Hearty Lentil & Carrot Soup

This wholesome and filling soup combines protein-rich lentils with sweet carrots to create a dish that's both deeply satisfying and nutritionally complete. Perfect for cold evenings or meal prep, this vegetarian soup will quickly become a staple in your recipe collection.

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Course: Main Course, Soup

Cuisine: Middle Eastern, Vegetarian

Keyword: Lentil Soup, Carrot Soup, Vegetarian Soup, Healthy Soup, Plant-Based

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 320kcal

Equipment

Large Heavy-Bottomed Pot
Immersion Blender (optional)

Ingredients

Main Ingredients

1½ cups dried red lentils rinsed and drained
4 large carrots approximately 2 cups, diced
1 large yellow onion finely chopped
3 cloves garlic minced
2 tablespoons olive oil
6 cups vegetable broth
2 bay leaves
1 tablespoon fresh lemon juice

Spices and Seasonings

1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon cayenne pepper adjust to taste
salt and pepper to taste

For Garnish

fresh cilantro or parsley chopped

Instructions

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté until translucent, about 5 minutes, until they begin to turn golden at the edges.
Add minced garlic and sauté for another minute until fragrant. Immediately add cumin, coriander, turmeric, and cayenne pepper. Toast the spices for 30 seconds, stirring constantly to prevent burning.
Add the rinsed lentils and diced carrots to the pot, stirring to coat them with the spiced oil mixture.
Pour in vegetable broth and add bay leaves. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for 25-30 minutes, or until lentils are tender and carrots are soft.
Remove bay leaves. For a creamier consistency, blend half the soup using an immersion blender or standard blender, then return to the pot.
Stir in fresh lemon juice. Season with salt and pepper to taste. Garnish with fresh herbs before serving.

Notes

This soup actually improves with time as flavors meld together. Refrigerate leftovers in airtight containers for up to 4 days. For meal prep, portion into individual containers for grab-and-go lunches. The soup freezes exceptionally well for up to 3 months.

For substitutions: Green or brown lentils can replace red lentils (cooking time will increase by 10-15 minutes); sweet potatoes can substitute for carrots; chicken broth can be used instead of vegetable broth for non-vegetarians.

Nutrition

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