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.


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



  • 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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