Ingredients
Scale
- 2 tablespoons sesame oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 carrots, sliced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons sesame seeds
- 1 teaspoon chili flakes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat sesame oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until fragrant and translucent.
- Add carrots and cook for 5 minutes.
- Stir in red lentils, chili flakes, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until lentils and carrots are tender.
- Blend partially with an immersion blender for a creamy texture, if desired.
- Serve hot, garnished with sesame seeds and fresh cilantro.
Notes
- Adjust chili flakes to taste for spiciness.
- For extra flavor, add a squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg