A comforting blend of carrots, lentils, and warming spices for a hearty, nourishing dish.
# Components:
→ 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 (optional)
15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving
# Directions:
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 an additional 3 to 4 minutes until vegetables begin to soften.
03 - Stir in ground cumin, ground coriander, smoked paprika, ground cinnamon, and optional cayenne pepper. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth. Stir to blend all ingredients thoroughly.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until lentils and carrots are tender.
06 - Adjust seasoning with salt and black pepper according to taste.
07 - Use an immersion blender to partially or fully puree the soup for smoother consistency, if desired.
08 - Ladle hot soup into bowls and garnish with chopped cilantro or parsley. Serve with lemon wedges for added brightness.
