Pretty red lentils are the stars of this carrot and red lentil soup that is brothy and soothing and always vegetarian. This simple, comforting soup will warm up the chilliest evening with a punch of turmeric and cumin plus garlic and onion for extra savory flavor.
In a break from my usual sweets recipes -- yet in a return to the old days when I used to post lots of vegetarian and vegan recipes (after all, this is how I cook on daily) -- today I have something a bit different: a recipe for a soothing carrot and red lentil soup that's spike with turmeric and cumin On a day when the temperature is hovering in the low 50s and I'm wearing wool socks and starting to feel all the holiday coziness this season has to offer, sipping on a steaming cup of hot soup is just the thing.
This soup could hardly be simpler to make -- onions and garlic are sauteed briefly in olive oil, then spices are added with the lentils and plenty of carrots and simmered in water until smooth. A touch of lemon juice brightens up the pot, and on these chilly (and downright cold) days of late fall, a bowl of this soup is warming and nourishing.
We're hanging sparkly lights and planning our cookie plates and starting to wrap presents. I'm also putting the finishing touches on a holiday-themed e-cookbook -- think LOTS of dessert recipes -- that I hope to share with you next week. 'Til then, stay cozy.
Recipe
Carrot and Red Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 2 cloves garlic , finely chopped
- 3 carrots , peeled and diced
- 1 ½ cups red lentils
- 8 cups water
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt , plus more to taste
- Parsley , chopped, to garnish
- Juice of half a lemon , to garnish
Instructions
- In a large soup pot, heat the oil over medium heat and add the onions. Cook for about 5 minutes, then add the garlic, carrots, turmeric, cumin and salt and continue cooking for a few minutes more.
- Stir in the lentils, add the water, bring to a boil, then lower to a simmer and cook, partially covered, for 35 minutes. Stir several times during cooking to prevent lentils from sticking to base of pan.
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