Welcome to a recipe that's as nourishing as it is delicious! This Carrot and Lentil Soup is a vibrant, comforting dish inspired by the warm, aromatic flavors of Moroccan cuisine. The natural sweetness of carrots pairs beautifully with earthy red lentils, all brought to life with a fragrant blend of cumin, coriander, and smoked paprika. The red lentils cook down to create a wonderfully thick and creamy texture without any dairy. It's a simple, one-pot meal that's perfect for a cozy weeknight dinner and is sure to fill your kitchen with an irresistible aroma.
Carrot and lentil soup.
Carrot and Lentil Soup Ingredients
- 200 g red lentils
- 250 g carrots
- 100 g onion
- 2 cloves garlic
- 1/2 red chili pepper
- 25 g olive oil
- 1.5 l vegetable broth
- cumin, coriander, paprika, turmeric
- salt to taste
- fresh kinza (cilantro) or parsley for serving
How to Make Carrot and Lentil Soup
Thinly slice the onion into half-rings. Mince the garlic cloves. Cut the red chili pepper in half, remove the seeds, and scrape out the membrane. Finely chop the cleaned pepper. Pour olive oil into a heavy-bottomed pot. Add the chopped vegetables.
Add the chopped vegetables to a heavy-bottomed pot.
Add the ground seeds to the chopped vegetables.
Sauté the vegetables with spices over medium heat for about 5 minutes.
Grind the cumin and coriander seeds in a mortar; you will need half a teaspoon of each. Add the ground seeds to the chopped vegetables along with one teaspoon each of ground turmeric and sweet smoked paprika.
Sauté the vegetables with the spices over medium heat for about 5 minutes. Be careful not to burn the onion and spices; stir frequently and add a little more olive oil if needed. The oil will slightly cool the vegetables and prevent them from sticking.
Add the grated carrots to the vegetables.
Wash the carrots with a brush and scrape them. Grate the carrots on a coarse grater. Add the grated carrots to the vegetables. Sauté everything together for 5 minutes. By the way, don’t throw away the carrot peels. Collect them in a bag, freeze them, and add them to chicken, meat, or vegetable broth—just remember to wash the carrots thoroughly beforehand.
Add the red lentils to the sautéed vegetables.
Pour in the vegetable broth and bring to a boil.
Cook the soup for about 30 minutes over low heat, covering the pot to prevent the broth from boiling away.
Add the red lentils to the sautéed vegetables. Red lentils do not need to be soaked. Unlike green lentils, red ones cook quickly, taking only a little more time than boiling potatoes.
Pour in the vegetable broth. Salt to taste. Bring to a boil. You can make vegetable broth from onion, carrots, celery, and aromatic herbs with a bay leaf and black pepper. You can also add vegetable scraps to the broth, such as onion ends, carrot peels, asparagus stems, and broccoli stalks.
Cook the soup for about 30 minutes over low heat, with the pot partially covered to prevent the broth from evaporating. In half an hour, the red lentils will be almost completely cooked down, resulting in a thick, purée-like soup. If you wish, you can use an immersion blender to blend the soup to a creamy consistency.
Serve the hot soup immediately, it's delicious with toasted croutons or fresh white bread. Enjoy your meal!
Ladle the hot carrot and lentil soup into bowls. Sprinkle with finely chopped kinza (cilantro) or parsley. Season with ground smoked paprika and a pinch of chili flakes if you like it spicy. Serve immediately; it’s delicious with toasted croutons or fresh white bread.
And there you have it—a beautiful bowl of Carrot and Lentil Soup, ready to warm and comfort you. This soup is incredibly versatile; feel free to serve it with a dollop of plant-based yogurt for extra creaminess or a squeeze of fresh lemon juice to brighten the flavors. It stores wonderfully in the refrigerator for up to four days, and its taste often deepens overnight. We hope this simple yet elegant soup becomes a new favorite in your home. Enjoy every spoonful!
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