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Ingredients
Scale
- 1 ½ tablespoons extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 ⅓ 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 liters) low sodium vegetable broth
- 1 to 1 ½ teaspoons 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
- Heat olive oil in a large pot over medium heat and cook the onion until soft.
- Stir in garlic, paprika, and cumin, cooking until fragrant.
- Add carrots, lentils, tomato paste, thyme, and bay leaf; mix well.
- Pour in vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat to simmer; cover and cook until lentils are tender, about 25-30 minutes.
- Stir in lemon juice and onion powder; adjust seasoning as needed.
- For a creamier texture, blend part of the soup until smooth and return to pot.
- Serve with chopped parsley and crusty bread if desired.
Notes
Rinse lentils well before using to remove debris.
For added flavor, sauté extra veggies like celery or bell peppers.
To enhance taste, consider substituting some broth with apple cider.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg