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Red Lentil and Carrot Soup

Red lentils and carrots cook into a thick, warming soup with plenty of plant-based goodness. Lemon and cumin give every bowl a bright, savory finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner, lunch, Soup
Cuisine: Mediterranean
Calories: 180
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 carrots chopped
  • 3 garlic cloves minced
  • 1 cup dry red lentils rinsed
  • 1 can diced tomatoes 14 ounces
  • 5 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp lemon juice

Method
 

  1. Heat the olive oil in a large pot, add the onion and carrots, and cook for about 5 minutes until they begin to soften.
  2. Stir in the garlic, cumin, and smoked paprika, then cook for 30 seconds to release their aroma.
  3. Add the rinsed lentils, diced tomatoes, vegetable broth, salt, and black pepper.
  4. Bring the mixture to a boil, reduce the heat, and simmer uncovered for 20 to 25 minutes until the lentils are tender.
  5. Blend part of the soup for a thick but textured consistency, or blend the entire pot until completely smooth.
  6. Stir in the lemon juice and add a little extra broth if the soup has become thicker than preferred.