Carrot & Red Lentil Soup
A smooth carrot and red lentil soup with cumin, ginger and lemon. The lentils thicken it without cream.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Red lentils soften into the carrots and give this soup body with no roux or cream. A little grated ginger adds warmth while lemon goes in at the end to keep the flavor bright.
The carrot pieces should be fairly small. Thin half-moons cook in the same time as the lentils, so you can blend the soup as soon as both are tender.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 lb (450 g) carrots, peeled and thinly sliced
- 2 garlic cloves, minced
- 2 tsp grated fresh ginger
- 1 tsp ground cumin
- 3/4 cup (150 g) dried red lentils, rinsed
- 4 cups (960 ml) vegetable broth
- 1 tbsp lemon juice, plus more to taste
- 1/4 tsp fine salt, adjusted for the broth
- 2 tbsp chopped parsley, to finish
How to make it
Warm the olive oil in a saucepan over medium heat. Cook the onion with a pinch of the salt for 5 minutes until softened.
Add the carrots, garlic, ginger and cumin. Stir for 1 minute.
Add the rinsed lentils and vegetable broth. Bring to a simmer, then partly cover and cook gently for 20–25 minutes, stirring occasionally, until the carrots are very tender and the lentils have broken down.
Take the pan off the heat. Blend carefully with an immersion blender until smooth. Add a little water if the soup is thicker than you like.
Stir in the lemon juice and remaining salt as needed. Divide between bowls and finish with chopped parsley.
Kitchen notes & substitutions
Use red lentils
Brown or green lentils hold their shape and take longer; they will not give this soup the same smooth texture.
Season after blending
Broths vary in saltiness, and the soup reduces as it cooks. Taste before adding the final salt.
Blend safely
Keep an immersion blender head submerged. If using a jug blender, cool the soup slightly and follow the manufacturer’s hot-liquid instructions.
Storage & making ahead
Refrigerate in shallow covered containers for up to 3 days, or freeze for up to 2 months for best quality. Thin with water when reheating and heat leftovers to 165°F (74°C).
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Do I need to soak red lentils?
No. Rinse them in a sieve, then add them directly to the broth.
Can I leave it chunky?
Yes. Mash some of the carrots with a spoon and leave the rest intact, or blend only half of the soup.
Carrot & Red Lentil Soup
A smooth carrot and red lentil soup with cumin, ginger and lemon. The lentils thicken it without cream.
Ingredients
Instructions
- Warm the olive oil in a saucepan over medium heat. Cook the onion with a pinch of the salt for 5 minutes until softened.
- Add the carrots, garlic, ginger and cumin. Stir for 1 minute.
- Add the rinsed lentils and vegetable broth. Bring to a simmer, then partly cover and cook gently for 20–25 minutes, stirring occasionally, until the carrots are very tender and the lentils have broken down.
- Take the pan off the heat. Blend carefully with an immersion blender until smooth. Add a little water if the soup is thicker than you like.
- Stir in the lemon juice and remaining salt as needed. Divide between bowls and finish with chopped parsley.
Sample recipe, not yet kitchen-tested. Image illustrative.
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