This easy carrot and lentil soup is the perfect healthy dinner for cold days. A simple 30-minute recipe that you can customize to suit your preferences.
Peel and slice the carrots into ¼-inch thick pieces.
1 pound carrots
Peel and dice the onion. Finely dice the garlic.
1 onion, 2 garlic cloves
Warm up the olive oil in a large pot on medium to high heat. Sauté the diced onion for a few minutes, or until it's soft and translucent.
1 tablespoon olive oil
Add the diced garlic, red pepper flakes, cumin and coriander to the onion, and sauté for another minute.
1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, ½ teaspoon ground coriander
Then, add vegetable stock, dried red lentils, and sliced carrots.
⅓ cup dried red lentils, 3 cups vegetable stock
Bring the soup to a boil, and reduce to medium to low heat. Leave the soup to simmer for about 20 minutes, or until the lentils and carrots are tender.
Blend the soup smooth with an immersion blender. Alternatively, blend it in multiple batches using a regular blender.
Add any additional seasoning like salt and pepper to taste, and optionally add more vegetable stock if you want to give the soup a thinner consistency.
Serve the soup immediately while it's warm.
Video
Notes
Feel free to add more veggies to the soup. The vegetables will all be hidden when you blend the soup. This is a great way to use up leftovers from the back of your fridge!
Omit the red pepper flakes if you're sensitive to hot spices.