Page 14 - Dainfern_Precinct_Living_Issue_5_2025

RECIPES

WINTER WARMER:

EASY CARROT AND LENTIL SOUP

This quick carrot and lentil soup recipe is perfect for
weekday dinners. Naturally vegan, it contains just 12 simple Ingredients

ingredients and comes together in less than 30 minutes. 1 medium onion
4 very large carrots
2 cloves garlic
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon turmeric powder
½ teaspoon cumin
½ teaspoon pepper
1½ cups lentils (270g)
4½ cups vegetable broth or stock (1.1
litres)
1 cup dairy-free milk
Salt to taste

Instructions
1. Roughly chop the onions and carrots,
and peel and crush the garlic.
2. Add onions and garlic to a large pan
with olive oil and sauté for 5 minutes
- stirring frequently until the onions
2024 are soft and translucent.
3. Add chopped carrots, chili powder,
paprika, turmeric, cumin and pepper
to the pan, and sauté for 2 minutes.
4. Add the lentils, vegetable broth and
milk to the pan. Bring soup to a boil
and reduce heat until gently bub-
bling.
5. Simmer soup for 12-14 minutes until
the lentils are soft.
6. Transfer to a blender, and blend on
high power for about 20 seconds
until the soup is creamy (you might
need to do this in two batches).
7. Return to the pot and add salt to
taste (you may need to add about
1 teaspoon salt). If your soup is
thicker than you’d like, add a little
more dairy-free milk, broth or water.
Reheat if needed.

Serve in large bowls, optionally gar-
nished with fresh cilantro or parsley,
lime juice, chili flakes and dairy-free
cream or yoghurt.

Source: https://vancouverwithlove.com/
lentil-carrot-soup/

12 DPL issue 5 2025