Spiced Carrot Lentil Soup (Print Version)

Hearty blend of spiced carrots and lentils, warmed for a nourishing bowl on cool days.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced

→ Legumes & Liquids

06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Garnish (optional)

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery. Cook for 3 to 4 minutes until vegetables begin to soften.
03 - Incorporate ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Stir continuously for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth. Stir to blend all components.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Adjust seasoning with salt and black pepper according to taste.
07 - Use an immersion blender to partially or fully puree the soup for desired consistency.
08 - Ladle hot soup into bowls, garnish with chopped cilantro or parsley, and serve with lemon wedges.

# Additional Tips::

01 -
  • It uses pantry staples you probably already have, so no last minute grocery run needed.
  • The spices bloom into something that smells like you've been cooking all day, even though it's barely an hour start to finish.
  • It's filling enough to be dinner on its own, and the leftovers somehow taste even better the next day.
02 -
  • Don't skip rinsing the lentils or you'll end up with a cloudy, slightly gritty broth that just doesn't taste clean.
  • Blooming the spices in the oil before adding the liquids is what unlocks their full flavor, so resist the urge to dump everything in at once.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating and stir until it loosens up.
03 -
  • Toast the cumin and coriander seeds whole in a dry pan before grinding them yourself for a deeper, more complex flavor that store bought powder can't match.
  • If you're short on time, use pre cut carrots and jarred minced garlic, it's not traditional but it still tastes wonderful and gets dinner on the table faster.
  • Always taste the soup after blending because the texture change can make it seem like it needs more salt or a squeeze of lemon to wake it up again.
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