Ingredients
Vegetables
- 2 cups carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
Pantry
- ¾ cup red lentils, rinsed
- 4 cups vegetable broth
- ½ teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
For Serving
- Lemon wedges
Instructions
- Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion and minced garlic in a little oil until softened and fragrant, about 3-5 minutes. Add the sliced carrots and continue cooking until the carrots begin to soften, around 5 minutes more.
- Add Broth and Lentils: Pour in the vegetable broth and add the rinsed red lentils. Stir in the ground cumin, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for about 20 minutes, or until the lentils and carrots are tender and fully cooked.
- Blend for Creaminess: Using an immersion blender, partially or fully puree the soup to achieve your desired creamy texture. If you do not have an immersion blender, carefully transfer portions to a blender and blend, then return to the pot.
- Serve: Ladle the soup into bowls and serve with a squeeze of fresh lemon juice to brighten the flavors. Optionally, garnish with yogurt or seeds as preferred.
Notes
- For extra creaminess and tang, top the soup with a dollop of plain yogurt or a dairy-free alternative.
- Add a slice of fresh ginger along with garlic for an additional layer of warmth and flavor.
- This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for longer storage.
- Adjust seasoning after blending to taste, as pureeing can mellow the flavors.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
- Diet: Vegan
