A creamy, gently spiced soup made with carrots, red lentils, and warm aromatics. High in plant-based protein, rich in flavor, and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger (or ½ tsp ground ginger)
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika (optional)
5–6 carrots, peeled and sliced
1 cup red lentils, rinsed
4 cups vegetable broth
1–2 tbsp lemon juice
Salt and black pepper, to taste
Optional toppings: yogurt, herbs, roasted seeds, chickpeas
Instructions
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Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes.
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Stir in garlic and ginger; cook 1 minute.
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Add cumin, coriander, and paprika; stir and toast for 30 seconds.
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Add carrots and lentils; cook for 2 minutes.
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Pour in broth. Bring to a boil, reduce heat, cover, and simmer 25–30 minutes.
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Blend until smooth using immersion or countertop blender.
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Stir in lemon juice. Season to taste with salt and pepper.
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Serve hot with optional garnishes.