Description
A comforting and nutritious Carrot and Lentil Soup recipe that is easy to make and bursting with Middle Eastern-inspired flavors. This vegan and gluten-free soup is perfect for a cozy meal any day of the week.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large carrots, peeled and sliced
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon lemon juice
- Chopped fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, add olive oil. Sauté chopped onion until soft, about 4–5 minutes.
- Add spices: Stir in garlic, cumin, coriander, turmeric, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Cook vegetables and lentils: Add sliced carrots, red lentils, vegetable broth, and water. Bring to a boil, then simmer for 20–25 minutes until carrots and lentils are soft.
- Blend: Remove from heat, stir in lemon juice. Blend the soup until smooth using an immersion blender, or leave slightly chunky if desired.
- Adjust seasoning and serve: Taste and adjust seasoning. Garnish with parsley or cilantro before serving.
Notes
- Add a pinch of chili flakes for heat or a swirl of coconut milk for richness.
- This soup freezes well and is great for meal prep.
- Serve with warm crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 7g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
