Red Lentil Carrot Soup Recipe

Name: Red Lentil Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 5 medium-large carrots, diced; 5 garlic cloves, minced; big pinch ground cinnamon; 3/4 teaspoon sea salt; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons dried thyme; 1/4 teaspoon ground turmeric; 4 cups vegetable broth (I use Imagine Organic Vegetarian No-Chicken Broth); 3 cups water; 1 1/4 cups dry red lentils, picked over and rinsed; (optional) garlic salt, truffle salt, and/or ground black pepper as desired

Servings: persons

1 tablespoon olive oil
1 medium onion, diced
5 medium-large carrots, diced
5 garlic cloves, minced
big pinch ground cinnamon
3/4 teaspoon sea salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1/4 teaspoon ground turmeric
4 cups vegetable broth (I use Imagine Organic Vegetarian No-Chicken Broth)
3 cups water
1 1/4 cups dry red lentils, picked over and rinsed
(optional) garlic salt, truffle salt, and/or ground black pepper as desired

1
Warm oil in a 4+ quart stock pot over medium heat. Add onion and saute about 6 to 8 minutes until translucent and soft.
2
Add carrots; saute about 6 to 8 minutes until softened.
3
Add garlic and spices. Saute another minute or two until fragrant.
4
Add the water and broth. Turn up the heat to bring to a boil. (I usually rinse my lentils in 3 to 4 changes of water while the rest of the soup is coming to a boil. As an aside, I used to skip rinsing my lentils out of laziness, but I've been rinsing them religiously since I gave it a try once on a whim and saw all the dust and junk that comes off in the water. I'm positive the results taste better for rinsing, so don't skip that step!) Add the lentils to the pot.
5
Once the soup is boiling, turn the heat down to low and let simmer for 30 to 40 minutes until lentils are falling apart. Stir periodically (maybe once every 10 minutes or less) to prevent anything from burning on the bottom of the pot. Add additional water as needed to keep the desired soupy consistency. The soup gets better the longer it simmers, so feel free to turn the heat down to its lowest setting to let it sit and simmer for an hour or more until you're ready for it. Just don't forget to give it a stir every now and then.
6
Add more salt and ground black pepper to taste. Serve hot, and pass around garlic salt, truffle salt, and/or pepper to be added to individual taste.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, diced, 5 medium-large carrots, diced, 5 garlic cloves, minced, and more.

Yes, Red Lentil Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil Carrot Soup

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