Description
This comforting Carrot and Lentil Soup is a hearty and nutritious dish, perfect for a cozy meal. It combines sweet carrots and protein-rich lentils with aromatic spices and herbs to create a vibrant, flavorful soup that’s both satisfying and healthy. Ideal for vegetarians and vegans, it’s easy to prepare on the stovetop and makes a great lunch or dinner option.
Ingredients
Vegetables
- 4 large carrots, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
Lentils and Liquids
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup water
Spices and Herbs
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- Salt and black pepper to taste
- 1 bay leaf
- Fresh parsley or cilantro, chopped (for garnish)
Oils and Others
- 2 tbsp olive oil
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Prepare the vegetables: Chop the carrots, onion, garlic, and celery into small, uniform pieces to ensure even cooking and enhanced flavor release during sautéing.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and celery. Cook for 5-7 minutes until softened and fragrant but not browned, which helps build the soup’s flavor base.
- Add spices: Stir in cumin, coriander, turmeric, and bay leaf, cooking for another minute to toast the spices and release their aromas.
- Combine main ingredients: Add the chopped carrots and rinsed red lentils to the pot. Pour in the vegetable broth and water, stirring everything together.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover. Let simmer gently for about 25-30 minutes, or until the lentils and carrots are tender.
- Blend the soup: Remove the bay leaf. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches to puree.
- Season and finish: Taste and season with salt, black pepper, and lemon juice if using. Adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley or cilantro. Enjoy it with crusty bread or a light salad.
Notes
- If you prefer a chunkier texture, blend only half the soup and mix it back in.
- Red lentils cook quickly and break down easily, making them ideal for creamy soups.
- This soup freezes well; store in airtight containers for up to 3 months.
- For extra protein, add a dollop of Greek yogurt or a sprinkle of toasted nuts before serving.
- Adjust spices according to your taste preference; smoked paprika can add a nice smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
