Carrot and Lentil Soup
This Carrot and Lentil Soup delivers pure comfort in every spoonful. Packed with tender vegetables, protein-rich lentils, and aromatic spices, it's the kind of soup that is perfect for chilly nights in, when you need something equally as nourishing as it is delicious!
Servings: 6 servings
Calories: 215kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 1 red bell pepper diced
- 3 large carrots diced
- 3 cloves of garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 tsp salt add more to taste, at the end of the cooking process.
- ¼ teaspoon black pepper
- 1 ¼ cups dried lentils I used brown lentils
- 2 tablespoon tomato paste
- 4 roma tomatoes peeled and diced, or a 15 oz can of petite diced tomatoes.
- 6 cups vegetable broth
- 2-3 sprigs of cilantro
- lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium to medium-high heat. Add in diced onion, red bell pepper, and carrots. Allow to sauté and soften for about 5 minutes. Then, add in minced garlic and cook for 1 minute.
- Add in ground cumin, dried oregano, paprika, salt and pepper. Then, add in the tomato paste and diced tomatoes and stir.
- Rinse your lentils and add the lentils to the pot. Then, add in the vegetable broth and sprigs of cilantro.
- Cover the pot with a lid, bring to a simmer, and cook until the lentils are tender, about 30 minutes, depending on the lentils.
- Once the lentils are tender, remove the sprigs of cilantro, taste the soup and add salt if needed.
- Serve your carrot lentil soup with a lime wedge, some crusty bread, and enjoy!
Notes
Store any leftover lentil soup in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or a saucepan!
To freeze, place the cooled soup in a freezer safe container or ziplock bag. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature just until you can release the soup from the container. Then, reheat in a pot and serve!