A warming, protein-rich soup made from carrots, red lentils, and a blend of spices. Creamy, filling, and ideal for weeknight meals or make-ahead lunches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp fresh grated ginger (or ½ tsp ground)
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika (optional)
5–6 carrots, peeled and sliced
1 cup red lentils, rinsed
4 cups vegetable broth
1–2 tbsp lemon juice
Salt and pepper to taste
Optional: yogurt, fresh herbs, roasted seeds or chickpeas
Instructions
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Heat oil in a large pot. Sauté onion until soft, about 5 minutes.
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Add garlic and ginger; cook for 1 minute.
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Stir in cumin, coriander, and paprika. Toast for 30 seconds.
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Add carrots and lentils; cook for 2 minutes.
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Pour in broth. Bring to a boil, reduce heat, cover, and simmer 25–30 minutes.
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Blend until smooth.
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Add lemon juice, season with salt and pepper.
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Serve hot with toppings.