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Home » Recipes » Fall

Published: Oct 28, 2015 · Updated: Sep 10, 2020 by Paula Montenegro
Income from ads and affiliate links7 Comments

Red Lentil and Carrot Soup

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Sometimes you just need a bowl of soup. A good one. Red lentil and carrot anyone? It's smooth, flavorful, and quite healthy. And it freezes wonderfully, of course. I like to serve it with a drizzle of pesto and cream.

Table of Contents show
Main ingredients
Red lentils
Red Lentil and Carrot Soup
Ingredients

White bowl with orange soup with green specks, white surface

I made this lentil and carrot soup on a whim, to use up the ingredients I already had in the fridge, and to quench the inevitable soup craving I get when the weather starts to get chilly.

This soup recipe is another great one.

Main ingredients

The ingredients are easily found, and you might already have them in your house.

Grey marble surface with chopped tomatoes and onions

It's a versatile recipe too. I sometimes add green onions and garlic only, or just leeks.

I particularly like red onions and cherry tomatoes. They are sweeter, meatier, just like the thyme I use, which I always buy too much of, and end up with dried thyme for a long time. But you don't complain when your favorite herb is always around.

The first time I made it, not being able to find cumin in my pantry, I added curry powder. But it takes on a too strong flavor, so I stick to the original cumin. It complements the other ingredients really well.

Metal old saucepan with tomatos and onions cooking, a wooden spoon

I don't know in your part of the world, but here cumin is used a lot in meat empanadas (hand pies), one of our most common delivery foods. It doesn't have a good reputation in many cases.

But as with many ingredients, once you get hold of a good one and use it in good recipes, the results are always different a.k.a. great.

Orange colored soup broth in old metal saucepan

 

Red lentils

Have you ever tried red or Turkish lentils?

They are quite different from regular brown ones and cook in no time, much quicker than the carrots, but since this is a creamy soup, I add it all together, so the lentils overcook a bit and add an extra layer of creaminess.

They cook super fast and you'll see them exploded, but that doesn't for this soup as all is blended afterward. 

White bowl with orange soup with green specks, white surface

Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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White bowl with orange soup with green specks, white surface

Red Lentil and Carrot Soup

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Method: Cooking
  • Cuisine: International
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Description

An easy and delicious soup that can be frozen.


Ingredients

Scale
  • 1 Tablespoon butter
  • 2 Tablespoons olive oil
  • ½ red onion (in chunks (you can use white onions))
  • 1 medium leek (white and light green part only, chopped)
  • ½ teaspoon ground cumin
  • 1 teaspoon dried thyme (or 2 twigs fresh)
  • 2 garlic cloves (smashed or chopped)
  • 1 medium tomato or 10/12 cherry tomatoes
  • 1 Tablespoon tomato extract
  • 3 medium carrots (peeled and cut into rounds)
  • 1 cup red (turkish lentils, dried and rinsed in cold water)
  • 4 cups cold water
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • ½ cup coconut milk (sometimes I use almond milk)
  • Fresh lime (in wedges, to serve)
  • Fresh parsley (chopped, to serve)

Instructions

  1. In a medium saucepan with high borders, melt butter with olive oil.
  2. Add onion, leek, cumin and thyme. Cook for a few minutes on medium heat until they start to soften.
  3. Add garlic, fresh tomato and tomato extract. Cook stirring for a few minutes, until the tomato starts to soften.
  4. Add carrots, lentils, water, bay leaf and some salt and pepper. Be careful with the salt at this point as the soup will reduce while cooking.
  5. Lower the heat a bit, and simmer for about 20 minutes, until the lentils and carrots and very soft.
  6. With an immersion blender mix until completely smooth and creamy. You can use the blender if it allows for boiling liquids without problem.
  7. Serve immediately with some coconut milk, parsley and lime wedges to be squeezed on top just before eating.

Keywords: carrot lentil soup

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

  • adapted from La Tartine Gourmande, by Beatrice Peltre
« Lemon Blackberry Cakes
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Reader Interactions

Comments

  1. Birthday Cookies says

    February 07, 2017 at 5:18 am

    this is a perfect soup for winter .i really need it now

    Reply
  2. Angie Schneider says

    October 29, 2015 at 7:31 pm

    A Fall perfect soup! Exactly what I would love in this cold rainy day.

    Reply
  3. Karen (Back Road Journal) says

    October 28, 2015 at 9:26 pm

    This is such a different and delicious sounding soup…I know I would certainly enjoy it.

    Reply
  4. Cocoa and Lavender says

    October 28, 2015 at 5:12 pm

    Sitting here nursing a cold, I would love a bowl of this right now. I bet it would be the perfect medicine for what ails me! xox

    Reply
  5. Arthur in the Garden! says

    October 28, 2015 at 4:48 pm

    Yummy! Lentils are a gift from the gods! They can be made into loafs, burgers, patties, and just about anything else you would normally do with meat!

    Reply
  6. Mary Hirsch says

    October 28, 2015 at 4:33 pm

    So, Paula, I linked to the Chocolate Almond Buckwheat cake (2012) only to realize you are writing about the La Tartine Gourmande cookbook. I have that cookbook and have never made one thing from it. Loved looking at it and put it aside as I did many cookbooks as I was cooking through Dorie's Around My French Table. Now I am enjoying revisiting those ordered-but-not-used cookbooks. Peltre's cookbook will certainly get a looksee tonight from me. I have never cooked with red lentils. Your soup looks delicious. We are just heading into Winter. This week it snowed, it's cold and it's a bit ice every morning. Not my favorite season.

    Reply
  7. Medeja says

    October 28, 2015 at 10:53 am

    Can't imagine better warming soup for autumn.. 🙂 Will have to try.

    Reply

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A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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