Spiced Carrot Lentil Delight (Printable Version)

A comforting blend of spiced carrots, red lentils, and vegetable broth for a nourishing meal.

# Ingredient List:

→ 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
02 - Incorporate minced garlic, sliced carrots, and diced celery. Cook for 3–4 minutes until vegetables begin to soften.
03 - Stir in cumin, coriander, smoked paprika, cinnamon, and optional cayenne pepper. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth. Stir thoroughly to combine.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 25–30 minutes until lentils and carrots are tender.
06 - Adjust seasoning with salt and black pepper according to taste.
07 - Use an immersion blender to partially or fully puree the soup for desired texture.
08 - Ladle hot soup into bowls and garnish with chopped cilantro or parsley and a squeeze of lemon juice.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something that tastes like you spent all afternoon cooking.
  • The warmth from the spices lingers in a way that feels like wrapping yourself in a soft blanket.
  • Its filling enough to be a meal on its own, but light enough that you wont feel weighed down.
  • Leftovers taste even better the next day once the flavors have had time to settle in together.
02 -
  • Red lentils cook faster than other types and naturally thicken the soup, so dont substitute them with green or brown lentils unless you want a chunkier texture.
  • If your soup gets too thick after sitting, just add a splash of broth or water and warm it gently on the stove.
  • Dont skip blooming the spices in the pot, it unlocks flavors you wont get by just stirring them in later.
03 -
  • Taste the soup before you blend it, the texture might be perfect as is and you may not need to puree it at all.
  • If you like deeper flavor, roast the carrots in the oven with a little olive oil before adding them to the pot.
  • Always finish with lemon, it brightens everything and makes the spices sing.
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