Red Lentil and Carrot Soup

Striped blue cloth, white bowl with cream-swirled carrot lentil soup. White surface, loose red lentils.

This smooth red lentil and carrot soup recipe is easy, delicious, flavorful, and quite healthy. And it freezes very well. Serve it with a drizzle of cream and parsley. Or coconut milk for a vegan variation.

Course Soups

Cuisine International

Keyword carrot lentil soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 362kcal

Author Paula Montenegro

Ingredients

1 tablespoon butter
2 tablespoons olive oil
½ cup onion chunks
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 cherry tomatoes chopped
1 tablespoon tomato extract
2 cups sliced carrots
4 cups cold water
1 bay leaf
Salt and freshly ground black pepper
1 cup red or Turkish lentils dried and rinsed in cold water
½ cup coconut milk almond milk or heavy cream
Fresh lime or lemon wedges to serve
Fresh parsley chopped, to serve

US Customary - Metric

Instructions

In a large pot or saucepan with high borders, melt 1 tablespoon butter with 2 tablespoons olive oill.
Add ½ cup onion chunks, 1 medium leek, ½ teaspoon ground cumin, ½ teaspoon ground cumin and 1 teaspoon dried thyme. Cook for a few minutes on medium heat until they start to soften.
Add 2 garlic cloves, 1 medium tomato or 10 cherry tomatoes and 1 tablespoon tomato extract. Cook stirring for a few minutes, until the tomato starts to soften.
Add 2 cups sliced carrots, 4 cups cold water, 1 bay leaf and some salt and pepper to taste. Be careful with the salt at this point as the soup will reduce while cooking.
Lower the heat a bit, and simmer for about 15 minutes, until the carrots are softened.
Add 1 cup red or Turkish lentils and cook for about 10 minutes, until the carrots are very soft and the lentils bursted.
Blend the soup until completely smooth and creamy with an immersion blender. If you use the regular blender, be careful as the jar might crack if used with very hot mixtures like this one.
Serve immediately with a swirl of coconut milk or cream, chopped parsley and lime or lemon wedges to be squeezed on top just before eating.
Store leftovers in the refrigerator in airtight containers.

Notes

Broth: you can use vegetable broth to add more flavor.

Adapt: to what you have when it comes to the base. No leeks? Use only onions and garlic. No tomato paste? Use just tomatoes and adjust the flavorings. Use canned tomatoes if you don't have fresh ones. Add other spices like coriander in addition to cumin. For a spicy kick, add a pinch of red pepper flakes, cayenne pepper, or hot paprika.

Nutrition