This hearty carrot and lentil soup is warming and nutritious! With colorful carrots and protein-packed lentils, it’s a bowl of comfort on chilly days.
I love how easy it is to make—just chop, simmer, and enjoy! Perfect for when you need something healthy and delicious without much fuss!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its rich flavor. You can substitute it with avocado oil or vegetable oil if needed, just keep an eye on the flavor as it varies.
Onion: A medium onion helps create a great base but you can use shallots or leeks if you prefer a milder taste.
Carrots: Fresh large carrots are the star here. If you don’t have them, try using baby carrots instead; just adjust the amount accordingly since they’re smaller.
Lentils: I usually go for red lentils because they cook quickly and become creamy. Brown lentils work too; just increase the cooking time as they’re denser.
Spices: The cumin, coriander, and paprika bring warmth to the soup. You can switch these out for Italian seasoning if you have that on hand for a different twist.
Lemon Juice: Lemon brightens the flavors nicely! If you don’t have lemon, lime juice will work as a great substitute.
How Do You Achieve the Best Flavor Balance in Soups?
Getting the right balance of flavors in your soup is key! Start with sautéing the onions in olive oil, as this builds a flavor foundation. Next, add garlic to bring in aromatic sweetness, but be careful not to burn it.
- Cook your spices with the veggies for a few minutes. This releasing essential oils enhances the flavor.
- Simmering the lentils in broth adds depth, so don’t skimp on the liquid!
- Finally, adjusting with salt and acidity from lemon at the end really helps to brighten everything up.
These steps and tricks will ensure you have a delicious and balanced carrot and lentil soup every time! Enjoy your cooking!
Hearty Carrot and Lentil Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 large carrots, peeled and diced
- 1 cup dried red or brown lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 6 cups vegetable broth (or chicken broth)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
This hearty soup takes about 10 minutes for preparation and around 30-35 minutes to cook, making a total of approximately 45 minutes from start to finish. It’s a quick and nutritious option for lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This helps build a flavorful base for your soup!
2. Add Aromatics:
Next, add the minced garlic to the pot and cook for about 1 minute, just until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Incorporate Vegetables and Spices:
Now stir in the diced carrots, along with the ground cumin, ground coriander, and paprika. Cook this mixture for another 2-3 minutes, allowing the spices to bloom and infuse the vegetables with flavor.
4. Add Lentils and Broth:
Next, pour in the rinsed lentils and vegetable broth. Toss in the bay leaf as well. Bring everything to a boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes, or until the lentils and carrots are tender.
5. Blend the Soup:
Once the soup is done cooking, remove the bay leaf. Using an immersion blender, carefully blend the soup to your desired consistency. If you prefer a chunkier soup, you can blend just half of it, or transfer portions to a regular blender, making sure to allow steam to escape.
6. Season and Serve:
Season your soup with salt, freshly ground black pepper, and the juice of 1 lemon to brighten up the flavors. Stir well to combine everything.
7. Garnish and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot alongside crusty bread or your favorite side. Enjoy this warm, comforting bowl of goodness!
Delicious and nutritious homemade carrot and lentil soup is ready to enjoy!
FAQ for Hearty Carrot and Lentil Soup
Can I Use Different Types of Lentils?
Absolutely! You can use brown, green, or even French lentils. Just keep in mind that cooking times may vary: red lentils cook faster and tend to break down, while brown and green will hold their shape better.
Can I Add Other Vegetables?
Yes, feel free to add other veggies like celery, spinach, or bell peppers! Just chop them into similar sizes and adjust the cooking time slightly if they require more time to become tender.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just let it cool completely before transferring to freezer-safe containers.
Can I Make This Soup Vegan?
This recipe is already vegan if you use vegetable broth! Just double-check that your broth is free of animal products. It’s a hearty and nutritious option that everyone can enjoy!
