Carrot, Walnut, and Red Lentil Soup

I increased the protein content of  www.goodforyouglutenfree.com's Carrot and Walnut Soup by adding 1 cup of dried red lentils (for the pot, 1 cup added 46 g to the 117g of the walnuts).  This soup is a surprisingly easy to make because the veggies are in big chunks and forgiving to serve.  After the blending step, we drove to the airport to pick up our guests; when I came home, I quickly (10 minutes) reheated it while I threw together the salad.  The texture and flavor were as good as when we left the house.

I served the soup with a spinach and apple salad dressed with apple cider vinegar to provide some tart to balance the subtle walnut flavor of the soup.

If you are preparing for someone who is strictly gluten free,  be sure to shop for GF-labeled boxed broth and red lentils*. Surprising to me, most red lentils have wheat cross-contamination, but Arrowood (available at Harris Teeter) is GF.  Ditto the boxed broths - I used Swanson's.

The quantities below provide 2 small bowls (2 ladles/bowl) or 1 medium bowl for 5 people.  Consider increasing the quantities for 5 people if you want to be generous or have any leftovers.

Adjusted Ingredients

3 T olive oil (2 for cooking, 1 for final drizzle in the pot)

1 small yellow onion, cut into large chunks

1.5 lbs carrots, peeled and sliced into 2" pieces (yes, I cooked them that large and it worked perfectly)

1 cup walnuts shelled (no chopping needed)

1 cup dried red lentils*, rinsed

6 cups vegetable broth (If you buy 2 boxes you will have more available for thinning if needed.)

Optional toppings:  Texas Pete for those who like some heat, lemon wedge for those who like some tart.  Most guests ate it plain.

Adjusted Instructions

1.  Heat 2 T olive oil in a large stock pot in which you don't mind immersion blendering.  Warm to medium high heat and add the onions and carrots.  Saute for 10 minutes, stirring occasionally.

2.  Add walnuts and broth and bring to a boil.  I simmered for 20 minutes, turned off, ran to the store for red lentils, returned.  I added the lentils and simmered for 20 minutes.  Everything was perfect.  However, if you are remembered to check the gluten content of your lentils before you started cooking, I recommend adding the lentils with the walnuts and broth.  Your goal is for the carrots to be softened and easy to flatten with the back of a spatula.  So 40-60 minutes total?

3.  Remove from the heat to cool for 20 minutes so the immersion blender splatters do not scald you.  Do not skip this step - the thick soup clings and you can burn yourself.

4.  Use an immersion blender or food processor to blend until smooth.  I found that immersioin blending the carrots and walnuts was a game of hide and seek.  I had to find the big chunks and catch them in the immersion blender or they simply scooted around.  You may want to add more broth if you like your soup a bit thinner, but we all loved it as is.

5.  Before serving, drizzle in about 1 T of olive oil.  Serve.

I did not need to add any salt or pepper.