Ingredients
Scale
- 2 tablespoons sesame oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 large carrots, diced
- 1 cup red lentils
- 4 cups vegetable broth
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 2 tablespoons toasted sesame seeds
- Fresh cilantro for garnish
Instructions
- Heat sesame oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic and ginger, cook for 1 minute.
- Add diced carrots and cook for another 5 minutes.
- Rinse red lentils and add to the pot along with vegetable broth, chili flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes or until the lentils and carrots are tender.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Serve hot, garnished with toasted sesame seeds and fresh cilantro.
Notes
- Adjust spice levels by adding more or less chili flakes.
- For a creamier texture, stir in coconut milk before serving.
- For added crunch, sprinkle extra sesame seeds on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Healthy, Asian-inspired
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg