Easy Carrot and Lentil Soup
Easy Carrot and Lentil Soup is a comforting dish that warms the soul on chilly days. With its vibrant orange color and rich, creamy texture, this soup combines fresh carrots, red lentils, and aromatic spices for a delightful meal. Perfect for a quick weeknight dinner or a cozy lunch, this recipe is not only easy to prepare but also packed with nutrients. Enjoy it solo or paired with crusty bread for the ultimate comfort experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Ingredients
Scale
- 4 medium carrots, chopped
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in minced garlic.
- Add chopped carrots, cumin, and coriander; cook for another 3-4 minutes until carrots soften.
- Pour in rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until lentils are tender.
- For creaminess, blend part of the soup using an immersion blender or transfer to a regular blender.
- Stir in lemon juice and season with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Swap red lentils for beans if desired. Experiment with spices like paprika or thyme for added flavor variations. Store leftovers in an airtight container in the fridge for up to five days; reheat gently.