Picture a warm, inviting bowl of carrot lentil soup, its aroma filling the kitchen with hints of cumin and coriander.
This simple yet comforting Mediterranean dish is a breeze to make, perfect for those cozy nights in.
As the carrots and lentils simmer together, they transform into a velvety, nourishing soup that feels like a hug in a bowl.
Let’s bring this delightful dish to life and savor its wholesome goodness.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 blender or immersion blender
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 teaspoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 medium carrots, sliced
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Carrot Lentil Soup, you can follow this timeline:
- Preparation (15 minutes):
- 0:00 – 0:02: Gather all ingredients and equipment.
- 0:02 – 0:07: Chop the onion, mince the garlic, and slice the carrots.
- 0:07 – 0:10: Rinse the red lentils thoroughly.
- 0:10 – 0:15: Measure out the spices and other ingredients (olive oil, vegetable broth, lemon juice, parsley).
- Cooking (35 minutes):
- 0:15 – 0:20: Heat olive oil in a large pot and sauté the onion until translucent.
- 0:20 – 0:21: Add the garlic and cook for 1 minute until fragrant.
- 0:21 – 0:24: Add the sliced carrots and cook for 3 minutes.
- 0:24 – 0:25: Stir in red lentils, broth, and spices.
- 0:25 – 0:30: Bring the mixture to a boil.
- 0:30 – 0:55: Reduce the heat to low, cover the pot, and simmer for 25 minutes until the carrots and lentils are tender.
- Cooling & Blending (5 minutes):
- 0:55 – 1:00: Remove the pot from heat, let it cool slightly, and blend the soup until smooth.
- Finishing Touches (5 minutes):
- 1:00 – 1:05: Stir in the lemon juice and adjust the seasoning as needed. Garnish with chopped parsley before serving.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots and cook for another 3 minutes.
Stir in the red lentils, vegetable broth, cumin, coriander, turmeric, black pepper, and salt.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 25 minutes or until the carrots and lentils are tender.
Remove the pot from heat and let it cool slightly for 5 minutes.
Use a blender or immersion blender to puree the soup until smooth.
Stir in the lemon juice and adjust seasoning as needed.
Serve the soup hot, garnished with chopped fresh parsley.
Serving Tips
- Crusty Bread: A slice of warm, crusty bread is perfect for dipping and complements the soup’s creamy texture.
- Side Salad: A fresh green salad with a tangy vinaigrette can balance the soup’s rich flavors.
- Yogurt Swirl: A dollop of plain yogurt adds a creamy contrast and a cooling effect to the soup.
- Chili Flakes: Sprinkle some chili flakes for those who enjoy a bit of heat.
- Cheese Toast: A slice of cheese toast on the side offers a savory and cheesy addition to the meal.
Storage
Store carrot lentil soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze for up to 3 months.
Thaw and reheat thoroughly before serving.
Freezing
To freeze carrot lentil soup, allow it to cool completely.
Then transfer it into airtight containers.
Label with the date and freeze for up to three months.
Thaw before reheating.
Reheating
When reheating Carrot Lentil Soup, gently warm it on the stove over low heat.
Stir occasionally to prevent sticking.
Alternatively, use a microwave.
Cover the bowl to maintain moisture.
Final Thoughts
Carrot Lentil Soup is a delightful and nutritious meal that combines the earthy flavors of carrots and lentils with aromatic spices.
It’s a perfect dish for any time of the year, offering warmth and comfort.
Whether you stick to the recipe or add your own twist, this soup is incredibly versatile.
You can easily customize it with additional vegetables or spices to suit your taste.
Don’t forget to rinse the lentils thoroughly to guarantee the best flavor and texture.
Once cooked, the soup can be stored in the refrigerator for a few days, making it a convenient option for meal prep.
Enjoy this healthy and hearty soup with a side of crusty bread or a light salad for a complete meal.
Frequently Asked Questions
Can I Use Green Lentils Instead of Red Lentils?
You can substitute green lentils for red, but note they take longer to cook and have a firmer texture. Adjust cooking time and consider blending more to achieve a smoother consistency. This swap adds a heartier flavor.
What Can I Substitute for Fresh Parsley?
You can replace fresh parsley with cilantro for a similar fresh touch, or use basil for a slightly sweet note. Chives or dill add a different dimension. Each herb alters the flavor profile and presentation uniquely.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s perfect for a vegan diet. You’ve got vibrant flavors from spices and fresh lemon. The smooth texture is achieved without dairy. Garnish elegantly with parsley for a touch of color and freshness in presentation.
Can I Add Other Vegetables to the Soup?
Absolutely, you can enhance flavors by adding vegetables like sweet potatoes, bell peppers, or zucchini. Dice them evenly for consistent cooking and visual appeal. These additions will elevate both the soup’s texture and nutritional profile.
How Spicy Is the Soup With the Listed Spices?
You’ll find the soup’s spice level mild, thanks to cumin, coriander, and turmeric. These spices add warmth rather than heat. Enhance its flavor profile by garnishing with chili flakes if you crave more kick. Enjoy your culinary creation!
Carrot Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 teaspoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 5 medium carrots sliced
- 1 cup red lentils rinsed
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the sliced carrots and cook for another 3 minutes.
- Stir in the red lentils, vegetable broth, cumin, coriander, turmeric, black pepper, and salt.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer for 25 minutes or until the carrots and lentils are tender.
- Remove the pot from heat and let it cool slightly for 5 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in the lemon juice and adjust seasoning as needed.
- Serve the soup hot, garnished with chopped fresh parsley.
Notes
