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Carrot and Lentil Soup

This carrot and lentil soup is a comforting, velvety dish that highlights the natural sweetness of carrots and the earthiness of red lentils. Using simple simmering and blending techniques, it results in a smooth, vibrant orange soup that serves as a perfect seasonal meal, customizable with herbs and spices for added warmth and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 large carrots peeled and chopped
  • 1 medium yellow onion diced
  • 1 cup red lentils rinsed thoroughly
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • to taste salt and pepper
  • 1 squeeze lemon for finishing
  • optional fresh herbs parsley, thyme, or cilantro for garnish

Equipment

  • Large soup pot
  • Sharp knife
  • Cutting board
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. Heat the olive oil in a large soup pot over medium heat until it shimmers and begins to smell fragrant.
  2. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and starts to golden at the edges.
  3. Stir in the chopped carrots and cook for another 5 minutes, allowing them to soften slightly and release their sweet aroma.
  4. Pour in the vegetable stock and bring the mixture to a gentle boil, then reduce the heat to low and cover partially.
  5. Add the rinsed red lentils to the pot, stirring to combine. Let everything simmer gently for about 20 minutes, or until the carrots are tender and the lentils have broken down, creating a thick, hearty base.
  6. Once cooked, remove the pot from heat and use an immersion blender to purée the soup until smooth and velvety, or carefully transfer in batches to a blender, blending until silky.
  7. Return the smooth soup to the stove if needed, season with salt and pepper to taste, and add a squeeze of fresh lemon juice to brighten the flavors.
  8. Ladle the hot soup into bowls, garnish with chopped fresh herbs if desired, and serve with crusty bread for a cozy, seasonal meal.

Notes

Feel free to customize this soup with your favorite herbs and spices—cumin, thyme, or smoked paprika all work beautifully. For a creamier texture, stir in a splash of coconut milk at the end.