Spicy Lentil Soup Carrots (Printable Version)
Hearty lentils combine with carrots, celery, and spices for a comforting and flavorful dish.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Lentils and Liquids
06 - 1 cup dried brown or green lentils, rinsed
07 - 6 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes
09 - 2 tablespoons tomato paste
→ Spices
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 to 1 teaspoon chili flakes, adjust to taste
14 - 1/2 teaspoon ground black pepper
15 - 1 teaspoon salt, or to taste
→ Garnish (Optional)
16 - Fresh parsley or cilantro, chopped
17 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until translucent.
02 - Add carrots, celery, and garlic to the pot. Sauté for 5 minutes until vegetables soften.
03 - Stir in cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until aromatic.
04 - Add lentils, diced tomatoes, tomato paste, and vegetable broth. Bring to a boil, then reduce to a simmer.
05 - Season with salt and black pepper. Cover and simmer gently for 25 to 30 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Taste and adjust seasonings as needed. Optional: blend part of the soup with an immersion blender for a creamier consistency.
07 - Serve hot, garnished with chopped parsley or cilantro and a squeeze of lemon juice.
# Expert Tips:
01 -
- It's genuinely vegan and gluten-free without tasting like you're missing anything.
- The whole thing comes together in under an hour, and most of that is just letting it bubble away while you do other things.
- Leftovers actually taste better the next day once all the spices have gotten to know each other.
02 -
- Don't skip the blooming step where you cook the spices in oil for a minute; it's the difference between good soup and soup that makes you wonder why you bothered.
- Tasting and adjusting at the end matters more than you think, because every broth is slightly different and salt is your friend here.
03 -
- Keep your vegetable broth in the freezer so you always have something better than the sad stuff in the back of your pantry.
- If you want to play with heat levels, add your chili flakes to the oil early so they infuse gently, rather than sprinkling them in at the end.