Spicy Lentil Soup Carrots (Printable)
Earthy lentils simmered with carrots, celery, and bold spices for a flavorful, spicy meal.
# What You Need:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 large carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 medium tomato, diced (optional)
→ Lentils
06 - 1 cup dried brown or green lentils, rinsed
→ Spices & Seasonings
07 - 2 teaspoons ground cumin
08 - 0.5 teaspoon ground coriander
09 - 0.25 to 0.5 teaspoon cayenne pepper (to taste)
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground turmeric
12 - 1 bay leaf
13 - Salt and black pepper, to taste
→ Liquids
14 - 5 cups vegetable broth
15 - 1 tablespoon olive oil
16 - Juice of 0.5 lemon
→ Garnish
17 - Fresh cilantro or parsley, chopped (optional)
18 - Plain yogurt or vegan yogurt (optional, for serving)
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
02 - Stir in minced garlic and diced tomato; cook for 2 minutes until fragrant.
03 - Add ground cumin, ground coriander, cayenne pepper, smoked paprika, ground turmeric, and bay leaf. Stir continuously for 1 minute to release the spices' aroma.
04 - Incorporate rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until lentils and vegetables are tender.
05 - Remove bay leaf. Stir in lemon juice and season with salt and black pepper to taste.
06 - Optional: For a creamier consistency, partially blend the soup with an immersion blender or mash some lentils manually.
07 - Ladle soup into bowls and garnish with chopped cilantro or parsley and a dollop of yogurt if desired.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The spice blend is bold enough to feel exciting but won't set your mouth on fire unless you want it to.
- One pot, minimal fuss, and you get a deeply satisfying meal that feels nourishing and generous.
02 -
- Don't skip toasting the spices in the dry heat of the pot, it's the difference between good soup and soup that tastes like it came from somewhere with intention.
- If you're using red lentils instead of brown or green, cut your cooking time nearly in half, they dissolve into creaminess much faster.
- Add the lemon juice at the very end, never before, because acid will slow the lentils' cooking and you'll be waiting forever.
03 -
- Make a double batch and freeze half, because this soup is even better the next day when all the flavors have had time to deepen and marry together.
- The yogurt topping isn't just a garnish, it's a crucial player that cools and mellows the spice, so don't skip it if you can help it.