Carrot and Lentil Soup
This cozy Carrot and Lentil Soup is not just a meal; it's a delightful experience filled with nutritious ingredients and easy steps, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups carrots, diced
- 1 tsp ground cumin
- 1/2 tsp paprika
Main Ingredients
- 1 cup lentils
- 6 cups vegetable or chicken broth
- to taste Salt
- to taste Pepper
- Fresh cilantro or parsley (optional, for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and let it simmer for a minute.
- Stir in the diced carrots, ground cumin, and paprika. Cook for an additional 3-4 minutes.
- Add the lentils and pour in the broth. Bring to a boil and then reduce to a simmer. Cover and let it cook for about 25 minutes.
- Season with salt and pepper to taste. Adjust the thickness by adding more broth or water if necessary.
- For a creamy texture, purée the soup with an immersion blender, or leave it chunky.
- Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Notes
Give the onions and garlic time to develop their flavors. You can substitute lentils as needed and store leftovers in an airtight container in the fridge for up to a week.