Spicy Lentil Soup Carrots (Printable Version)
Warming blend of lentils, carrots, celery, and aromatic spices for a comforting meal.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Lentils and Liquids
06 - 1 cup dried brown or green lentils, rinsed
07 - 6 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes
09 - 2 tablespoons tomato paste
→ Spices
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 to 1 teaspoon chili flakes, adjusted to taste
14 - 1/2 teaspoon ground black pepper
15 - 1 teaspoon salt, or to taste
→ Garnish (Optional)
16 - Fresh parsley or cilantro, chopped
17 - Lemon wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until translucent.
02 - Add carrots, celery, and garlic, then cook for 5 minutes until vegetables soften.
03 - Stir in cumin, smoked paprika, coriander, and chili flakes, cooking for 1 minute until fragrant.
04 - Add lentils, diced tomatoes, tomato paste, and vegetable broth. Bring mixture to a boil, then reduce to a simmer.
05 - Season with salt and black pepper. Cover and simmer gently for 25 to 30 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Taste and adjust seasoning as needed. Optionally, puree part of the soup with an immersion blender for creaminess.
07 - Ladle soup into bowls and garnish with chopped parsley or cilantro and a squeeze of lemon juice.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The spices transform simple vegetables into something that feels unexpectedly bold and satisfying.
- One pot means less cleanup, more time to actually enjoy a bowl.
02 -
- Don't skip rinsing the lentils—grit is real and absolutely unwelcome.
- The chili flakes intensify as the soup sits, so go easy at first.
- If you want to use red lentils instead, cut the simmering time to 20 minutes or they'll turn into mush.
03 -
- Keep the heat moderate when simmering; a hard boil breaks down lentils too fast and turns the soup mushy.
- Taste constantly in the last ten minutes—good seasoning makes the difference between ordinary soup and something you'll crave.