Description

Hearty, rustic, perfectly thick red lentil and carrot soup--no blender required. This mega flavorful, brothy soup stars lots of warming ginger, garlic, spices, and a whole pound of carrots! I love how filling the lentils make this soup and the carrots add the most amazing sweetness. Simmer on the stove then serve with crusty bread...heaven!

Ingredients

Units Scale

1 1/4 cups red lentils
2 tbsp extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
1 lb carrots, peeled and sliced into thin 1/4 inch rounds
1 1/2 tsp kosher salt, or to taste
4 cloves garlic, minced
1 tbsp minced fresh ginger
2 tbsp tomato paste
1 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp ground black pepper
6 cups vegetable broth (I use 6 cups of water + 2 tbsp Better Than Bouillon)
2 tbsp fresh lemon juice
handful fresh chopped cilantro, optional

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Instructions

Place lentils in a fine mesh sieve. Rinse and remove any small debris you may see. Set aside.
Warm olive oil over medium heat in a large pot or dutch oven. Once hot, add onion, celery, carrots, and salt (you can start with 1 tsp if you're salt sensitive) and cook for 10 minutes, stirring often.
Add garlic and ginger and cook another 2 minutes.
Make a well in the middle of the veggies and add tomato paste, cumin, coriander, paprika, turmeric, and pepper. Cook for a minute then incorporate into the veggies and cook 2 more minutes.
Add lentils and broth. Bring to a boil then reduce heat to low and simmer, covered for about 25 minutes, or until vegetables are tender to your liking (this may take longer depending on how thick your veggies are).
Remove from heat and stir in lemon juice. Taste and adjust any seasoning if needed. Stir in a handful of cilantro for extra flavor if you're feeling it! Store in the fridge for up to 5 days.

Notes

If you prefer a smooth soup, feel free to puree with an immersion blender!