Spiced Carrot Lentil Soup (Printer View)

A cozy blend of tender carrots, lentils, and warming spices in a hearty, comforting dish.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced

→ Legumes & Liquids

06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Garnish (optional)

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery to the pot. Cook for 3 to 4 minutes until vegetables begin to soften.
03 - Stir in ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with their juices, and vegetable broth to the pot. Stir to combine.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Season with salt and black pepper according to your preference.
07 - Optionally, use an immersion blender to partially or fully puree the soup for desired consistency.
08 - Ladle soup into bowls and garnish with chopped fresh cilantro or parsley and a wedge of lemon.

# Expert Advice:

01 -
  • It comes together in under an hour with ingredients you probably already have.
  • The warmth from the spices feels like a hug from the inside out.
  • Leftovers taste even better the next day after the flavors have had time to meld.
02 -
  • Don't skip toasting the spices, that one minute step transforms the entire soup.
  • Red lentils cook much faster than green or brown, so don't substitute them or you'll be waiting a lot longer.
  • Taste before serving and adjust the salt, the broth you use will affect how much you need.
03 -
  • Use an immersion blender for just half the soup to get a creamy base with chunky bites still throughout.
  • Toast your spices in a dry pan first if you want an even deeper, more aromatic flavor.
  • Always finish with lemon juice, it's the secret that makes everything taste restaurant quality.
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