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- 1 cup dried green or brown lentils, rinsed - 4 large carrots, peeled and chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 stalk celery, diced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 4 cups vegetable broth - 2 cups water - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley for garnish Each serving of Carrot Lentil Soup has about: - Calories: 220 - Protein: 10g - Carbs: 40g - Fats: 5g - Fiber: 12g This soup is great for your body. It has protein from lentils and vitamins from carrots. - Lentils: You can swap green lentils for brown lentils. Both work well. - Carrots: Try using yellow or purple carrots for fun colors. - Broth: If you want, use chicken broth for extra flavor. - Olive Oil: Substitute with coconut oil or butter if preferred. - Spices: Feel free to add more spices like paprika or chili powder for heat. These notes can help you make the soup your own! Enjoy creating your version! {{ingredient_image_1}} 1. Start by rinsing 1 cup of dried green or brown lentils under cold water. 2. Peel and chop 4 large carrots into bite-sized pieces. 3. Dice 1 medium onion and mince 2 cloves of garlic. 4. Dice 1 stalk of celery for extra crunch. 1. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. 2. Add the diced onion, minced garlic, and diced celery. Sauté for about 5 minutes. Look for the onions to turn translucent. 3. Stir in the chopped carrots and cook for another 5 minutes. This helps the carrots soften. 4. Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of turmeric. Stir well, cooking for 2 more minutes. This lets the spices bloom. 5. Pour in 4 cups of vegetable broth and 2 cups of water. Add the rinsed lentils. 6. Bring the mix to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes. Cook until the lentils and carrots are tender. 7. If you want a creamier soup, use an immersion blender to partially blend the soup. Leave some chunks for texture. You can also blend in batches with a standard blender. 8. Season the soup with salt and pepper to taste. - To avoid splatters, place the blender at the bottom of the pot before blending. - Move the blender slowly to fully blend the soup without making a mess. - If you prefer less blending, pulse the blender briefly. This keeps more chunks. To boost the taste of your carrot lentil soup, try these ideas: - Use fresh herbs like thyme or bay leaves during cooking. - Add a splash of lemon juice before serving for brightness. - Top with a dollop of yogurt or sour cream for creaminess. These simple tweaks can lift your soup from good to great! This soup tastes best hot. Serve it with: - Crusty bread or a fresh roll for dipping. - A side salad for crunch and freshness. - A sprinkle of chili flakes if you like heat. These pairings will make your meal feel complete and satisfying. Avoid these pitfalls to make perfect soup: - Don't skip rinsing the lentils to remove dirt and debris. - Ensure you don't overcook the vegetables; they should be tender, not mushy. - Remember to taste as you cook; adjust seasoning to your liking. Staying mindful of these tips will help you create a delicious soup every time. Pro Tips Ingredient Substitution: If you don't have lentils on hand, you can substitute them with canned chickpeas for a different texture and flavor. Spice Adjustment: Feel free to adjust the spices according to your taste; a pinch of cayenne pepper can add a delightful heat. Storage Tips: This soup stores well in the refrigerator for up to 5 days. You can also freeze it for up to 3 months in an airtight container. Garnish Variations: Experiment with different garnishes like a dollop of yogurt or a sprinkle of toasted seeds for added texture and flavor. {{image_2}} You can easily add protein to your carrot lentil soup. For a meat option, add cooked chicken. Shred the chicken and stir it into the soup before serving. This boosts the protein and makes it even heartier. If you prefer plant-based options, try tofu. Cut firm tofu into cubes and add it during the last 10 minutes of cooking. This gives it time to soak up the flavors. This soup is naturally vegetarian because it uses vegetable broth. If you want it to be vegan, just stick to the recipe. Avoid any chicken additions. You can also add more veggies, like spinach or kale, to keep it vibrant and healthy. This keeps the soup filling and adds a nice touch of color. Spices change the taste of your soup. Feel free to experiment! If you like heat, add a pinch of cayenne pepper. For a fresh taste, try fresh herbs like thyme or rosemary. Add them during cooking for a stronger flavor. If you want a sweeter note, a splash of maple syrup can balance the spices nicely. There are endless ways to make this soup your own! To keep your Carrot Lentil Soup fresh, let it cool first. Pour it into an airtight container. You can store it in the fridge for up to five days. Make sure to label the container with the date. This way, you always know when you made it. If you want to save some soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top because soup expands when it freezes. You can keep it frozen for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. Reheating is simple! Pour the soup into a pot and heat it over medium heat. Stir it often until it warms up. You can also use a microwave. Just heat it in a microwave-safe bowl for a few minutes. Make sure to stir halfway through to heat it evenly. Add some fresh parsley on top for added flavor! You can make Carrot Lentil Soup thicker by blending more of the soup. Use an immersion blender and blend until it reaches your desired thickness. Another option is to add a bit more lentils. Cook them longer to break down and add more body to the soup. Yes, you can use red lentils. They cook faster and turn mushy. This gives the soup a creamier texture. If you want some chunks, keep an eye on the cooking time. Red lentils also add a nice sweetness to the soup. Carrot Lentil Soup is packed with nutrients. Lentils are high in protein and fiber. They help keep you full and support digestion. Carrots provide vitamins A and C, which are great for your skin and eyes. This soup is low in calories and great for heart health. You can store Carrot Lentil Soup in the fridge for about 4 to 5 days. Make sure to keep it in an airtight container. If you want to keep it longer, consider freezing it. It can last in the freezer for about 3 months. You've learned about the key ingredients and how to prepare delicious Carrot Lentil Soup. I shared cooking tips, variations, and storage methods to help you enjoy it longer. Making this soup can be simple and fun. Don't forget to try different proteins and spices to customize flavors. With these insights, you can create a tasty meal that's healthy and satisfying. Enjoy your cooking and savor each bite!

Carrot Lentil Soup Delight

A hearty and nutritious soup made with lentils and carrots, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup dried green or brown lentils, rinsed
  • 4 large carrots, peeled and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large soup pot, heat the olive oil over medium heat. Once hot, add the diced onion, minced garlic, and diced celery. Sauté for about 5 minutes, or until the onions become translucent.
  • Stir in the chopped carrots and cook for another 5 minutes, allowing the carrots to soften slightly.
  • Add the ground cumin, ground coriander, and turmeric. Stir well to coat the vegetables in the spices, cooking for an additional 2 minutes until fragrant.
  • Pour in the vegetable broth and water, then add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the lentils and carrots are tender.
  • Once cooked, use an immersion blender to partially blend the soup if you prefer a creamier texture, leaving some chunks for a rustic feel. Alternatively, blend in batches using a standard blender.
  • Season the soup with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley for an added pop of color and flavor.

Notes

Use an immersion blender for a creamier texture or blend in batches for a chunkier soup.
Keyword carrots, healthy, lentils, soup, vegetarian