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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 into a comforting, flavorful dish perfect for any season.

Ingredients

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another 1 minute until fragrant.
  3. Add sliced carrots and cook for 3–4 minutes, stirring occasionally.
  4. Stir in the rinsed lentils, ground cumin, and ground coriander, coating them well with the vegetables and spices.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the lentils and carrots are tender.
  7. Use an immersion blender to puree the soup to your desired consistency, or transfer portions to a blender carefully and blend.
  8. Season with salt, black pepper, and lemon juice to taste.
  9. Serve hot, garnished with fresh parsley if desired.

Notes

For added creaminess, stir in a dollop of Greek yogurt or coconut cream before serving.

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