Carrot and Lentil Soup
A heartwarming dish that marries the natural sweetness of carrots with the earthy depth of lentils, creating a bowl of comfort that is both satisfying and nourishing.
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Olive oil For sautéing the vegetables.
- 1 medium Onion, finely chopped Provides a sweet and savory flavor base.
- 2 cloves Garlic, minced Adds aromatic depth.
- 4 medium Carrots, peeled and diced The star of the soup, contributes sweetness.
- 1 cup Dried green or brown lentils, rinsed Great source of protein and fiber.
- 6 cups Vegetable broth Foundation of the soup.
- 1 teaspoon Ground cumin Adds earthy warmth.
- 1 teaspoon Ground coriander Enhances flavor with citrusy undertones.
- 1 teaspoon Smoked paprika Adds depth and a hint of spice.
- Salt and pepper to taste Essential for seasoning.
- Fresh parsley or cilantro for garnish Adds a fresh touch.
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 2. Add the minced garlic and sauté for an additional minute until fragrant.
- 3. Incorporate the diced carrots and cook for another 5-7 minutes until slightly softened.
- 4. Add the rinsed lentils and stir to combine.
- 5. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
- 6. Stir in the ground cumin, ground coriander, and smoked paprika.
- 7. Season with salt and pepper to taste. Optionally, blend part of the soup for a smoother texture.
- 8. Ladle into bowls and garnish with fresh parsley or cilantro before serving.
Notes
This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.