Spiced Carrot Lentil Soup (Printable)

A cozy blend of spiced carrots, tender lentils, and aromatic herbs for a nourishing warm dish.

# What You'll Need:

→ 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery. Sauté for another 3 to 4 minutes until vegetables begin to soften.
03 - Stir in ground cumin, coriander, smoked paprika, 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 combine thoroughly.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Season with salt and black pepper according to taste.
07 - Optional: Use an immersion blender to partially or fully puree the soup for desired texture.
08 - Ladle soup into bowls and garnish with chopped cilantro or parsley and a squeeze of lemon juice.

# Expert Pointers:

01 -
  • It comes together in under an hour but tastes like slow-cooked comfort, so you feel like you've accomplished something real.
  • The spices do all the heavy lifting—no fancy techniques required, just honest flavor that builds as it simmers.
  • It's naturally vegan and gluten-free without tasting like you're missing anything, which means everyone at the table can relax and just eat.
02 -
  • Red lentils break down differently than green or brown ones—if you use the wrong type and expect the same texture, you'll end up with mush, so stick to red and rinse them well first.
  • Don't skip the blooming step with the spices; that one minute of stirring them dry in the hot pot is what transforms them from separate flavors into one unified warmth.
  • Taste at the end and season with salt last, because the broth already carries sodium and you don't want to oversalt by accident—you can always add more, but you can't take it back.
03 -
  • Rinse your red lentils really well under cold water before they go into the pot, because it removes the starch that would otherwise make the broth cloudy instead of clear and bright.
  • Don't be shy about tasting as you cook—this gives you the confidence to season correctly at the end and catch any flavor imbalances while you still have time to adjust.
Return