Ingredients
Scale
- 2 tablespoons sesame oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 pound carrots, peeled and chopped
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tablespoons tahini
- Salt and pepper to taste
- Fresh cilantro and sesame seeds for garnish
Instructions
- Heat sesame oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add red pepper flakes and cook for another minute.
- Stir in chopped carrots and red lentils, cook for 2-3 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until carrots and lentils are tender, about 20 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in tahini, season with salt and pepper.
- Serve hot, garnished with cilantro and sesame seeds.
Notes
- Adjust spiciness by increasing or decreasing red pepper flakes.
- For a creamier texture, blend in a spoonful of coconut milk or almond milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: VeganFusion
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg