Description
A creamy and nourishing carrot and lentil soup, perfect for cozy gatherings and easy weeknight dinners.
Ingredients
Scale
- 1 ½ tablespoons extra virgin olive oil
- 1 medium-sized onion, chopped
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 â…“ 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 l) low sodium vegetable broth
- 1 to 1 ½ teaspoons fine salt, to taste
- â…› teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Reduce the heat to low if needed.
- Stir in the minced garlic, paprika, and cumin, cooking for about 1 minute until fragrant.
- Add the sliced or cubed carrots, rinsed lentils, tomato paste, dried thyme, bay leaf, vegetable broth, 1 teaspoon of salt, and a few grinds of black pepper. Bring to a boil.
- Once boiling, reduce to a simmer, cover with a lid, and cook until the lentils are tender, which should take about 25 to 30 minutes.
- After cooking, turn off the heat and stir in the lemon juice and onion powder. If the soup appears too thick, stir in some water or additional broth to reach your desired consistency.
- Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.
- For a creamier texture, let the soup cool slightly, then transfer about 2 cups to a blender and puree until smooth. Return the pureed soup back to the pot and stir until well combined.
- Serve the soup hot, garnished with fresh chopped parsley and a drizzle of extra virgin olive oil if you like. Pair it with crusty bread for dunking or flavor-packed croutons!
Notes
This soup can be stored in the fridge for up to a week or frozen for up to three months. Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg