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    Home » All Recipes » Beta Carotene booster vegetable & red lentil soup

    Beta Carotene booster vegetable & red lentil soup

    By Khushboo 8 Comments January 27, 2017 February 8, 2018

    1.9K shares
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    Jump to the recipe

    Dreaming of beautiful healthy skin & hair then you have to include this beta carotene booster vegetable & red lentil soup in your routine. Moreover this soup promotes good vision and immunity.

    A hearty blend of fresh vegetables and red lentils plus delicious spinach topping leaves you completely satisfied.  It is filled with plethora of benefits and comes together in 30 minutes.

    beta-carotene-booster-red-lentil-soup

    When it is cold and rainy outside all I crave is a big bowl of piping hot soup. Soups are nourishing, healthy , cozy and comforting. And this one here my friend is no exception.

    For a moment keep your supplements aside and try real food.

    This soup is packed with beta carotene which is further converted into Vitamin A.

    Beta-carotene is a red-orange pigment found in plants and fruits and our body converts beta carotene into Vitamin A .

    Beta carotene from food source is safer to consume as compared to the supplements .

    The advantage of dietary beta-carotene is that the body only converts as much as it needs.

    Excess vitamin A is toxic. Toxic vitamin A levels can occur if you consume too many supplements.

    So getting nutrition from food directly is always a good idea.

    Moreover adding red lentils makes it a protein rich soup too .

    I make this soup at least once a week and try to eat Vitamin A rich food’s throughout .

    It is not difficult to get your daily dose of Vitamin A everyday.

     

    betacarotene-soup-editing

    We love this soup because it’s –

    Vegan.

    Gluten free.

    Packed with Vitamin A and Protein.

    Comes with great benefits. 

    Under 30 minutes.

    Pressure cooked in Instant Pot.

    beta-carotene-booster-lentil-soup-vegan-glutenfreeWhat is this soup made of ?

    I have used beta carotene rich orange / red pigment produce like sweet potatoes, red & orange bell peppers , carrots , onions and tomatoes .
    I have even amplified this soup for some great protein & extra nutrition intake by adding red lentils.
    And instead of topping it with croutons I have pan sautéed some spinach – again a great source of beta carotene with a touch of garlic and a generous sprinkle of sesame seeds.

    lentil-soup-vegan

    Pressure cooking this soup in my Instant Pot makes this soup a breeze . You may even cook it on the stove top or traditional pressure cooker. Look for further instructions and recipe below. 

    betacarotene-booster-lentil-soup

    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.25 from 16 votes

    Vegetable and Red Lentil Soup

    Get you dose of Vitamin A by eating real food. This soup has everything you need to nourish your body well.
    Course Snack, Soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Adjustable Servings -8 -10
    Calories 156kcal
    Author Khushboo

    Ingredients

    • 2 teaspoon cooking olive oil/ preferred oil
    • ½ tablespoon grated ginger
    • ½ cup chopped onions
    • ½ cup red lentil/ dal washed 3 times and drained
    • 4 medium sized carrots diced
    • 2 medium-sized red bell peppers optional
    • 2 sweet potatoes medium size, diced
    • 4 medium sized tomatoes
    • 2.5 cups water OR vegetable stock
    • ½ teaspoon turmeric powder optional
    • ½ teaspoon of chili powder optional
    • ¼ teaspoon Pepper to taste
    • Salt to taste

    For topping (optional)

    • 1 tablespoon cooking olive oil / or of your choice.
    • 3 cloves of garlic grated
    • 8 cups chopped spinach
    • Sat and pepper to taste
    • 1 teaspoon lemon juice
    • 2 tablespoon sesame seeds

