Description
A comforting soup made with carrots and lentils, spiced with cumin and coriander for warmth and flavor.
Ingredients
Scale
- 2 cups carrots, diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until soft and translucent, approximately 5 minutes.
- Stir in the diced carrots, lentils, cumin, and coriander. Cook for about 5 minutes.
- Pour the vegetable broth into the pot and bring everything to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender and the carrots are cooked.
- Taste the soup, season with salt and pepper, and serve warm, garnished with fresh parsley.
Notes
This soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. For a smoother texture, consider blending the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg