Description
This Spicy Carrot and Red Lentil Soup is a vibrant and hearty Middle Eastern-inspired dish packed with warming spices, tender carrots, and protein-rich red lentils. It’s a vegan, gluten-free recipe perfect for cozy meals and quick enough for weeknights, offering a balanced combination of flavors and nutrition.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon chili flakes, adjust to taste
- 1 pound carrots, peeled and sliced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the aromatics: Heat the olive oil in a large pot over medium heat and sauté the finely chopped onion until it becomes soft and translucent, about 5 minutes.
- Add spices and aromatics: Stir in the minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Add main ingredients: Add the sliced carrots, rinsed red lentils, vegetable broth, crushed tomatoes, and tomato paste to the pot. Stir to combine all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, or until the carrots and lentils are tender.
- Blend the soup: Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if preferred. Be careful while blending hot soup.
- Season and finish: Season the soup with salt, black pepper, and lemon juice to taste. Stir well to incorporate all flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot for a comforting and nutritious meal.
Notes
- For a creamier texture, add a splash of coconut milk just before serving.
- This soup freezes well and can be stored in an airtight container in the freezer for up to three months.
- Adjust the chili flakes according to your preferred spice level.
- Use fresh lemon juice to brighten the flavors at the end.
