Description
This nourishing, comforting carrot lentil soup combines hearty lentils and tender carrots with their wonderful sweet flavor. It’s SO delicious! It’s a wonderful protein-packed meal the whole family will love!
Ingredients
1 ½ tablespoons extra virgin olive oil
1 medium-sized onion, chopped (any color)
2 garlic cloves, minced
1 lb (450 grams) carrots, sliced or cubed
1 ⅓ cups (250 grams) green or brown lentils, rinsed and drained
2 tablespoons tomato paste
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon dried thyme
1 bay leaf
6 cups (1.5 liters) low sodium vegetable broth
1 to 1 ½ teaspoons fine salt, to taste
⅛ teaspoon black pepper
½ teaspoon onion powder
1 tablespoon lemon juice, or to taste
3 tablespoons fresh parsley, chopped
Instructions
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, reducing heat as needed.
2. Add the garlic, paprika, and cumin and cook, stirring, for about 1 minute until fragrant.
3. Add the carrots, lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and black pepper. Bring to a boil.
4. Reduce to a simmer, cover, and cook until lentils are tender, about 25 to 30 minutes.
5. Turn off heat and stir in lemon juice and onion powder. If the soup is too thick, add water or broth to adjust the consistency.
6. Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
7. (Optional) For a creamier texture, blend about 2 cups of the soup and return it to the pot. Stir to combine.
8. Garnish with chopped parsley and a drizzle of olive oil. Serve with crusty bread or croutons.
Notes
This soup keeps well in the refrigerator for 3–4 days and freezes beautifully for longer storage.
Use green or brown lentils for best texture. Red lentils can become too soft.
For a spicier version, add a pinch of chili flakes or cayenne pepper.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 225
- Sugar: 6g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg