Spiced Carrot Lentil Soup (Printable Version)

Comforting blend of spiced carrots and protein-rich lentils with fragrant herbs and spices.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced

→ Legumes & Liquids

06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Garnish (optional)

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery. Cook for an additional 3 to 4 minutes until vegetables begin to soften.
03 - Incorporate ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Stir continuously for 1 minute until fragrant.
04 - Stir in rinsed red lentils, canned diced tomatoes with juices, and vegetable broth until fully combined.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils and carrots are tender.
06 - Add salt and black pepper according to preference.
07 - For a smoother consistency, partially or fully puree the soup using an immersion blender as desired.
08 - Ladle soup into bowls and garnish with chopped fresh cilantro or parsley and a squeeze of lemon juice.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving comfort to actually eating it without much fuss.
  • The spices are gentle enough to feel soothing but layered enough to keep your taste buds interested.
  • One pot means minimal cleanup on days when you really don't feel like standing at the sink.
02 -
  • Red lentils break down more easily than brown or green varieties, which is why they work so well here for creating a naturally creamy texture without any cream.
  • Toasting the spices for a full minute makes an enormous difference—it's the difference between tasting individual spices and tasting a harmonious whole.
03 -
  • Don't skip the step of toasting the spices—that minute of attention transforms the entire soup.
  • If your immersion blender is new to you and you're nervous about using it, start by pureeing just a few cups of soup, which gives you control and prevents splashing.
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