Ingredients
Soup
- 600 g carrots scrubbed, peeled and cut into ½-inch pieces (about 1⅓ lb)
- 200 g dry split red lentils sorted and rinsed (about 1 cup)
- 150 g yellow onion peeled and diced (about 1 medium)
- 2 cloves garlic minced (about 6 g)
- 1 tablespoon olive oil 15 ml
- 1 teaspoon ground cumin about 2 g
- 0.5 teaspoon ground coriander about 1 g
- 1.2 liters vegetable broth 5 US cups; choose a sodium level to suit your needs
Finish
- 2 tablespoons fresh lemon juice 30 ml; add gradually to taste
- 10 g flat-leaf parsley chopped
- 0.25 teaspoon fine salt about 1.5 g; or less to suit the broth
- 0.25 teaspoon ground black pepper about 0.5 g
Equipment
- 4-quart soup pot
- Immersion blender
- Wooden spoon
- Fine-mesh sieve
- Chef’s knife and cutting board
- vegetable peeler
- Measuring jug and spoons
- kitchen scale
- Instant-read food thermometer
Instructions
Prepare and simmer
- Sort the lentils, removing any debris, then rinse them in a fine-mesh sieve under cool running water. Scrub and peel the carrots, then cut into ½-inch pieces. Peel and dice the onion and mince the garlic.
- Heat the olive oil in a 4-quart soup pot over medium heat. Add the onion and carrots and cook for 7–8 minutes, stirring, until the onion softens. Do not brown the garlic.
- Add the garlic, cumin and coriander. Stir for 30 seconds, then add the rinsed lentils and vegetable broth.
- Bring to a boil, then reduce to a gentle simmer. Cook partly covered for 20–25 minutes, stirring occasionally, until the lentils soften and the carrots crush easily against the side of the pot. Add a little water if needed to keep the contents covered.
Blend and finish
- Remove the pot from the heat. Following the appliance’s hot-liquid instructions, blend with an immersion blender until smooth, keeping its head submerged to prevent splashes. Return to low heat if the soup needs warming.
- Stir in the lemon juice gradually, then add the salt and pepper to taste. Divide among four bowls and finish with the chopped parsley.
Video
Notes
Use split red lentils for the intended soft texture. Whole green or brown lentils require a different cooking approach. Broth sodium varies; taste before adding salt.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below, use within 3–4 days, and reheat leftovers to 165°F (74°C), stirring well.
Video credit: WearyWolf Adventures demonstrates carrot and red lentil soup made with water and a different spice blend. This version uses vegetable broth, cumin, coriander, lemon and parsley; follow the written quantities and instructions for this recipe.