Red Lentil and Carrot Soup with Lemon
In short: A thick, golden soup of red lentils, carrots and cumin, ready in 40 minutes and brightened with lemon. Budget-friendly and vegan. It takes about 40 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 295 kcal
Red lentils are the fastest pulse in the kitchen. They need no soaking, and after 20 minutes in the pot they collapse into a thick, creamy soup all on their own. Carrots add sweetness, cumin and turmeric add warmth and color, and a generous squeeze of lemon at the end wakes everything up. This is a cheap, filling soup that keeps well, which makes it a staple for lunch boxes and busy weeks.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion and carrots for 8 minutes, stirring now and then, until the onion is soft. Add the garlic, tomato paste, cumin, turmeric and chili flakes and stir for 1 minute.
- Add the lentils and the stock and bring to a boil. Skim off any foam from the surface, then reduce the heat and simmer partly covered for 20 minutes, stirring now and then, until the lentils have collapsed and the carrots are soft.
- Blend part of the soup or all of it with an immersion blender, depending on how smooth you like it. Stir in a little water if it is thicker than you want.
- Season with the salt, pepper and lemon juice, tasting as you go. Serve with a drizzle of olive oil and a scatter of parsley.
Tips
- Stir often during the last 10 minutes. Red lentils settle at the bottom of the pot and can catch and scorch as they thicken.
- Stir in a handful of baby spinach at the end for some greens, or top each bowl with a spoonful of unsweetened plant-based yogurt.
Questions and answers
Do red lentils need to be soaked?
No. Rinse them well and they cook in about 20 minutes, breaking down into a thick, creamy soup with no soaking.
Why does my lentil soup taste bland?
Lentils need generous salt and some acid. Season well, add the lemon juice at the end and taste as you go. Cooking the cumin in the oil first also helps.
Can I freeze red lentil soup?
Yes, for up to 3 months. The soup thickens as it cools, so add a splash of water or stock when you reheat it.
How long does it take to make Red Lentil and Carrot Soup with Lemon?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Red Lentil and Carrot Soup with Lemon?
About 295 kcal per serving, with 14 g of protein, 43 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 43 g |
| Fat | 7 g |
| Fiber | 9 g |
| Sugar | 7 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
