Carrot and Lentil Soup (Print version)

Sweet carrots and protein-rich lentils simmered with aromatic spices for a nourishing bowl.

# What you'll need:

→ Vegetables

01 - 2 cups carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped

→ Lentils

05 - 3/4 cup red lentils, rinsed

→ Liquids

06 - 4 cups vegetable stock
07 - 1 can (13.5 oz) coconut milk, optional

→ Spices and Seasoning

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste

→ Garnish

13 - Fresh coriander or parsley, chopped, optional
14 - Coconut cream or yogurt for swirl, optional

# Directions:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the carrots and cook for another 3 minutes, stirring occasionally.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until carrots and lentils are tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
06 - Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Tips:

01 -
  • The natural sweetness from the carrots balances perfectly with earthy lentils creating a flavor profile that even my veggie-skeptical friends have requested the recipe for.
  • You can toss everything in one pot and let it simmer while you unwind with a book or glass of wine no constant monitoring required.
02 -
  • Never add salt until your lentils are fully cooked or theyll remain tough no matter how long you simmer them I learned this the hard way after ruining an entire batch.
  • If your soup becomes too thick after blending simply add warm stock or water a little at a time until you reach your desired consistency.
03 -
  • Use the immersion blender with the pot slightly tilted to one side to ensure you catch all the chunks without splashing hot soup everywhere my kitchen walls taught me this lesson.
  • Reserve a small portion of the coconut milk to swirl on top just before serving it creates a beautiful marbled effect that makes even the simplest weeknight dinner feel restaurant-worthy.
Go back