Carrot and Lentil Soup

Name: Carrot and Lentil Soup
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 4 large carrots (about 400g); 1 onion (peeled & roughly chopped); 4 clove garlic (peeled & roughly chopped); ½ tsp grated ginger; 1 stick celery (chopped); 1 cup red lentils; 4 cups vegetable stock (900ml); 1 tbsp lemon juice; pepper & salt (to taste); 1 tbsp nut butter or tahini (optional); fresh herbs (chopped) (optional)

5 steps

Prep:15minCook:11min

Quick, easy, satisfying, nutritious, frugal, vegan-friendly and above all delicious, this easy pressure cooker carrot and lentil soup is lifted by a lively twist of lemon and ginger.

Updated at: Sat, 16 Dec 2023 17:09:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories235.8 kcal (12%)

Total Fat1 g (1%)

Carbs45.3 g (17%)

Sugars7.8 g (9%)

Protein13.8 g (28%)

Sodium973.2 mg (49%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gcarrots

large

1onion

peeled & roughly chopped

4 clovegarlic

peeled & roughly chopped

½ tspgrated ginger

1 stickcelery

chopped

1 cupred lentils

900mlvegetable stock

1 Tbsplemon juice

Instructions

Step 1

Peel and roughly chop the carrots, onions, and garlic. Grate the ginger, and chop the celery.

carrots400g

onion1

garlic4 clove

grated ginger½ tsp

celery1 stick

Step 2

Layer all the other ingredients on top (carrots, onions, garlic, ginger, celery, lentils, vegetable broth, lemon juice) – season with some salt and pepper.

Step 3

Cook on high pressure for 7 minutes, or use the Instant Pot soup programme.

Step 4

Leave on natural pressure release setting/keep warm for 5 minutes. Then release the remaining pressure.

Step 5

Open the lid and blend the soup using a stick blender. Taste and adjust the seasoning if necessary.

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