Spiced Carrot and Lentil Soup
Cozy, hearty and packed with flavor, this one-pot Spiced Carrot and Lentil Soup is the perfect weeknight dinner or meal prep recipe.
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Equipment
- cutting board and knife
- microplane optional, for grating ginger
- stock pot or Dutch oven
- wooden spoon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 medium onion finely diced
- 1 inch thumb ginger grated
- 4 cloves garlic minced
- 2 jalapeños finely diced (remove seeds to make less spicy)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 3 medium carrots peeled and grated
- 1 cup red lentils picked over and rinsed until water runs clear
- 4 cups vegetable broth
- 1/2 lemon juiced (about 1 tablespoon of juice)
- 1/2 cup full fat coconut milk or cream (optional)
- salt and pepper to preference
To Garnish (Optional)
- fresh cilantro
Instructions
- Heat olive oil in a pot over medium-high heat. Sprinkle in red pepper flakes (if using), and allow to bloom for about 1 minute to extract the flavors.
- Add in onion, garlic, ginger, and jalapeño and sauté for 5-8 minutes, until the mixture takes on an even golden brown color. If it starts to stick or darken too fast, add a splash of water to deglaze, and reduce the heat slightly.
- Once a golden brown color is achieved, add in tomato paste and continue to cook, stirring often, until it goes from a bright red to a deep rust color.
- Add in the spices (ground cumin, coriander, paprika, and turmeric) and a tablespoon of water and stir until well-combined. Cook out the raw flavor of the spices for about a minute.
- Deglaze the pan with vegetable broth. Add in the thoroughly rinsed red lentils and grated carrots and bring to a gentle boil. Reduce heat to low or medium-low to maintain a simmer for about 20 minutes, or until lentils are tender.
- Stir in coconut milk or cream and lemon juice. Taste and adjust salt and pepper to preference. (Salt will vary depending on sodium content of your vegetable broth.)
- Serve alone or with basmati rice. Goes well garnished with fresh cilantro.
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Notes
Storage and reheating: Stores well in an airtight container for about 5 days in the fridge, or 2 months in the freezer. May thicken slightly in the fridge; you can add an extra splash of water when reheating to thin it back out if you like.
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