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–+ servings
hearty carrot lentil soup

Carrot Lentil Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

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

For best results, ensure the lentils are thoroughly rinsed before cooking to remove any debris and potential bitterness. Adjust the consistency of the soup to your liking by adding more broth if it becomes too thick. If you prefer a chunkier texture, blend only half of the soup and mix it back into the pot. Adding a dollop of yogurt or a sprinkle of chili flakes on top can enhance the soup's flavor profile.
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