Description
Healthy, hearty, and naturally creamy carrot and lentil soup packed with plant-based protein and warming spices. This nutritious and filling Middle Eastern-inspired soup is perfect for meal prep and is freezer-friendly.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 carrots, sliced
- ½ cup red lentils
- 4 cups vegetable broth
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add the diced onion, minced garlic, and sliced carrots, and sauté for about 5 minutes until the vegetables start to soften and the onion becomes translucent.
- Add Lentils and Broth: Stir in the red lentils, then pour in the vegetable broth. Add cumin, paprika, salt, and pepper. Mix everything well to combine the spices evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 to 25 minutes. Cook until the lentils and carrots are tender.
- Blend the Soup: Remove the pot from heat. For a silky smooth texture, use an immersion blender directly in the pot to blend until smooth. Alternatively, transfer in batches to a blender. You can also leave the soup chunky if preferred.
- Serve: Ladle the soup into bowls and garnish with fresh herbs or a swirl of yogurt if desired. Serve warm and enjoy.
Notes
- For a creamy vegan version, add coconut milk before blending.
- This soup freezes very well, making it perfect for meal prep.
- Adjust seasonings to taste before serving.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup, Healthy
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
