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Thai Lentil Carrot Soup

 In Soup, Vegetarian

This warm and hearty stew is perfect for a rainy day, and is especially tasty in a bread bow. Pick up a round of crusty French or sourdough bread. Using a sharp knife, slice off the top, being sure to leave plenty on the bottom to form a bowl. Scoop out just enough of the insides with your fingers to make room for the soup. Ladle the soup into the bowl, and dip in with the crusty top portion.

Ingredients:

1 cup dry lentils, can be yellow, green, or red

4 cups vegetable broth

1 cup chopped carrots

1/2 cup sliced celery

1 cup chopped onions

1 15-oz can of diced tomatoes

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1 tsp. cumin

1 tsp. garlic paste

1 tsp. lemongrass paste

1 tsp. ginger paste

1 tsp. Thai seasoning paste

1/2 tsp. ground sea salt

1/2 tsp. fresh ground black pepper

 

Directions:

  • Place dry lentils in the cook pot.
  • Mix the rest of the ingredients together and pour over the lentils.
  • Cook in CoolCooker for 10 hours at 200 degrees.
  • Stir when finished.
  • Garnish with fresh cilantro or fresh thyme.
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