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Carrot and Lentil Soup

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This hearty Carrot and Lentil Soup combines sweet carrots and protein-rich lentils for a comforting, nutritious meal perfect for any season.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 1 cup red lentils, rinsed
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh lemon juice (optional, to taste)
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in chopped carrots, red lentils, cumin, and coriander; cook for 2 minutes to toast the spices.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Reduce heat to low and simmer uncovered for 25-30 minutes or until the lentils and carrots are tender.
  6. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
  7. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
  8. Serve hot, garnished with chopped parsley or cilantro.

Notes

For added creaminess, stir in a splash of coconut milk or plain yogurt before serving.

Find it online: https://seasonedrecipe.com/carrot-and-lentil-soup/