World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

India   -   Carrot Lentil Soup   adapted from The Bold Vegetarian by Bharti Kirchner

  • 3 Large Carrot -- Chopped
  • 1 Small Sweet Potato -- Cubed
  • 1 Small Onion -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 3 Cups Chicken Stock
  • 1/2 Cup Red Lentils
  • 1 1/2 Cups Water
  • 1/2 Teaspoon Turmeric
  • 2 Medium Jalapeno -- Chopped
  • Salt And Pepper -- To Taste
  • Red Pepper -- To Taste
  • 1 Tablespoon Basil
  • 1 Tablespoon Canola Oil
  • 1/2 Teaspoon Black Mustard Seeds
  • 1/4 Teaspoon Kalonji Seeds -- Optional
  • 1 Clove Garlic -- Chopped
Directions Combine carrots, sweet potato, onion, garlic, and stock to a boil. Simmer for 20 minutes. Puree in batches if desired. In separate pan, bring lentils and water to a boil. Add turmeric and jalapenos and simmer for 15 minutes. Combine the two pots. Season with salt and red pepper. Simmer for 1 minute. Add basil and keep warm. Heat oil in small frying pan, add mustard seeds. As soon as the seeds start to pop, add Kalonji, saute for 1 minute. Add garilc and saute 1 minute. Add to the soup pot. Stir and serve.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of