Description
A protein-packed, earthy lentil and carrot soup made with green or brown lentils, carrots, and warming spices like cumin and smoked paprika, perfect for a nutritious and comforting meal.
Ingredients
Vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Main Ingredients
- 2 tbsp olive oil
- 1 1/2 cups dry lentils (green or brown), rinsed
- 6 cups vegetable broth
Spices & Seasonings
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Lentils and Broth: Stir in the rinsed lentils, vegetable broth, cumin, and smoked paprika into the pot. Increase the heat to bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently. Cook uncovered for 30 to 35 minutes, or until the lentils are tender and the flavors have melded together.
- Season and Serve: Season the soup with salt and pepper to your taste. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Notes
- Rinsing lentils helps remove any dust or debris for a cleaner taste.
- Use vegetable broth for a vegetarian or vegan version.
- Adjust the seasoning as needed, especially the salt, depending on your broth’s sodium content.
- For a creamier texture, blend part of the soup before serving.
- Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
