Easy Carrot and Lentil Soup

carrot and red lentil soup in a bowl topped with olive oil and feta and bread and a spoon next to it

As soon as we get into soup season we are making this super easy spiced carrot and lentil soup. With only 10 minutes of prep, you have a healthy simple heartwarming soup.

Course Soup

Cuisine Greek-inspired

Diet Vegetarian

Fridge Life? 3 days

Freezable? 3 months

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 230kcal

Author Dora

Equipment

Immersion Blender

Ingredients

3 tbsp olive oil
1 onion finely chopped
5 garlic cloves chopped
2 tsp cumin seeds
1 tsp ground ginger
2 tsp chilli flakes optional to make spiced carrot and lentil soup
1½ cup dried red lentils
6 large carrots chopped into 3 inch pieces
6 cups water or vegetable broth
1½ tsp pink Himalayan salt omit if using vegetable broth as it may be too salty.
2 tbsp lemon juice

US Customary - Metric

Instructions

Heat olive oil in a large pot on medium low heat.
Add the onion and sauté until transcluscent.
Add the cumin seeds, ginger, chili flakes and garlic and sauté until fragrant. This helps bring the flavours out.
Add water/broth, lentils, carrots, salt and turn the heat up to high.
Once boiling, reduce to low, cover the pot and let it simmer for about 30 minutes.
When you see that the lentils are cooked you can use an immersion blender to blend it into a smooth soup.
Squeeze fresh lemon juice, mix and taste in case you feel you need a bit more salt.
Serve with some feta, parsley leaves and a piece of crunchy toasted bread.

Notes

if using vegetable broth omit the salt until the end of cooking and the taste to see if you need more salt added.

Nutrition