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Red Lentil and Carrot Soup
When I want something light, filling, warm, and packed with flavour, this Red Lentil and Carrot Soup is what comes to my mind first. It is smooth and simple, but is super nutritious and it tastes so GOOD. This lentil soup is best served with a generous squeeze of fresh lemon juice and chopped cilantro. It is so satisfying and refreshing. YUM! Whenever I dine at any Middle Eastern restaurant, this lentil soup is a MUST. It is so comforting and such a great appetizer.
What is so great about this red lentil soup with carrots? Well aside from being super tasty, this soup is so good for you! It’s packed with nutritious vegetables, like carrots, celery, onions, and garlic. Also, not only are lentils a good source of protein, but they are also rich in fibre and potassium, which are both really good for your body. So you really can’t go wrong with this lentil soup!
My all time favourite time of year to have this soup is during Ramadan, when your body is just craving something light but nourishing. It makes the perfect iftar meal to break your fast after a long day of fasting. It’s perfectly warm and gives your body the fuel it needs, especially since lentil is a great source of protein!
Ingredients Needed
Here is a list of the simple ingredients that you will need to make this creamy and mouthwatering lentil soup.
Red lentils: these lentils are delicious in soup, as they create a rich and creamy texture when cooked. Their nutty flavour really complements the other ingredients in this soup!
Carrots/onions/celery: creates the most delicious flavour base in this soup.
Garlic/thyme: adds warmth to the red lentil and carrot soup and also helps balance the flavours.
Tomato paste: helps to create a delicious soup base, adds depth, and balances the flavours.
Seasonings: dried oregano, ground cumin, paprika, black pepper, salt, and bouillon cubes work together to bring out the best of flavours in this lentil soup.
Water: makes up the liquid portion of the soup.
Lemon juice/cilantro/chili flakes: in my opinion, these are a must as garnish. The lemon juice, cilantro, and chili flakes really help balance out the other flavours and enhances the overall soup!
How to Make the Best Lentil Soup Ever
This spicy red lentil soup is so quick to put together and doesn’t take much effort. Follow these simple instructions to make this delicious recipe!
Start off by rinsing the lentils under running water, until the water runs clear. Then place the lentils in a bowl and cover with water. Let this soak until you are ready to use the lentils.
In a Dutch oven or any soup pot, heat the olive oil over medium high heat. Add the carrots, onions, and celery and cook until soft and translucent, about 5 minutes.
Add the garlic and thyme and cook for 1 minute.
Add the tomato paste, dried oregano, ground cumin, paprika, black pepper, salt, and bouillon cubes; stir for about 30 seconds, while breaking up the bouillon cubes.
Drain the water from the lentils and add them to the pot. Stir to combine. The leftover water on the lentils should help lift the stuck on bits at the bottom of the pot. Scrape the bottom while stirring.
Add the water, stir, and bring to a boil. Then, reduce heat to medium low, cover, and allow to simmer for 30 minutes, or until the carrots and lentils are tender. Give the soup a mix occasionally, also skimming any scum off the surface of the soup.
Blend the soup until smooth using an immersion blender. Taste and adjust for salt. Serve with a squeeze of lemon juice, chopped cilantro, and chili flakes. Enjoy!
Tips for the Best Red Lentil and Carrot Soup
Adjust to your desired thickness: if you find the soup is too thick for your liking, you can add in some extra water to thin it out. If you do that, you will need to taste and adjust for salt as needed.
Add in other vegetables: since this soup is blended until smooth, you can add in any vegetables that you think would go good with this soup. Some ideas are potatoes, zucchini, and squash.
Use your favourite stock: instead of using bouillon cubes, you can omit them, then use vegetable stock in place of the water in this recipe. If you don’t mind this lentil soup not being vegan or vegetarian, you can use chicken stock as well.
Blend as much or as little as you like: this recipe instructs you to blend the soup until smooth. However, if you prefer the soup with some texture, you can blend some of the soup and leave the rest unblended.
Storage
You can store Red Lentil and Carrot Soup in an airtight container in the fridge for up to 4 days. Reheat on stovetop, adding water to thin it out if the soup is too thick.
You can also freeze the soup in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat on stovetop by following directions above.
More recipes that you will love: Beef and Barley Soup, Trinidad Corn Soup, Marry Me Chicken Meatballs, Lamb Arayes, Roasted Cajun Chicken with Potatoes
Frequently Asked Questions
Yes, this recipe is both vegetarian and vegan, so long as you use vegetable bouillon cubes in the recipe.
This froth is called scum, and it forms when the proteins from the ingredients mix with the fats. They then rise to the surface, creating a foamy layer. It is perfectly normal. Just skim the scum off the surface using a spoon or strainer and discard.
You can use a potato masher to make the soup as smooth as possible. It will not be completely smooth, however. You can also let the soup cool slightly, then transfer to a blender and blend until smooth. Return to soup pot and that’s it.
Red Lentil and Carrot Soup
Description
A tasty + nutritious Middle Eastern-style Red Lentil and Carrot soup that is packed with vegetables and flavour, making a filling and tasty meal.
Ingredients
Instructions
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Rinse the red lentils until the water runs clear. Place the lentils in a bowl, fill with water about 1 inch over the lentils, and let it soak until ready to use.
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In a Dutch oven or any soup pot, heat the olive oil over medium high heat. Add the onions, carrots, and celery, stirring occasionally until they are soft and translucent, about 5 minutes.
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Add the garlic and thyme and cook for 1 minute.
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Add the tomato paste, dried oregano, ground cumin, paprika, black pepper, salt, and bouillon cubes. Stir for about 30 seconds, breaking up the bouillon cubes at the same time.
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Drain the water from the lentils and add the lentils to the pot. Stir until combined. The extra water from the lentils should help lift up what's stuck at the bottom of the pan.
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Add the 8 cups of water, stir, and bring to a boil.
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Reduce heat to medium-low, cover, and allow the soup to simmer for 30 minutes, or until lentils and carrots are tender. Give the soup a stir occasionally, removing any scum off the surface of the soup if necessary.
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Use an immersion blender to blend the soup until smooth.
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Taste the soup and adjust for salt.
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Serve the soup with a squeeze of lemon juice, and a sprinkling of cilantro/parsley + chili flakes. Enjoy!
Equipment
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