Red lentil and carrot soup
A thick, warming soup of red lentils, carrots and cumin, finished with lemon. Pantry staples, big flavor.
Serves 4 · 35 min · about 460 cal · 23 g protein · 73 g carbs · 10 g fat per serving
Ingredients
- 1 1/2 cups dried red lentils, rinsed
- 4 carrots, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 6 cups low-sodium vegetable broth
- 1 lemon
- Salt and pepper
- Crusty bread, to serve
Steps
- Heat the oil in a large pot over medium heat. Cook the onion and carrots 6 minutes, until softened.
- Stir in the garlic, cumin and paprika for 1 minute.
- Add the lentils and broth, bring to a boil, then simmer 20 minutes, stirring now and then, until the lentils have fallen apart.
- Blend some or all of the soup with an immersion blender, or leave it chunky. Stir in the lemon juice, season with salt and pepper, and serve with bread.
Keeps 5 days in the fridge or 3 months in the freezer. It thickens as it sits: loosen it with a splash of water when you reheat it.