A hearty blend of carrots, lentils, and spices for a warming, nourishing bowl.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced
→ Legumes & Liquids
06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Garnish (optional)
15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges for serving
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery; cook for an additional 3 to 4 minutes until vegetables start to soften.
03 - Stir in ground cumin, ground coriander, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Stir to combine evenly.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Adjust salt and black pepper to taste.
07 - Optionally, use an immersion blender to partially or fully puree the soup to the desired consistency.
08 - Ladle the soup into bowls and garnish with chopped cilantro or parsley. Serve with lemon wedges for squeezing over.
