Description
A healthy, comforting, and protein-rich carrot and lentil soup made with fresh carrots, red lentils, and warm Mediterranean spices. This nourishing soup is perfect for a cozy lunch or meal prep, offering a smooth texture and vibrant flavors that can be easily customized for creaminess.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, peeled and sliced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil: In a pot over medium heat, warm the olive oil until shimmering to prepare for sautéing.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and cook for 2 to 3 minutes, stirring occasionally, until fragrant and translucent.
- Add carrots and lentils: Incorporate the sliced carrots and rinsed red lentils into the pot along with the vegetable broth, ground cumin, paprika, salt, and pepper. Stir to combine evenly.
- Simmer soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 to 25 minutes. The carrots and lentils should become tender.
- Blend until smooth (optional): Using an immersion blender, purée the soup directly in the pot to your preferred consistency, creating a smooth and creamy texture.
- Garnish and serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm for a comforting meal.
Notes
- Adjust thickness by adding additional vegetable broth to reach your desired consistency.
- For a creamier soup, stir in coconut milk or your preferred dairy-free milk before serving.
- Red lentils cook quickly, so keep an eye on the simmer to prevent overcooking.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