    Instructions

    • Roughly chop all veggies called for the soup.
    • Instant pot method
    • Switch Instant pot to saute mode .
    • Once warm add in the onions and saute for a minute.
    • Then add in the ginger and saute for 30 seconds.
    • Dump in all the veggies and the red lentils and add water.
    • Add in the turmeric and chili powder now .
    • Give it a quick stir .
    • Close the lid and keep sealing position.
    • Press cancel to get out of saute mode.
    • Press manual 6 minutes high pressure.
    • Let it cool with NPR ( natural pressure release. ) Will take 10 minutes to cool down.
    • Open the lid and check if the lentils and sweet potatoes are done.
    • Puree the soup with immersion blender . Add more water if needed.
    • Add salt and pepper . Taste test.
    • While the soup is under making you can make the topping simultaneously .
    • For topping.
    • In a pan heat the oil. Add in garlic and saute for 30 seconds.
    • Add in the spinach and sautee until wilted , about a minute.
    • Add in salt , lemon juice and pepper if desired.
    • Serve soup warm with spinach topping and sprinkle some sesame seeds.

    Notes

    If you don't have an immersion blender you may let the mixture cool and then blend in a blender.
    Turmeric & chili are optional. They add more flavor and have health benefits. Skip if you don't have any. You may use vegan better than bullion too.
    You may swap carrots with more sweet potatoes or vice versa.
    If the soup feels too thick, add vegetable stock or water to adjust the consistency. Simmer for 2-3 minutes.
    Storage information.
    • This is a big-batch soup recipe.
    • It stays well n the fridge for 4 days and in the freezer for 3 months. Once thawed do not refreeze.
    • You may cut the recipe in half if desired.
    For a traditional stove-top pressure cooker.
    Pressure cook on a medium flame for 4 whistles. Let it cool and proceed.
    For open stove-top cooking.
    Use a large pot and cook on medium flame covered occasionally for 33-40 minutes until the lentils are tender. You will need to add more water between the cooking.

    Nutrition

    Calories: 156kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 670mg | Fiber: 8g | Sugar: 7g | Vitamin A: 15258IU | Vitamin C: 53mg | Calcium: 71mg | Iron: 2mg
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

    You may add coconut milk towards the end after it’s blended for extra richness.

    Pin this for later 🙂

    veggies-red-lentil-soup-vegan-gfSee why beta carotene is so important for you here. 

    Hope you like this recipe and do give it a try. I would love to hear from you. Do leave me your valuable comments and suggestions below . You can even leave me a message on my Facebook page Carveyourcraving. 

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    Thanks for stopping by.

     

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    Filed Under: Accompaniments, All Recipes, Instant Pot / Pressure Cooker, soups Tagged With: dal, gluten free, healthy, instant pot, pressure cooking, soup, spinach, vegan, weight lossJanuary 27, 2017

    Reader Interactions

    Comments

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    1. Asmita

      November 17, 2019 at 9:22 pm

      Iii want the video for red lentil soup pls

      Reply
      • Khushboo

        November 18, 2019 at 1:49 pm

        Hi Asmita, the recipe is very straight forward. Just put everything called for the recipe in the pressure and cook as directed. Then blend it in a blender or use immersion blender to puree it. I do not have the soup video at this moment.

        Reply
    2. Samaira

      February 21, 2017 at 3:17 pm

      5 stars
      Nice recipe . I am in lookout for different soup recipes and this turned out great. Thanks.

      Reply
      • khushboo kothari

        February 21, 2017 at 4:28 pm

        Sounds wonderful Samaira. I love soups too. Thanks for a lovely feedback.

        Reply
    3. Rhea

      February 21, 2017 at 3:13 pm

      Loved this clean eating recipe. My toddler liked it too. Thank you. I made half the recipe and set ip to 4 minutes and it worked too.

      Reply
      • khushboo kothari

        February 21, 2017 at 3:15 pm

        4 minutes sounds great. I will try that next time. Thank you. Thanks a lot for a lovely feedback.

        Reply
    4. Cathy

      February 21, 2017 at 3:11 pm

      5 stars
      Tried this in ip over the weekend . Made a large batch to eat over the week. We are loving it. Nutritious and filling. Thank you. I added Italian herbs to it.

      Reply
      • khushboo kothari

        February 21, 2017 at 3:12 pm

        That is wonderful Cathy. A large batch sounds less work over the week.. Cheers to ip.

        Reply

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