Description
A nourishing, protein-rich vegan soup made with tender carrots, red lentils, aromatic onions, and warming cumin, perfect for a healthy and comforting meal.
Ingredients
Vegetables
- 3 cups carrots, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
Legumes
- 1 cup dried red lentils
Liquids & Oils
- 1 tablespoon olive oil
- 5 cups vegetable broth
Spices & Seasonings
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Sauté onion and garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
- Add vegetables and lentils: Stir in the sliced carrots and dried red lentils, coating them well with the onion and garlic mixture.
- Add broth and spices: Pour in the vegetable broth and sprinkle in the cumin. Stir to combine evenly.
- Simmer: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 25 to 30 minutes, or until the lentils and carrots are tender and cooked through.
- Blend (optional): Use an immersion blender to partially or fully blend the soup to your preferred texture. This step is optional depending on whether you want a chunky or smooth soup.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, optionally finishing each bowl with a squeeze of fresh lemon juice to add brightness.
Notes
- For extra brightness and acidity, finish the soup with a squeeze of fresh lemon juice just before serving.
- Pair this soup with crusty bread or a light salad for a complete meal.
- You can substitute red lentils with yellow lentils if preferred, cooking times may vary slightly.
- To keep the soup thicker, reduce the amount of vegetable broth or simmer uncovered to evaporate some liquid.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-inspired
