Carrot, Lentil, & Cashew Soup – a delicious recipe with vegetable stock, carrots, red lentils, olive oil, onion, cashews. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
2
Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture.
3
Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.
237
kcal
Calories
7
g
Fat
37
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 liters vegetable stock, 750 g carrots, grated, 185 g red lentils, sorted and rinsed, 1 1/2 tablespoons olive oil, and more.
Yes, Carrot, Lentil, & Cashew Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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