Spiced Carrot Lentil Soup (Printable)

Warm and hearty blend of carrots, lentils, and aromatic spices for comforting meals.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced

→ Legumes & Liquids

06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery; cook for 3 to 4 minutes until vegetables start to soften.
03 - Incorporate ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper; stir for 1 minute until aromatic.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth; stir well to combine.
05 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Adjust seasoning with salt and black pepper to taste.
07 - Use an immersion blender to partially or fully puree the soup for a smoother texture, as preferred.
08 - Ladle soup into bowls and garnish with chopped cilantro or parsley and a wedge of lemon.

# Expert Advice:

01 -
  • It's a one-pot wonder that feels fancy enough for guests but honest enough for a quiet Tuesday night alone.
  • The spices create this unexpected depth that makes people ask what your secret ingredient is, and the answer is just patience and decent cumin.
  • It freezes beautifully, so you can make a big batch and thank yourself later when you need comfort food fast.
02 -
  • Blooming your spices in oil for that full minute is non-negotiable—it's the difference between a good soup and one that tastes like you just dumped spice powder into water.
  • Don't skip rinsing your red lentils; the starchy water that clings to them can make the soup gluey if you're not careful.
  • Taste and season at the very end, not the beginning—salt and acid shift and settle as the soup simmers, and you need to know what you're actually working with.
03 -
  • Don't let the pot boil aggressively or the lentils will break down too fast and turn to mush—a gentle simmer gives you better texture and deeper flavor development.
  • If you're making this for someone and want to know their spice tolerance beforehand, keep the cayenne out of the pot and let people shake some onto their own bowl—that way everyone gets what they need.
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