Description
A warm and nourishing carrot lentil soup that’s vegan, gluten-free, and packed with protein and fiber.
Ingredients
- 1 cup lentils, rinsed (brown or green)
- 2 cups carrots, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent and soft, about 4–5 minutes.
- Add the diced carrots and stir for 2–3 minutes.
- Stir in the rinsed lentils, cumin, salt, and pepper. Mix to combine.
- Pour in 4 cups of vegetable broth and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for about 25–30 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Taste and adjust seasoning. Serve hot, garnished with parsley.
Notes
If you prefer a smokier flavor, add a pinch of smoked paprika. For a richer finish, stir in a tablespoon of plain yogurt or coconut cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global