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Bowl of Carrot Lentil Soup garnished with fresh herbs

Carrot and Lentil Soup

This Carrot and Lentil Soup is a cozy, quick dish that's not only delicious and nutritious but also incredibly easy to make, perfect for busy days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 medium carrots, sliced
  • 1 cup red lentils, rinsed and drained
  • 4 cups vegetable broth (or chicken broth if you prefer)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • to taste Salt and pepper
Optional Toppings
  • to taste fresh parsley or cilantro
  • to taste lemon juice a squeeze
  • to taste yogurt a dollop

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil. Let it shimmer while you chop the veggies.
  2. Add the chopped onion and garlic. Cook for about 3-4 minutes until fragrant and the onion is soft.
Cooking
  1. Stir in the sliced carrots and rinsed lentils.
  2. Pour in the vegetable broth and sprinkle in the cumin and coriander. Stir and bring to a gentle boil.
  3. Cover the pot and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the lentils are tender and the carrots are soft.
  4. If desired, use an immersion blender to blend the soup to your preferred smoothness.
  5. Taste and adjust the salt and pepper as needed. Optionally, squeeze fresh lemon juice or add your favorite toppings.

Notes

Perfect for batch cooking! Make a large pot and freeze leftovers in individual portions. You can also substitute lentils with beans or chickpeas. Feel free to add other vegetables if available.