Carrot and Lentil Soup
Warm, hearty, and packed with nourishing ingredients, this Carrot and Lentil Soup is the ultimate comfort food for any season. Featuring a silky blend of sweet carrots and protein-rich red lentils, this recipe is seasoned with aromatic spices like cumin, coriander, and paprika, creating a flavor profile that’s both earthy and slightly smoky. A splash of lemon juice adds a bright, tangy twist, while fresh parsley provides the perfect finishing touch. Ready in just 40 minutes, this one-pot dish is not only quick and easy but also naturally vegan and gluten-free, making it a healthy weeknight meal the whole family will love. Serve it with crusty bread or a side salad for a nourishing, satisfying dinner that's as delicious as it is wholesome.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 4 medium, peeled and chopped carrots
- 1 cup red lentils
- 5 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped carrots to the pot and sauté for 3 minutes.
Rinse the red lentils under cold water and add them to the pot.
Pour in the vegetable broth and stir well.
Add the ground cumin, ground coriander, paprika, salt, and black pepper to the mixture.
Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 20–25 minutes, or until the carrots and lentils are tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, puree, and return it to the pot.
Stir in the lemon juice and adjust seasonings as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 10.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
