Spicy Lentil Soup with Carrots (Printable Version)
Aromatic, warming bowl with earthy lentils, sweet carrots, and bold cumin.
# 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
→ Legumes
06 - 1 cup dried brown or green lentils, rinsed
→ Spices & Seasonings
07 - 2 tsp ground cumin
08 - 1/2 tsp ground coriander
09 - 1/2 tsp cayenne pepper
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground turmeric
12 - 1 bay leaf
13 - Salt and black pepper, to taste
→ Liquids & Fats
14 - 5 cups vegetable broth
15 - 1 tbsp olive oil
16 - Juice of 1/2 lemon
→ Garnishes
17 - Fresh cilantro or parsley, chopped
18 - Plain yogurt or vegan yogurt
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
02 - Stir in garlic and tomato; cook for 2 minutes until fragrant.
03 - Add cumin, coriander, cayenne, smoked paprika, turmeric, and bay leaf. Stir for 1 minute to toast the spices.
04 - Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils and vegetables are tender.
05 - Remove bay leaf. Stir in lemon juice and season with salt and black pepper to taste.
06 - For a creamier texture, partially blend the soup with an immersion blender or mash some lentils with a spoon.
07 - Serve hot, garnished with chopped cilantro or parsley and a dollop of yogurt if desired.
# Expert Tips:
01 -
- It's one of those soups that tastes like it took hours but gets on the table in under an hour.
- The spice builds warmth without overwhelming—it's confident, not reckless.
- You can make a massive batch and it only gets better the next day.
02 -
- Don't skip toasting the spices in the hot oil—it's the difference between a soup that tastes good and one that tastes like it came from someone's kitchen, not a box.
- Lentils continue to soften slightly even after cooking, so don't let them go so soft they fall apart; stop when they're tender but still hold their shape.
- The soup thickens as it cools, so if you're serving it the next day, thin it out with a splash of broth or water.
03 -
- If the soup tastes flat even though it smells amazing, you need more salt or a squeeze of lemon—don't assume the recipe is wrong, just taste and adjust.
- A pinch of smoked paprika stirred into the yogurt topping adds a professional touch that makes it feel intentional rather than accidental.