Spiced Carrot Lentil (Printable version)

A cozy, spiced blend of carrots and lentils simmered to tender perfection with warming seasonings.

# Needed ingredients:

→ 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 make it:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook 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 the vegetables begin to soften.
03 - Stir in ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Stir well to combine.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Add salt and black pepper to taste.
07 - For a smoother texture, partially or fully puree the mixture using an immersion blender if desired.
08 - Ladle the soup into bowls and garnish with chopped cilantro or parsley and a squeeze of fresh lemon juice.

# Expert Suggestions:

01 -
  • It comes together in under an hour, perfect for those evenings when you need something nourishing but don't have the energy to fuss.
  • The spices create a cozy depth that makes you feel like you've been simmering it all day, even though you haven't.
  • It's naturally vegan and gluten-free without tasting like a compromise.
02 -
  • Don't skip toasting the spices in oil—it transforms them from background flavoring into something vibrant and essential.
  • Red lentils cook down and thicken the soup naturally, so you don't need any cream or cornstarch to get a satisfying texture.
  • Taste as you go, especially with salt; it's easier to add more than to fix a soup that's oversalted.
03 -
  • If your soup tastes a bit flat, add a squeeze of lemon or lime juice—the acidity wakes everything up instantly.
  • Don't be afraid to adjust the spices to your taste; some people love more cinnamon, others want extra cayenne—make it yours.
  • An immersion blender is nice but not essential; you can also use a regular blender in batches if you want a smoother texture.
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