Description

Carrot and Lentil Soup is the ultimate comfort food for chilly days, combining tender carrots and creamy lentils in a warm, aromatic blend of spices. This nourishing soup not only delights the palate but also evokes cherished memories around the dinner table. Perfect for weeknight dinners or meal prep, its vibrant colors and rich flavors will brighten any occasion.

Ingredients

Scale

2 cups diced carrots
1 cup red lentils
1 medium onion, chopped
3 garlic cloves, minced
4 cups low-sodium vegetable broth
2 tsp ground cumin
Salt and pepper to taste
2 tbsp extra virgin olive oil

Instructions

Rinse the lentils under cold water until clear. Chop onions and garlic.
Heat olive oil over medium heat in a large pot. Sauté onions and garlic until fragrant (about 3 minutes).
Add diced carrots and cumin; stir for about 5 minutes until carrots soften slightly.
Pour in vegetable broth and add rinsed lentils. Bring to a gentle boil.
Reduce heat and simmer uncovered for about 20 minutes until lentils are tender.
Blend the soup with an immersion blender until smooth, leaving some chunks if desired. Season with salt and pepper.
Serve hot with crusty bread or croutons on top.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 3g
Sodium: 320mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Keywords: For added depth of flavor, consider incorporating spices like coriander or fresh herbs like parsley. This soup stores well in airtight containers for up to five days in the fridge; it can also be frozen.