Description
This Spicy Carrot and Red Lentil Soup is a comforting and flavorful dish perfect for any season. Packed with nutritious red lentils and sweet carrots, enhanced by a blend of warming spices and a touch of heat, this soup is both hearty and healthy. It’s quick to prepare and makes an excellent meal for lunch or dinner, garnished with fresh cilantro and a splash of lemon juice for brightness.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika (optional for extra heat)
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and pepper to taste
Finishing Touches
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add carrots and spices: Stir in the chopped carrots, ground cumin, coriander, turmeric, smoked paprika, and chili flakes. Cook for 2-3 minutes to toast the spices and begin softening the carrots.
- Add lentils and liquids: Pour in the rinsed red lentils, diced tomatoes with their juice, and vegetable broth. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for about 25 minutes, or until the lentils and carrots are tender.
- Blend the soup (optional): For a smoother texture, use an immersion blender to partially or fully blend the soup. Alternatively, leave it chunky if preferred.
- Season and finish: Stir in lemon juice, then season with salt and pepper to taste. Adjust chili flakes if more heat is desired.
- Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve hot with crusty bread or a light salad for a complete meal.
Notes
- The smoked paprika is optional but adds a nice smoky depth; omit if you prefer less heat.
- If you prefer a creamier texture without blending, add a splash of coconut milk or cream at the end.
- Adjust chili flakes based on your preferred spice level.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
- For added protein, consider topping with a dollop of yogurt if not keeping the soup vegan.
