Carrot and Red Lentil Soup

Course: Main Course, Soup

Cuisine: North American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 371kcal

Author: Lord Byron's Kitchen

Thick and hearty, Carrot and Red Lentil Soup is good for you too! Completely vegetarian and vegan, this soup is super easy to prepare and is just what is needed to get you through the last stretch of winter. Make a big batch because this soup freezes and reheats very well!

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Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon cumin
3 large carrots, peeled and diced
2 1/2 cups red lentils, rinsed and well-drained
2 cups tomato sauce
2 tablespoons tomato paste
2 cups water
6 cups vegetable stock
2 tablespoons fresh parsley, finely chopped

Instructions

Add the onion and the olive oil to a large Dutch oven. Over medium heat, cook the onion for 3-4 minutes, stirring often.
Next, add in the minced garlic and the diced carrots. Stir into the onion mixture and cook for 5-7 minutes, stirring often.
Add the salt, black pepper, cumin, rinsed and well drained red lentils, tomato sauce, tomato paste, water, and vegetable stock. Stir well to combine.
Bring the soup to a boil.
Once boiling, reduce heat to simmer and cook for 25 minutes, or until carrots are tender. (If the soup becomes too thick, you can add ¼ cup of water at a time, stirring well between each addition.)
Taste and season if needed.
Add one tablespoon of the chopped parsley and turn off the heat. Stir the parsley into the soup.
Serve immediately with fresh parsley for garnish.

Notes

The swirl of cream in the photos is completely optional. If you want to keep this soup vegan, consider using vegan-friendly, plant-based milk or cream.

Nutrition