Description
Warm up with a delightful bowl of Carrot and Lentil Soup, a nourishing recipe that combines the natural sweetness of carrots with the hearty goodness of lentils. This comforting dish is perfect for busy weeknights or cozy weekends, satisfying both kids and adults alike. The rich flavors from spices like cumin and paprika elevate each spoonful, making it an instant family favorite. Plus, it’s simple to prepare, making it ideal for meal prep! Enjoy this wholesome soup on its own or paired with crusty bread for a complete meal 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 l) 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 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft.
- Stir in minced garlic, paprika, and cumin; cook until fragrant.
- Add carrots, lentils, tomato paste, thyme, bay leaf, broth, salt, and black pepper. Bring to a boil.
- Lower heat to simmer; cover and cook for 25-30 minutes until lentils are tender.
- Stir in lemon juice and onion powder; adjust seasoning as needed.
- For creaminess, blend part of the soup before serving if desired.
- Serve hot garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to add other veggies like spinach or celery for extra nutrition. Adjust the spices to your liking for more depth of flavor. This soup stores well in the fridge for up to 5 days or can be frozen for 3 months.