Name: Spiced Carrot and Lentil Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large onion, finely chopped (about 1 cup or 150 g); 2 garlic cloves, minced; 1-inch piece of fresh ginger, grated; 2 tablespoons tomato puree; 4 large carrots, peeled and chopped (about 4 cups or 500 g); 1 cup (200 g) dried red lentils, rinsed and drained; 6 cups (1.5 liters) vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¼ teaspoon smoked paprika; ¼ teaspoon ground turmeric; ¼ teaspoon red chili flakes; Salt and pepper, to taste; Fresh cilantro, chopped, for garnish (optional)

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Introduction

This spiced carrot and lentil soup is a comforting and flavorful dish that combines vibrant spices with wholesome ingredients. It’s easy to prepare, hearty, and perfect for a cozy meal any day of the week.

A close-up of a bowl filled to the top with thick, orange lentil soup mixed with visible small chunks of lentils and vegetables. The soup is topped with scattered green cilantro leaves and tiny red chili flakes across the surface, adding texture and color contrast. The dark-edged white bowl sits on a white marbled surface, with a blue and white checkered cloth nearby, some dry lentils on the side, and slices of rustic bread partially visible on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons (30 ml) olive oil
1 large onion, finely chopped (about 1 cup or 150 g)
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon smoked paprika
¼ teaspoon ground turmeric
¼ teaspoon red chili flakes
2 tablespoons tomato puree
4 large carrots, peeled and chopped (about 4 cups or 500 g)
1 cup (200 g) dried red lentils, rinsed and drained
6 cups (1.5 liters) vegetable broth
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish (optional)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes or until softened and translucent.
Step 2: Add the minced garlic and grated ginger and cook for another 1-2 minutes.
Step 3: Stir in the ground cumin, ground coriander, ground turmeric, smoked paprika, and red chili flakes. Cook for 1-2 minutes, until fragrant, stirring often.
Step 4: Next, stir in the tomato puree and cook for another minute.
Step 5: Add the chopped carrots to the pot, and cook for 2-3 minutes, stirring occasionally.
Step 6: Stir in the rinsed red lentils and the vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 25-30 minutes or until the carrots and lentils are tender.
Step 7: Once the carrots and lentils are cooked, use an immersion blender to partially blend the soup to your desired consistency. If you prefer a chunkier soup, skip this step.
Step 8: Season the soup with salt and pepper to taste.
Step 9: To serve, ladle the soup into bowls and garnish with chopped cilantro if you like.

Tips & Variations

Add a squeeze of fresh lemon juice before serving to brighten the flavors.
You can substitute red lentils with yellow lentils or split peas for a different texture.
Adjust the red chili flakes according to your spice preference or omit for a milder soup.
For a creamier texture, stir in a splash of coconut milk just before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it has thickened. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a thick orange lentil soup served in a white bowl with a dark rim, topped with small green cilantro leaves and tiny red chili flakes scattered on the surface. The soup has visible soft chunks of vegetables mixed throughout, creating a textured look. In the background, there is a blurred white marbled surface with some dry red lentils scattered and a piece of brown toasted bread on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of tomato puree?

Yes, you can substitute tomato puree with fresh tomatoes, finely chopped or blended. Use about 1 cup of fresh tomatoes and cook them down slightly to concentrate the flavor before adding the other ingredients.

Is this soup suitable for freezing?

Absolutely. This soup freezes well and can be stored in the freezer for up to 2 months. Just thaw it overnight in the fridge before reheating for best results.