Description
A hearty and nutritious lentil and carrot soup featuring earthy flavors from green or brown lentils, sweet carrots, and aromatic spices like cumin and smoked paprika. This protein-packed vegetarian soup is perfect for a comforting meal any day.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Main Ingredients
- 1 1/2 cups dry lentils (green or brown), rinsed
- 6 cups vegetable broth
Spices & Garnish
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5–7 minutes.
- Add Lentils and Broth: Stir in the rinsed lentils, vegetable broth, cumin, and smoked paprika. Increase the heat to bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 30 to 35 minutes, or until the lentils are tender and cooked through.
- Season and Garnish: Taste the soup and season with salt and pepper as desired. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Make sure to rinse lentils thoroughly to remove any debris.
- If you prefer a creamier texture, blend part of the soup before serving.
- For extra flavor, add a squeeze of lemon juice right before serving.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
