French Carrot Lentil Soup
This French Carrot Lentil Soup is hearty, filling, and packed with vegetables. Made with red lentils, carrots, onions, and French spices, this soup is easy to meal prep!
Servings: 6
Calories: 287kcal
Cost: $3
Equipment
- Dutch Oven, or heavy lidded pot
Ingredients
- 6 large carrots ends removed, and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 4 stalks celery
- 2 cups red lentils
- 10 cups Vegetable Stock
- 2 bay leaves
- 1 tablespoon Herbes de Provence
- 1/2 teaspoon Sea Salt
- Black Pepper
- 1/4 cup Coconut Milk or Cream to garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Add the trimmed carrots to a sheet pan, toss with 1 tablespoon of the olive oil and salt, and roast for 30 mintues, flipping halfway. Remove from oven and set aside.
- In a Dutch oven, heat the remaining olive oil over low heat. Add the onion and sauté on low for 4 to 5 minutes until the onions begin to soften.
- Add the roasted carrots, celery, onions, red lentils, bay leaves, Herbes De Provence, and Vegetable stock and bring to a boil. Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften.
- Remove bay leaves. You can serve the soup as is, or blend it with an immersion blender until it is completely smooth. If you don't have an immersion blender, then puree small batches in a normal blender.
- Serve warm and stir in a spoon ful of of coconut milk, cream, or crème fraiche and a sprinkle of fresh thyme.
Nutrition
Calories: 287kcal | Carbohydrates: 49g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1809mg | Potassium: 808mg | Fiber: 21g | Sugar: 8g | Vitamin A: 11088IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 6mg