Carrot and Lentil Soup Recipe
If you’re craving a comforting and nutritious meal, this Carrot and Lentil Soup is the perfect choice. It’s hearty, packed with fiber, and full of vibrant flavors. Whether you’re looking for a quick weeknight dinner or a meal prep option for the week, this soup will check all the boxes. Plus, it’s vegan, gluten-free, and easy to make!
Ingredients You’ll Need
To make this soup, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 1 cup dried lentils (green or brown)
- 1 can (14 oz) diced tomatoes, drained
- 6 cups vegetable broth (or water for a lighter version)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric (optional, for added color and flavor)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
How to Make Carrot and Lentil Soup
Step 1: Prepare the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onions and garlic. Sauté for about 2-3 minutes until the onions become soft and translucent, and the garlic is fragrant.
Pro Tip: Make sure the garlic doesn’t burn as it can become bitter, so stir it occasionally.
Step 2: Cook the Carrots and Spices
Next, add the chopped carrots to the pot along with the cumin, coriander, and turmeric. Stir everything together to coat the vegetables in the spices, letting them cook for an additional 2-3 minutes. This will help release the flavors and bring out the spices’ richness.
Step 3: Add Lentils and Broth
Now, add the lentils, diced tomatoes, and vegetable broth (or water) to the pot. Bring everything to a boil over high heat, then reduce the heat to low to let the soup simmer.
Cover the pot and let the soup cook for 25-30 minutes or until the lentils and carrots are tender. Stir occasionally to ensure everything cooks evenly.
Step 4: Blend the Soup (Optional)
For a smooth and creamy texture, you can blend the soup using an immersion blender directly in the pot. Alternatively, let the soup cool slightly and transfer it to a blender. Blend until smooth, then return it to the pot.
Pro Tip: If you prefer a chunky soup, skip this step and leave the soup as is. The lentils will naturally break down during cooking to create a thicker consistency.
Step 5: Season and Serve
Once blended (or if left chunky), taste the soup and adjust the seasoning with salt and pepper. For extra depth of flavor, you can add a squeeze of lemon juice or a dash of chili flakes if you like a little heat.
Ladle the soup into bowls and garnish with fresh parsley for a burst of color and flavor.
Pro Tips for the Perfect Carrot and Lentil Soup
- Add greens: To increase the nutrient content, you can stir in some spinach or kale towards the end of cooking.
- Make it creamy: For a richer soup, add a dollop of coconut milk or cream during the last few minutes of cooking.
- Adjust the spices: Feel free to experiment with other spices like cinnamon, smoked paprika, or ginger to make this soup your own!
Storage and Meal Prep
This carrot and lentil soup keeps well in the fridge for up to 4-5 days. It also freezes beautifully, so make a double batch and store it in airtight containers for up to 3 months. When reheating, simply add a splash of water or broth to bring the soup back to its desired consistency.
This hearty and flavorful soup is sure to become a go-to in your kitchen. It’s easy to make, full of nutrients, and absolutely delicious! Enjoy!
