Red Lentil & Carrot Soup

Red Lentil & Carrot Soup

Red lentils melt into a thick, golden soup with sweet carrots and warm cumin. A comforting bowl made from everyday pantry ingredients.

Ingredients

Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.

• 1 tbsp olive oil
• 1 onion, diced
• 3 carrots, peeled and thinly sliced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 200 g red lentils, rinsed
• 1000 ml gluten-free vegetable broth
• 1 tbsp lemon juice
• ¼ tsp salt
• 10 g parsley, chopped

Let’s make it

1. 01

   Heat the oil in a large saucepan over medium heat. Cook onion and carrots for 5 minutes.

2. 02

   Add garlic and cumin; stir for 30 seconds. Add lentils and broth.

3. 03

   Bring to a boil, reduce to a gentle simmer, and cook partly covered for 20 minutes, until lentils and carrots are tender. Stir occasionally.

4. 04

   Blend a portion with an immersion blender if you prefer a smoother soup. Stir in lemon juice and salt, and top with parsley.

Published 2026-10-01 · Updated 2026-10-01 · CozyYum