Curried Carrot and Lentil Soup
Yield: 8 Servings
1 Lb. Red Lentils
2 Tablespoons Olive Oil
1 Orange or Red Bell Pepper, Diced
1 Medium Onion, Diced
½ Cup Diced Celery
3 Cups Shredded Carrots
1 Large Golden Delicious Apple, Diced
6-8 Cups Chicken Stock
2-3 Teaspoons French Curry
1 Tablespoon Apple Cider Vinegar
½ Teaspoon French Grey Salt
½ Teaspoon Ground White Peppercorns
2 Tablespoons Minced Italian Flat Leaf Parsley
This soup is one of our more popular dishes at the farm. It’s one of those soups that works well anytime of the year, but our favorite time to serve it is during the fall when apples are at their peak. No matter when you serve it, the beautiful blend of colors, textures, and flavors will have your guests believing you slaved all day to create something this spectacular.
Heat oil in a large saucepan pan placed over medium heat. Add bell pepper, onion, celery, carrots, and apple. Sauté, stirring frequently, for 8-10 minutes until vegetables become transparent.
Add lentils, 6 cups chicken stock, 2 teaspoons curry, salt, and pepper to the pan. Stir to combine. Bring mixture to a boil. Cover pan and reduce heat to a simmer. Simmer soup, stirring frequently, for 15-18 minutes until vegetables are tender and lentils are al dente. Add vinegar and more stock, if necessary to reach desired consistency. Taste and adjust seasonings as necessary.
Ladle into serving bowls, and garnish with chopped parsley before serving.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
A balanced, complex blend of
classic French herbs and
traditional Indian curry, this seasoning is a must-have for every Home Chef. Warm and savory, it makes a rich addition to poultry and meats, soups, legumes, grains, and more.