Recipe adapted from


2 Tbsp. olive oil
1 medium onion, chopped
3 large carrots, chopped
1 c. red lentils
3 c. vegetable stock
1 tsp. paprika
1 tsp. chipotle powder
1 Tbsp. salt
1/4 c. sour cream or Greek yogurt (or non-dairy for vegan option)
4 Tbsp. cilantro leaves, whole


  1. In a 4 quart saucepan, heat the olive oil and sauté the onion until beginning to caramelize. Add the carrot, paprika, chipotle powder and salt and sauté 2 minutes. Add stock and lentils; bring to a boil. Reduce the heat to a simmer, then cover and cook for about 15 minutes, stirring halfway. At 15 minutes, the red lentils should be falling apart tender; if not, cook a little longer.
  2. Puree the soup to desired degree of smoothness in a food processor or blender, or with a stick blender. Taste for salt.
  3. Serve in bowls with a dollop of sour cream of Greek yogurt and a few cilantro leaves in the center.

This recipe makes four servings.

Look for these Moonflower Basics: Field Day brand olive oil and vegetable stock and yellow onions! Also, look for local carrots from Castle Valley Farms when in season!

Printable Version