Description
A velvety, vibrant, and nutritious bowl of comfort, this Carrot and Red Lentil Soup combines earthy carrots with protein-packed lentils for a wholesome meal. Naturally plant-based and incredibly easy to prepare, this soup is perfect for busy weeknights or healthy meal prepping. Warmed with smoky spices and finished with a bright squeeze of fresh lemon, it offers a deeply satisfying flavor profile that keeps you coming back for more.
Ingredients
2 tablespoons olive oil
1 large yellow onion, finely diced
3 cloves garlic, minced
1 lb carrots, peeled and sliced into rounds
1 cup dried red lentils, rinsed well
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 cups vegetable broth
Salt and black pepper to taste
Fresh lemon juice for serving
1/2 cup chopped smoked chicken (optional)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, cumin, and smoked paprika, stirring to coat the vegetables.
Cook the spiced vegetables for 2 minutes.
Pour in the vegetable broth and rinsed red lentils.
Bring the mixture to a boil, then reduce heat to low.
Cover and simmer for 20 minutes until the carrots are fork-tender and lentils are soft.
Use an immersion blender to reach a smooth, creamy consistency if desired.
Stir in the diced smoked chicken if using.
Season with salt, pepper, and a squeeze of fresh lemon juice before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This soup also freezes perfectly for up to 3 months. If you do not have smoked chicken, shredded cooked chicken or chickpeas are excellent protein-rich alternatives.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.2g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg