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Lentil and Carrot Soup Recipe

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A hearty and flavorful Lentil and Carrot Soup made with red lentils, fresh vegetables, and warm spices. This comforting soup is perfect for a nourishing lunch or dinner, combining sweetness from carrots with the earthiness of lentils and a touch of smoky paprika.

Ingredients

Vegetables and Aromatics

  • 1 cup onion (finely chopped, about 1 medium onion)
  • 1/3 cup celery (finely chopped, about 1 stalk)
  • 3 cups carrots (finely chopped)
  • 3 cloves garlic (minced)
  • 2 sprigs flat-leaf parsley (finely chopped)

Spices and Seasonings

  • 1/4 tsp salt (plus extra for adjusting seasoning)
  • 1/4 tsp black pepper (plus extra for adjusting seasoning)
  • 1 tsp ground coriander
  • 1 tsp smoked sweet paprika
  • 1/4 tsp cayenne pepper

Legumes and Liquids

  • 1/2 cup dry red lentils (washed and drained)
  • 5 cups chicken stock (or vegetable stock)

Other

  • 1.5 tbsp olive oil

Instructions

  1. Heat Oil: In a large pot, heat 1.5 tablespoons of olive oil over medium-high heat to prepare for sautéing the aromatics.
  2. Sweat Onions: Add the finely chopped onion and 1/4 teaspoon salt to the pot. Stir to combine and sweat the onions for 3-4 minutes until they become soft and translucent.
  3. Add Celery and Carrots: Stir in the chopped celery and carrots. Continue to sweat the vegetables for another 4-5 minutes until softened and the onions are fully translucent.
  4. Cook Garlic: Add the minced garlic to the pot, stirring continuously, and cook for 1 minute to release its flavor without browning.
  5. Add Spices: Stir in the black pepper, ground coriander, smoked sweet paprika, and cayenne pepper. Cook for 2 more minutes to toast the spices and deepen their aroma.
  6. Add Lentils and Stock: Pour in the washed and drained red lentils along with 5 cups of chicken or vegetable stock. Bring the mixture to a simmer.
  7. Simmer Soup: Cover the pot with the lid slightly ajar, reduce heat to medium, and cook the soup for about 25 minutes, until the lentils are tender and the flavors meld together.
  8. Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt and black pepper in small increments to suit your preference.
  9. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped flat-leaf parsley for a fresh finish.

Notes

  • Use vegetable stock for a vegetarian or vegan option.
  • Adjust the cayenne pepper according to your preferred spice level.
  • Red lentils cook quickly and tend to break down, creating a naturally creamy texture without blending.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
  • For a thicker consistency, cook uncovered for the last 5-10 minutes to reduce the liquid.

Find it online: https://cookedbygrace.com/lentil-and-carrot-soup-recipe/