Description
A hearty and nutritious Carrot and Lentil Soup recipe that is easy to make and packed with Middle Eastern flavors. This vegan soup is a perfect comforting meal for any day.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon smoked paprika (optional)
- 4 large carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add spices: Stir in garlic, cumin, coriander, turmeric, and smoked paprika; cook until fragrant.
- Cook carrots and lentils: Add carrots, then lentils, broth, and water. Simmer until tender.
- Puree the soup: Blend until smooth, season with lemon juice, salt, and pepper.
- Serve: Garnish with herbs and serve hot.
Notes
- You can use green or brown lentils with adjusted cooking time.
- Add chili flakes for spice or coconut milk for creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 460mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
