Spicy Lentil Soup with Carrots (Printable)
A hearty blend of lentils, carrots, and celery simmered with warming spices for comforting flavors.
# Ingredient List:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 cloves garlic, minced
→ Legumes
05 - 1 cup dried brown or green lentils, rinsed
→ Liquids
06 - 6 cups vegetable broth
07 - 1 tablespoon tomato paste
→ Spices & Seasonings
08 - 1 tablespoon olive oil
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon crushed red pepper flakes
13 - 1/2 teaspoon ground turmeric
14 - Salt and black pepper, to taste
→ Optional Garnishes
15 - Fresh cilantro or parsley, chopped
16 - Lemon wedges
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until softened.
02 - Add garlic, cumin, coriander, smoked paprika, red pepper flakes, and turmeric. Cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 more minute to develop depth of flavor.
04 - Add lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils and vegetables are tender.
05 - Season with salt and black pepper to taste. For a creamier texture, partially blend the soup with an immersion blender if desired.
06 - Serve hot, garnished with fresh herbs and a squeeze of lemon if desired.
# Expert Advice:
01 -
- The spices create this incredibly warming depth that makes you feel hugged from the inside out
- It costs almost nothing to make but tastes like something from a fancy restaurant
- Leftovers actually taste better the next day when the flavors have time to become best friends
02 -
- Lentils vary by brand, so start checking for doneness at 25 minutes to avoid mushiness
- The soup thickens significantly as it cools, so thin with more broth when reheating
03 -
- Make a double batch and freeze portions for those days when cooking feels impossible
- Serve with crusty bread or over rice for a more substantial meal