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Carrot and Lentil Soup

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This Carrot and Lentil Soup is a delectable, wholesome dish that beautifully blends the natural sweetness of carrots with the hearty texture of lentils. Perfect for any occasion, this soup is not only satisfying but also rich in protein and fiber, making it a nutritious choice for families.

Ingredients

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  • 1 ½ tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 lb carrots, sliced or cubed
  • 1 ⅓ cups green or brown lentils
  • 2 tablespoons tomato paste
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 cups low-sodium vegetable broth
  • 1 to 1 ½ teaspoon fine salt, to taste
  • ⅛ teaspoon black pepper
  • ½ teaspoon onion powder
  • 1 tablespoon lemon juice, or to taste
  • 3 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onions until soft (about 5 minutes).
  2. Add garlic, paprika, and cumin; cook until fragrant (1 minute).
  3. Stir in carrots, lentils, tomato paste, thyme, bay leaf, broth, salt, and pepper. Bring to a boil then simmer covered for 25-30 minutes until lentils are tender.
  4. Mix in lemon juice and onion powder; adjust thickness with water if needed.
  5. For creaminess, blend part of the soup before serving. Garnish with parsley.

Nutrition

Find it online: https://epichistorian.com/carrot-and-lentil-soup/