Creamy Red Lentil and Carrot Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Red Lentil and Carrot Soup

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Carrot Soup

Savor the comforting warmth of this creamy red lentil and carrot soup, a harmonious blend of earthy lentils, sweet carrots, and aromatic garlic and onion. Finished with a delicate drizzle of olive oil, a splash of light coconut milk, and a cool dollop of low‐fat Greek yogurt, this velvety soup is perfect for any meal, offering a balanced mix of flavors and a nourishing boost of protein.

Try 3 days free, then $12.99 / mo.

NUTRITION

572kcal
Protein
37.7g
Fat
9g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils

150 grams Carrot

50 grams Yellow Onion

3 cloves Garlic

500 ml Vegetable Broth (Low-Sodium)

1 tsp Extra Virgin Olive Oil

50 ml Light Coconut Milk

150 grams Low-Fat Greek Yogurt

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cool water until the water runs clear.

  • 2

    Dice the carrots and finely chop the onion and garlic.

  • 3

    In a large pot, heat 1 teaspoon of olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 3-4 minutes.

  • 4

    Add the diced carrots and rinsed lentils to the pot, stirring to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 6

    Allow the soup to simmer for 20-25 minutes or until the lentils and carrots are tender.

  • 7

    Stir in the light coconut milk and let the soup warm through for an additional 2-3 minutes.

  • 8

    For a creamy texture, use an immersion blender to partially blend the soup, leaving some texture.

  • 9

    Ladle the soup into bowls and top each serving with a dollop of low-fat Greek yogurt.

  • 10

    Serve warm and enjoy your nourishing, protein-packed meal.

Creamy Red Lentil and Carrot Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Red Lentil and Carrot Soup

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Carrot Soup

Savor the comforting warmth of this creamy red lentil and carrot soup, a harmonious blend of earthy lentils, sweet carrots, and aromatic garlic and onion. Finished with a delicate drizzle of olive oil, a splash of light coconut milk, and a cool dollop of low‐fat Greek yogurt, this velvety soup is perfect for any meal, offering a balanced mix of flavors and a nourishing boost of protein.

NUTRITION

572kcal
Protein
37.7g
Fat
9g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils

150 grams Carrot

50 grams Yellow Onion

3 cloves Garlic

500 ml Vegetable Broth (Low-Sodium)

1 tsp Extra Virgin Olive Oil

50 ml Light Coconut Milk

150 grams Low-Fat Greek Yogurt

PREPARATION

  • 1

    Rinse the red lentils under cool water until the water runs clear.

  • 2

    Dice the carrots and finely chop the onion and garlic.

  • 3

    In a large pot, heat 1 teaspoon of olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 3-4 minutes.

  • 4

    Add the diced carrots and rinsed lentils to the pot, stirring to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 6

    Allow the soup to simmer for 20-25 minutes or until the lentils and carrots are tender.

  • 7

    Stir in the light coconut milk and let the soup warm through for an additional 2-3 minutes.

  • 8

    For a creamy texture, use an immersion blender to partially blend the soup, leaving some texture.

  • 9

    Ladle the soup into bowls and top each serving with a dollop of low-fat Greek yogurt.

  • 10

    Serve warm and enjoy your nourishing, protein-packed meal.