Carrot and Lentil Soup (Print page)

Vibrant soup with sweet carrots, red lentils, and warm spices like cumin and turmeric for a comforting meal.

# What You Need:

→ Vegetables

01 - 3.5 cups carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped

→ Lentils

05 - 3/4 cup red lentils, rinsed

→ Liquids

06 - 4 cups vegetable stock
07 - 1 can coconut milk, optional

→ Spices & Seasoning

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste

→ Garnish

13 - Fresh coriander or parsley, chopped
14 - Yogurt or coconut cream for serving

# Directions:

01 - Heat a large pot over medium heat. Add olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add sliced carrots and cook for 3 minutes, stirring occasionally.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until carrots and lentils are tender.
05 - Remove from heat. Use an immersion blender to puree until smooth, or leave slightly chunky based on preference.
06 - Adjust seasoning with salt and pepper.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Advice:

01 -
  • Red lentils dissolve into the broth, creating that creamy texture without heavy cream or hours of simmering.
  • The warm spices (cumin, coriander, turmeric) layer together in a way that feels intentional and sophisticated, never overwhelming.
  • It comes together in 50 minutes total, making it perfect for nights when you want something nourishing but don't have the energy for complexity.
02 -
  • Red lentils need to be rinsed before cooking, otherwise the starch creates a cloudy, slightly gritty texture that changes the whole experience from silky to grainy.
  • Blooming the spices in the hot pot for just a minute releases their essential oils and deepens the flavor exponentially compared to adding them raw to the cold ingredients.
03 -
  • Always rinse red lentils thoroughly under cold water before adding them to the pot, as this removes excess starch and prevents the soup from becoming gluey.
  • If you're using canned coconut milk, shake the can well before opening so the cream and liquid are evenly mixed, giving you consistent richness throughout the pot.
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