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Carrot and Lentil Soup

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This comforting carrot and lentil soup combines hearty red lentils with sweet carrots, creating a nutritious and flavorful dish perfect for any season.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and diced
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper, to taste
  • Fresh lemon juice, to taste
  • Fresh parsley or cilantro, chopped (optional, for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add the diced carrots, rinsed red lentils, ground cumin, and ground coriander. Stir to combine.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils and carrots are tender.
  6. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender.
  7. Season with salt, pepper, and fresh lemon juice to taste.
  8. Serve hot, garnished with chopped parsley or cilantro if desired.

Notes

For a creamier texture, stir in a splash of coconut milk or yogurt before serving.

Find it online: https://cubaqueen.com/carrot-and-lentil-soup/