Description
A comforting and nourishing one-pot Carrot Lentil Soup recipe. Simple to make with wholesome ingredients, it’s perfect for a healthy family meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon smoked paprika (optional)
- 1 cup red lentils, rinsed
- 6 cups vegetable broth (or chicken broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro, chopped, for garnish (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
- 2. Add garlic, cumin, coriander, turmeric, and smoked paprika (if using). Stir and cook for 1 minute until fragrant.
- 3. Rinse red lentils until water runs clear. Add lentils, vegetable broth, and diced tomatoes (with juice) to the pot.
- 4. Add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until lentils are tender and have broken down. Stir occasionally.
- 5. Remove and discard the bay leaf. Season with salt and pepper to taste.
- 6. For a smoother soup, use an immersion blender to blend to desired consistency.
- 7. Serve hot, garnished with fresh herbs if desired.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezes well for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300-350 calories per serving (varies based on broth and additions)
- Sugar: Approx. 8-12g
- Sodium: Varies based on broth and added salt
- Fat: Approx. 6-9g
- Carbohydrates: Approx. 45-55g
- Fiber: Approx. 15-20g
- Protein: Approx. 15-20g