For me, autumn means the beginning of soup season and warm, fuzzy blankets.
I mean sure, we can have gazpacho and cold soups during the summer, but autumn is where it all really kicks in. Curling up with a heart-warming bowl on a chilly autumn day, armed with a said fuzzy blanket, is just heaven. Especially when the soup is this delicious and incredibly filling carrot and lentil soup!
Even though it’s so filling, it’s also extremely nourishing! We’ve got nutritional yeast to give it a slightly cheese-y and nutty flavour, lots of carrots and lentils to keep us full and happy and even some delicious mushrooms on top, which gives it even more flavour and texture!
I knew I had to make something quite hearty, as Matt needs food (and lots of it!) and not just some nice and light broth. He’s even gone out as declaring not to like soups as it hasn’t filled him up in the past. Not anymore my friends! I am happy to announce he loved this and could barely finish his bowl (as we had some gluten free bread to go with it). Success!
With such amazing ingredients to give it flavour we are able to stay clear of the cream and cheese I often see in many soups. We can eat it all knowing that it’s good for us (and will warm us from the inside out!)
This super yummy carrot and lentil soup is super filling and perfect for warmth during those chilly autumn days! Can be eaten either as a starter or a main.
Author: Teffy Perk
Recipe type: Lunch, Dinner
For the Soup
2 purple carrots (150g)
2 orange carrots (150g)
2 tbsp coconut oil
½ cup french puy lentils (160g)
1 clove of garlic, minced
Half a red onion, chopped
1 tbsp mixed dried herbs
2 tsp paprika
750ml water or veggie stock
Juice of half a lemon
3 tbsp nutritional yeast
2 handfuls kale leaves
Salt and pepper to taste
For the Mushrooms
1 cup chestnut mushrooms (75g)
1 tbsp coconut oil
1 tbsp mixed dried herbs
Make the Soup
Start by chopping your carrots. If you've got a food processor, simply use the thin disk to chop the carrots to about 3-5mm. If not, use a sharp knife!
Heat the coconut oil on medium-high heat in a large pan and add your onions. Once they are slightly translucent (about 2-3 minutes) add in the garlic, paprika, and herbs. Turn the heat down to medium and let the onions, garlic, and spices cook together.
In the meantime, wash your lentils. After about five minutes, add them to the pan along with the water/stock.
Bring to a boil and let simmer for about 45 minutes, adding the kale leaves after 40 minutes and the lemon and nutritional yeast when the cooking is done! The lentils should be soft but not mushy.
Make the Mushrooms
Clean your mushrooms with a paper towel to remove the dirt and chop them into quarters.
When the soup is almost done, heat up the coconut oil on medium heat in a saucepan and add your mushrooms and herbs. Stir until the mushrooms are completed coated, on an even layer. You want to hear a sizzle!
Mushrooms are done when quite browned and most of the moisture is gone from the pan!
Simply serve your soup in bowls and add your mushrooms on top! Sprinkle some more pepper, a little bit of nutritional yeast, some fresh herbs, and serve!
I love adding fresh herbs! Parsley and coriander both would work wonderfully with this soup!
This can serve as a main for two people or as a starter for 4, as it's quite a filling soup (especially if served alongside some bread!)
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!