Red Lentil and Carrot Soup with Cumin
Red lentils soften quickly and naturally thicken this carrot soup. Cumin and lemon give a simple vegetable base more depth. You can leave the soup rustic or blend part of it for a smoother finish; neither option needs cream.
Yield: 4. Timing: Prep 10 minutes; cooking 25 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, diced (about 300 g)
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 200 g red lentils, rinsed
- 1 litre vegetable stock
- 1 tablespoon lemon juice
- Salt and black pepper
Step-by-step instructions
- Heat oil in a saucepan over medium heat. Add onion and carrots and cook for 6–8 minutes, stirring, until the onion softens.
- Add garlic and cumin and stir for 30 seconds. Add the rinsed lentils and stock. Bring to a boil, then reduce to a gentle simmer.
- Cook partly covered for 18–22 minutes, stirring occasionally, until the carrots are tender and the lentils have broken down. Add water if the soup becomes thicker than you like.
- For a smoother finish, blend a portion after allowing it to cool slightly, following your blender’s hot-liquid instructions. Return it to the pan. Stir in lemon juice, taste and season.
Tips for a better result
Red lentils are different from green lentils: they break down into the broth instead of keeping a firm shape. Dice carrots small so they soften at the same time. Add lemon near the end to keep its flavor fresh.
Substitutions and common questions
Can I use green lentils? They need longer cooking and produce a different soup; adjust timing and liquid. Is this gluten-free? The ingredients can be, but check stock labels. Serve with bread or a spoonful of yogurt if desired.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
