Description
A soul-soothing, nourishing soup that evokes cozy afternoons. Perfect for chilly days and easy to make for a weeknight dinner.
Ingredients
Scale
- 1 ½ tablespoons extra virgin olive oil
- 1 medium-sized onion, chopped
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 â…“ cups (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups (1.5 L) low sodium vegetable broth
- 1 to 1 ½ teaspoons fine salt, to taste
- â…› teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add in the minced garlic along with the paprika and cumin. Stir and cook for about 1 minute, until fragrant.
- Toss in the sliced carrots, rinsed lentils, tomato paste, dried thyme, bay leaf, vegetable broth, and 1 teaspoon of salt. Grind several turns of black pepper over the top.
- Bring the ingredients to a boil, then reduce the heat to a simmer. Cover with a lid and let it cook until the lentils are tender, about 25 to 30 minutes.
- Stir in the lemon juice and onion powder. Adjust the seasoning with extra salt, pepper, or lemon juice if desired.
- Puree about 2 cups of the soup in a blender for a creamier texture, then return it to the pot.
- Finish by stirring in the freshly chopped parsley and serve.
Notes
This soup keeps well in the fridge and can be frozen for up to 3 months. Feel free to customize with your favorite spices or veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg