Lemony Red Lentil Soup with Carrots
6min
19min
2
310
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Chef's Note
Red lentils are perfect for quick weeknight meals because they cook much faster than green or brown lentils. They naturally break down as they simmer, creating a creamy texture without the need for a blender.
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Ingredients
3/4 cup dry red lentils
1 large raw carrots
1/2 medium yellow onion
3 cups vegetable broth
1/2 fruit lemon
1/2 tsp dried cumin
1/2 tsp dried thyme
Instructions
- 1
Peel 1 large carrot and cut into small 1/4-inch dice. Peel and finely dice 1/2 yellow onion.
- 2
In a medium pot, heat 1 tbsp olive oil over medium heat. Add the diced carrot and onion and sauté for 4 minutes until the onion is translucent.
- 3
Stir in 1/2 tsp dried cumin, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 30 seconds until the spices are fragrant.
- 4
Add 3/4 cup dry red lentils and 3 cups vegetable broth to the pot. Stir to combine.
- 5
Increase heat to high to bring the liquid to a boil, then immediately reduce heat to low and cover with a lid.
- 6
Simmer the soup for 14 minutes until the red lentils have softened and started to break down into a thick consistency.
- 7
Squeeze the juice of 1/2 lemon (about 1.5 tbsp) directly into the soup and stir well. Taste and add an extra pinch of salt or pepper if desired before serving.
Nutrition Information (per serving)
310
17g
48g
8g
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