesame oil over medium heat. Once the oil is warm, add one diced onion and three diced carrots. Sauté these for about five to seven minutes. You want the onion to turn translucent. This step builds a strong base for our soup. Next, add three minced garlic cloves and one inch of grated ginger. Cook for one more minute. This will make your kitchen smell amazing. Now it's time to bring in the lentils. Add one cup of rinsed green or brown lentils to the pot. Pour in four cups of vegetable broth and two tablespoons of soy sauce. For extra heat, add one tablespoon of chili paste. If you like, you can adjust this later. Finally, mix in one teaspoon of ground cumin. Stir everything well. Bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 25 to 30 minutes. This allows the lentils to cook until tender, and the soup will thicken nicely. After simmering, taste your soup. Add salt and pepper as needed. If you want a creamier soup, use an immersion blender. Blend just a bit to keep some chunks for texture. Toast one tablespoon of sesame seeds in a dry skillet over medium heat. This takes about two to three minutes. Watch them closely, as they can burn easily. Serve your soup hot. Garnish it with toasted sesame seeds, fresh cilantro, and a lime wedge for a zesty finish. Enjoy your flavorful comfort dish! To get the spice just right, use chili paste. Start with one tablespoon. Taste the soup, then add more if you like it hotter. Remember, spice builds up, so add a little at a time. For the right soup thickness, watch your liquid. If it feels too thick, add more broth. If it’s too thin, let it simmer longer. Using an immersion blender can help create a creamy texture. Blend part of the soup, but leave some chunks for texture. You can boost the flavor with other spices. Try adding smoked paprika for a smoky taste. A pinch of cayenne can also add heat. Fresh herbs like basil or parsley can brighten the soup. Just toss them in before serving for a fresh flavor. Pair this soup with crusty bread for a hearty meal. A simple green salad on the side adds freshness. You can also serve it with rice for a filling option. Lime wedges make a great garnish too. Squeeze some lime juice over the soup right before eating for extra zing. Pro Tips Use Fresh Ingredients: Fresh carrots and ginger will elevate the flavor of your soup, providing a vibrant taste and aroma. Adjust the Heat: The chili paste can be adjusted to your spice preference. Start with less and add more as needed to suit your taste. Texture Variation: For a more textured soup, blend only half of the mixture. This adds creaminess while keeping some hearty chunks. Store Leftovers Properly: Store any leftover soup in an airtight container in the fridge for up to 3 days, or freeze for longer storage. {{image_2}} You can easily make this soup gluten-free. Use tamari instead of soy sauce. Tamari tastes similar but has no wheat. This swap keeps the flavor intact while accommodating gluten-free diets. Feel free to mix it up with different vegetables. Try adding spinach, kale, or bell peppers. You can also use other legumes, like chickpeas or black beans. These changes can add new textures and flavors to your soup. Spice lovers can turn up the heat. Add more chili paste or fresh chopped chili. If you prefer a milder soup, reduce the chili paste. You can also add herbs like cilantro or basil. These herbs can brighten the soup and give it a fresh taste. To keep your Spicy Sesame Carrot Lentil Soup fresh, follow these steps: - Cool the Soup: Let it cool down to room temperature. - Use Airtight Containers: Store the soup in clean, airtight containers to avoid spills. - Refrigerate: Place the containers in the fridge. This keeps the soup fresh for later. - Freezing Option: You can freeze the soup too! Use freezer-safe bags or containers. Just leave some space for expansion. When you want to enjoy your soup again, follow these tips: - Stovetop Method: Pour the soup into a saucepan over medium heat. Stir it often. Heat until it’s hot throughout. - Microwave Method: Use a microwave-safe bowl. Heat in short bursts, 1-2 minutes at a time. Stir in between to heat evenly. - Don’t Overheat: Avoid boiling. High heat can change the flavor and texture. When stored properly, your soup can last: - In the Fridge: About 3 to 5 days. - In the Freezer: Up to 3 months. Label your containers with the date. This helps you keep track of freshness. Enjoy your soup at its best! You can use several options instead of lentils. Chickpeas or black beans work well. Quinoa or barley can also add great texture. Each substitute will change the flavor slightly, but they will still create a tasty soup. If you choose grains, reduce the cooking time since they cook faster. Yes, you can make this soup ahead of time. It stores well in the fridge for up to three days. To meal prep, let the soup cool completely. Then, transfer it to an airtight container. You can also freeze the soup for up to three months. Just thaw it in the fridge before reheating. To make the soup spicier, add more chili paste. Start with a teaspoon more, then taste. You can also add red pepper flakes for extra heat. If you want a different flavor, try adding sliced jalapeños or fresh hot peppers. Just be careful not to overpower the other flavors in the soup. This blog post covers a delicious soup made with lentils, veggies, and tasty spices. You learned how to sauté, simmer, and enhance flavors while keeping dietary needs in mind. From storing leftovers to making swaps, the tips make sure your soup shines. Remember, you can adjust the spice and add herbs to create your perfect bowl. Experiment and enjoy your cooking journey!$

A flavorful and hearty soup made with lentils, carrots, and a kick of spice.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 cup green or brown lentils, rinsed
3 large carrots, diced
1 medium onion, diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon sesame oil
4 cups vegetable broth
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon chili paste (adjust to taste)
1 tablespoon sesame seeds (toasting recommended)
1 teaspoon ground cumin
to taste salt and pepper
for garnish fresh cilantro
for serving lime wedges

Instructions

In a large pot, heat the sesame oil over medium heat. Add the chopped onion, diced carrots, and cook for about 5-7 minutes until the onions become translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the rinsed lentils, vegetable broth, soy sauce, chili paste, and ground cumin to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender and the soup has thickened.
Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to puree part of the soup, leaving some chunks for texture.
Toast the sesame seeds in a dry skillet over medium heat until golden brown; this should take about 2-3 minutes. Keep an eye on them, as they can burn quickly.
Serve the soup hot, garnished with toasted sesame seeds, fresh cilantro, and a lime wedge on the side for squeezing.

Notes

Adjust the chili paste to your spice preference.

Keyword lentils, soup, spicy, vegan