A cozy, protein-rich soup made with carrots, red lentils, and warming spices. Smooth, filling, and perfect for chilly days or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger (or ½ teaspoon ground ginger)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika (optional)
5–6 medium carrots, peeled and sliced
1 cup red lentils, rinsed
4 cups vegetable broth
1–2 tablespoons lemon juice
Salt and pepper, to taste
Optional: yogurt, herbs, roasted seeds or chickpeas
Instructions
-
In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
-
Stir in garlic and ginger; cook for 1 minute.
-
Add cumin, coriander, and paprika. Toast spices for 30 seconds.
-
Add carrots and lentils; stir to coat.
-
Pour in broth. Bring to boil, then reduce heat, cover, and simmer for 25–30 minutes.
-
Blend until smooth using an immersion or countertop blender.
-
Stir in lemon juice. Season with salt and pepper.
-
Serve warm with your choice of toppings.