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Carrot and Lentil Soup

A cozy and nutritious soup perfect for busy days, packed with lentils and carrots to warm your soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry lentils (green or brown) Use brown or yellow if preferred, but will change texture.
  • 2 large carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth) Vegetable broth for a vegan option.
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • 1 sprig fresh parsley or cilantro for garnish Optional but adds color.

Method
 

Preparation
  1. Chop the carrots, dice the onion, and mince the garlic.
Sautéing
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the onion and garlic, sauté until the onions are translucent and fragrant, about 5 minutes.
Cooking
  1. Stir in the chopped carrots, cumin, and coriander. Sauté for another 3-4 minutes until the carrots are slightly softened.
  2. Pour the broth into the pot and add the lentils.
  3. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are soft.
Seasoning
  1. Add salt and pepper to taste. Give the soup a taste test.
Finishing Touches
  1. If desired, blend the soup until smooth with an immersion blender or leave it chunky.
  2. Ladle the soup into bowls and garnish with parsley or cilantro.

Notes

This soup can be stored in an airtight container in the refrigerator for up to a week. Reheat on the stovetop or in the microwave, adding a splash of broth if it thickens. Add greens like spinach or kale at the end of cooking for extra nutrition.