Description
Hearty Lentil and Carrot Soup is a wholesome, comforting meal packed with tender lentils, sweet carrots, aromatic vegetables, and savory herbs. This nourishing one-pot soup is easy to make and perfect for a cozy lunch or dinner.
Ingredients
Vegetables and Aromatics
- 4 large carrots, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Legumes and Broth
- 1 1/2 cups dried brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Herbs, Spices, and Oils
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 bay leaves
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Heat Oil and Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics and Spices: Add the garlic, cumin, thyme, and smoked paprika. Cook for 30 seconds, until fragrant, ensuring the spices release their aroma.
- Add Lentils and Liquids: Stir in the rinsed lentils, diced tomatoes, vegetable broth, salt, black pepper, and bay leaves. Mix everything thoroughly to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 30–35 minutes, or until the lentils and carrots are tender and cooked through.
- Remove Bay Leaves and Blend Partially: Remove the bay leaves. For a thicker texture, blend a small portion of the soup using an immersion blender and stir it back into the pot to add body.
- Finish with Lemon and Parsley: Stir in the lemon juice and fresh parsley. Taste and adjust seasoning as needed for brightness and balance.
- Serve Warm: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- Brown or green lentils work best because they hold their shape during cooking.
- Add extra broth if the soup becomes too thick.
- For extra protein, add cooked shredded chicken or diced sausage.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
