Description
A comforting and easy Lentil Carrot Soup recipe that warms you from the inside out. This hearty soup combines earthy lentils with sweet carrots for a nourishing meal perfect for any day.
Ingredients
Scale
- 1 cup Brown lentils, rinsed
- 2 cups Carrots, peeled and chopped
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 4 cups Vegetable broth, low-sodium
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 2 Bay leaves
- Salt to taste
- Black pepper to taste
- 1 tablespoon Fresh parsley or cilantro, chopped (optional garnish)
- 1 tablespoon Lemon juice (optional garnish)
- 2 tablespoons Yogurt or sour cream (optional garnish)
Instructions
- In a large pot over medium heat, add oil, then cook onions and garlic until softened, about 5 minutes.
- Sprinkle cumin and turmeric over the vegetables, stirring for 1 minute until fragrant.
- Add chopped carrots and rinsed lentils, tossing for 2 minutes.
- Pour in vegetable broth and add bay leaves. Bring to a boil, then reduce heat to a simmer.
- Cover partially and simmer for 25-30 minutes, or until lentils are tender and carrots are soft.
- Remove and discard bay leaves.
- Use an immersion blender to purée the soup until smooth, or leave some texture.
- Stir in salt and pepper, simmer for 2 more minutes.
- Ladle into bowls and garnish with parsley, lemon juice, or yogurt if desired.
Notes
- Rinse lentils thoroughly before cooking.
- Toast spices well to enhance flavor.
- Adjust seasoning at the end.
- For a rustic texture, do not fully purée the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Homemade
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 12 g
- Cholesterol: 0 mg