Carrot Lentil Soup
Warm up with this delicious Carrot Lentil Soup featuring tender carrots and protein-packed lentils. Ready in under an hour with simple ingredients.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 pound carrots peeled and sliced into 1/4-inch thick rounds
- 1 cup brown lentils rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
- Stir in the sliced carrots, rinsed lentils, vegetable broth, cumin, salt, and black pepper. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 to 35 minutes, or until the lentils are tender and the carrots are easily pierced with a fork.
- Taste the soup and adjust the seasoning with more salt and pepper if desired. Ladle into bowls and garnish with freshly chopped parsley before serving.