Carrot and lentil soup is a classic for a reason. It's hearty, flavorful, and incredibly easy to make. This recipe is packed with healthy ingredients and delivers a satisfying meal that's perfect for any occasion. Whether you're looking for a quick weeknight dinner or a cosy weekend lunch, this soup has you covered.
This carrot and lentil soup can be enjoyed as a light lunch, a filling dinner, or easily customized with toppings like toasted seeds or fresh herbs. Packed with fibre-rich lentils, vitamin-rich carrots, and potatoes, this soup is a nutritional powerhouse.
It's easy to make, because with the simple steps of frying, boiling, and blending, even those new to cooking can create a delicious, homemade soup. The creamy texture from blending the vegetables, plus the added richness of coconut milk, makes this a truly comforting and satisfying meal.
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This recipe, I can say, passed the test in the family, being loved by everyone. I think that along with tripe soup or Romanian meatball soup, it has climbed into the top five most loved soup recipes.
Ingredients
First, I want to review the ingredients we used to make six generous servings of carrot and lentil soup.
- 3 small pcs of Carrots: The main source of sweetness and vibrant colour in the soup. They also provide vitamins and antioxidants.
- 2 pcs Potatoes: Add a satisfying heartiness to the soup and help thicken the texture.
- One Onion: Forms the flavourful base for the soup, providing a savoury depth.
- 300 g Red Lentils: These lentils cook quickly and break down easily, creating a creamy texture. They're also a great source of protein and fibre.
I will flavouring the lentil soup with:
- Oil and Butter: Frying the vegetables in a combination of oil and butter creates a richer, more complex flavour base for the soup.
- Salt and Pepper: Essential seasonings that balance and enhance all the flavors.
- Turmeric, Ground Coriander, Mint, and Paprika: This spice combination builds a warm, earthy, and slightly sweet flavor profile that perfectly complements the vegetables and lentils.
- Coconut Milk: Adds creaminess and a subtle sweetness that makes the soup extra comforting.
How to Make the Carrot and Lentil Soup?
Prepare the Ingredients
Preparing the ingredients for this recipe takes less than five minutes. Start by washing the red lentils well in cold water to remove any impurities. Then, cut the carrots into rounds and the potatoes into 1-inch cubes. This will help them cook faster.
Cut the onion into cubes. They don't need to be very small since they'll be blended. Chop the garlic as finely as possible, or grate it for the strongest flavour.
Make the Soup
In a soup pot, heat either sunflower oil or olive oil together with the butter. Then add the chopped onion and garlic and soften them a little over low to medium heat. The goal is to make the onion glassy without browning it.
After a minute or two, add the chopped carrots and potatoes. Stir to combine and sauté for about a minute, just until they begin to soften and mingle with the onion.
Next, add the washed red lentils and spices: sea salt, freshly ground pepper, ground coriander, turmeric, paprika, two tablespoons of tomato passata, and a bit of mint for a touch of freshness.
Fill the pot with two liters of water and bring the soup to a boil over medium heat. Reduce heat to a simmer and cook for about half an hour, or until the vegetables are tender.
Finishing the Lentil Soup
Using a blender, blend the vegetables in the soup until you achieve a creamy and homogeneous consistency. Taste and adjust the seasoning as needed. Your lentil soup is now ready to be served!
How to Serve the Lentil Soup?
Serve the carrot and lentil soup hot in bowls. Top with a swirl of coconut milk (or cream or yogurt), and sprinkle with a few chili flakes for spice and colour. You'll find this soup absolutely delicious!
Here are some other ideas for serving this delicious red lentil soup:
- Coconut flakes: Add toasted coconut flakes for a tropical touch and satisfying crunch.
- Chopped nuts: Sprinkle with almonds, walnuts, or pistachios for a boost of protein and healthy fats.
- Fried onions: Top with crispy fried onions for a salty, crunchy element.
- Pesto: A dollop of basil pesto or a vibrant chimichurri sauce provides an herby contrast.
- Lemon or lime wedge: Offer a squeeze of citrus to let diners brighten the soup to their taste.
- Gremolata: Sprinkle some zesty gremolata (a mix of chopped parsley, lemon zest, and garlic) for a fresh, herby hit.
How to Store?
Let the soup cool to room temperature before transferring it to the refrigerator. This prevents food safety issues. Using shallow airtight containers, carrot and lentil soup will keep well in the refrigerator for up to 4-5 days.
Before freezing, make sure the soup has cooled completely to avoid ice crystals forming. Freeze the soup in individual serving-sized containers or freezer bags for easy thawing later. Frozen carrot and lentil soup can maintain its quality for up to 3 months.
Soups with starchy ingredients like potatoes may become thicker after being chilled. Add a splash of water or broth while reheating to adjust the consistency.
F.A.Q.
It can be a great addition to a weight loss plan because lentils are a fantastic source of fibre, both soluble and insoluble, they are an excellent source of plant-based protein, is relatively low in calories and fat, and provide a variety of vitamins, minerals, and antioxidants.
Red lentils are small and cook very quickly, so soaking isn't needed. Soaked lentils will generally be a bit more tender and easier on digestion, but the soup will still be delicious even when made with unsoaked lentils.
If your soup is a bit too thin, simply simmer it uncovered for a while longer. This allows some of the excess liquid to evaporate, naturally thickening the soup. Stir in a swirl of full-fat coconut milk or heavy cream for both richness and thickening.
I wholeheartedly recommend trying this recipe and sharing your results with us! If you have any presentation ideas or variations, we'd love to hear them!
Carrot and Lentil Soup
Equipment
- 1 Soup Pot
- 1 stick blender
Ingredients
- 300 g red lentil
- 1 pcs onion
- 3 pcs carrots
- 2 pcs potatoes
- 3 cloves garlic crushed
- 2 tablespoon sunflower oil or olive oil
- 2 tablespoon butter unsalted
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 tablespoon paprika mild, Hungarian
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon mint dried
- 2 tablespoon tomato passata or paste
Instructions
- Wash the red lentils well in cold water to remove any impurities. cut the carrots into rounds and the potatoes into 1-inch cubes. Chop the onion and the garlic.
- Heat either sunflower oil together with the butter. Add the onion and garlic and soften them a little over low to medium heat.
- Add the chopped carrots and potatoes. Stir to combine and sauté for about a minute.
- Add the washed red lentils and spices: sea salt, freshly ground pepper, ground coriander, turmeric, paprika, two tablespoons of tomato passata, and a bit of mint
- Fill the pot with two litres of water and bring the soup to a boil over medium heat for about half an hour.
- Blend the vegetables in the soup until you achieve a creamy and homogeneous consistency. Taste and adjust the seasoning as needed.
- Serve the soup hot in bowls. Top with a swirl of coconut milk (or cream or yogurt), and sprinkle with a few chili flakes.
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