Description

A hearty, comforting, and nourishing Carrot and Lentil Soup recipe. Simple ingredients and easy steps for a wholesome meal perfect for any day.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
2–3 cloves garlic, minced
1 pound carrots, peeled and chopped (about 3–4 cups)
1 cup brown or green lentils, rinsed
6 cups vegetable broth (or chicken broth for non-vegetarian option)
1 teaspoon dried thyme
½ teaspoon ground cumin
Salt and freshly ground black pepper to taste
Optional: a bay leaf
Optional: a squeeze of lemon juice or a dollop of yogurt/sour cream for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Stir in the chopped carrots, rinsed lentils, vegetable broth, dried thyme, and ground cumin. If using, add the bay leaf.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent sticking.
5. Remove the bay leaf (if used).
6. Season generously with salt and freshly ground black pepper to taste.
7. For a smoother consistency, you can blend a portion of the soup using an immersion blender directly in the pot, or transfer some of the soup to a regular blender (being very careful with hot liquids) and then return it to the pot. Blend until you reach your desired texture.
8. Serve hot.

Notes

Store cooled soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. Microwave reheating is also an option.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 250-300
Sugar: 10g
Sodium: Approx. 500mg (depending on broth)
Fat: 8g
Carbohydrates: 35g
Fiber: 12g
Protein: 15g