Description
Indulge in the warming comfort of Carrot and Lentil Soup, a delightful blend of wholesome ingredients that nourish both body and soul. This hearty soup features tender carrots and protein-packed lentils, simmered together to create a rich and flavorful dish perfect for any occasion. Whether you’re hosting a family gathering or enjoying a cozy night in, this easy-to-make recipe promises satisfaction with every spoonful. Plus, it’s vegan-friendly and adaptable, allowing you to customize the flavors to suit your taste. Enjoy it as a standalone meal or pair it with crusty bread for a complete dining experience.
Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups (1.5 liters) low sodium vegetable broth
- 1 to 1 ½ teaspoon fine salt, to taste
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoon fresh parsley, chopped
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent for about 5 minutes. Reduce heat as needed.
- Add the garlic, paprika, and cumin to the pot. Cook while stirring until fragrant, about 1 minute.
- Add the sliced carrots, rinsed lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and several grinds of black pepper. Bring everything to a boil. Once boiling, reduce to a simmer. Cover with a lid and cook until lentils are tender—about 25 to 30 minutes.
- Turn off the heat. Stir in lemon juice and onion powder. If the soup is too thick for your liking, stir in some water or broth until you reach your desired consistency. Taste and adjust seasoning with additional salt, pepper, or lemon juice if necessary.
- For a creamier texture, let the soup cool slightly. Transfer about 2 cups to a blender. Puree until smooth before returning it to the pot. Stir until well combined.
- Finish by garnishing with fresh chopped parsley. Optionally drizzle with extra virgin olive oil before serving alongside plenty of crusty bread or croutons for dunking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added flavor variations, try incorporating spices like turmeric or ginger. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.