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Carrot and Lentil Soup

Carrot and Lentil Soup
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Indulge in a comforting bowl of Carrot and Lentil Soup, a nourishing dish that brings warmth and satisfaction to any meal. This vibrant soup combines the natural sweetness of carrots with protein-packed lentils, creating a delightful blend that’s both healthy and filling. Ideal for family dinners or meal prep, this recipe is quick to prepare and easy to customize with your favorite herbs and spices. Whether enjoyed on its own or paired with crusty bread, this soup promises to be a beloved addition to your weekly menu.

Ingredients

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  • 1 ½ tablespoon extra virgin olive oil
  • 1 medium-sized onion, chopped
  • 2 garlic cloves, minced
  • 1 lb (450 grams) carrots, sliced or cubed
  • 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
  • 2 tablespoons tomato paste
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 cups (1.5 l) low sodium vegetable broth
  • 1 to 1 ½ teaspoon fine salt, to taste
  • ⅛ teaspoon black pepper
  • ½ teaspoon onion powder
  • 1 tablespoon lemon juice, or to taste
  • 3 tablespoons fresh parsley, chopped

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté chopped onion until soft (about 5 minutes).
  2. Add minced garlic, paprika, and cumin; cook for 1 minute until fragrant.
  3. Stir in carrots, lentils, tomato paste, thyme, bay leaf, broth, salt (start with 1 teaspoon), and black pepper. Bring to a boil.
  4. Reduce heat to simmer; cover and cook for 25-30 minutes until lentils are tender.
  5. Stir in lemon juice and onion powder; adjust consistency with water or broth if needed.
  6. For creaminess (optional), blend part of the soup until smooth and mix back in.
  7. Serve garnished with fresh parsley.

Nutrition

Find it online: https://musttrymeals.com/carrot-and-lentil-soup/

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