Carrot and Lentil Soup
A comforting and nourishing soup made with red lentils and carrots, perfect for chilly days and easy to prepare.
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 pound carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 medium potato, peeled and diced
- to taste Salt and pepper
- 1 medium lemon, juiced
- 2 tablespoons fresh parsley or cilantro, chopped
Optional garnishes
- to taste plain yogurt or dairy-free alternative
- to taste toasted seeds
- to taste drizzle of olive oil
Instructions
Preparation
- Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5–7 minutes.
- Stir in the garlic, cumin, and smoked paprika and cook for another minute until fragrant.
Building the soup
- Add the chopped carrots, diced potato, and rinsed red lentils to the pot. Stir to combine with the aromatics.
Simmering
- Pour in the vegetable broth and 1 cup water. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes, or until the carrots, potato, and lentils are tender.
Blending
- For a velvety finish, use an immersion blender to puree directly in the pot until smooth. Alternatively, transfer to a blender in batches and blend until silky. If you like a chunkier texture, blend only half and stir the purée back in.
Finishing and serving
- Return to a gentle simmer, season with salt, pepper, and lemon juice to brighten flavors. Stir in chopped herbs and serve with a dollop of yogurt and toasted seeds.
Notes
Choose red lentils for a creamy texture. Cut carrots and potatoes into even sizes for even cooking. Adjust soup thickness with additional broth as needed. History shows lemon juice enhances flavor balance.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 39gProtein: 18gFat: 5gSaturated Fat: 0.5gSodium: 500mgFiber: 10gSugar: 4g
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