Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- 4 large carrots, peeled and sliced into 1-inch chunks
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 2 cups red lentils
- 2 tablespoons tomato paste
- 8 cups vegetable broth
- 1/2 teaspoon salt, more or less to taste
Optional Serving Ingredients
- Plain yogurt or coconut milk for serving
- Chopped parsley or cilantro
- Fresh bread for dipping
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and chopped carrots. Cook, stirring frequently, for about 5 minutes until the vegetables start to soften.
- Add Spices: Stir in the ground cinnamon, ginger, and turmeric, cooking for 30 seconds to release their aromas and flavor the vegetables.
- Combine Lentils and Broth: Add the red lentils, tomato paste, and vegetable broth to the pot. Stir well to combine all ingredients evenly.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low. Simmer gently for 20 minutes, or until the lentils have softened and the soup thickens.
- Blend the Soup: Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a high-speed blender and blend until very creamy.
- Season and Adjust: Taste and add salt as needed. Thin the soup with a little water or broth if it’s too thick.
- Serve: Ladle the soup into bowls and top with a swirl of plain yogurt or coconut milk. Garnish with chopped parsley or cilantro and serve with fresh bread for dipping.
Notes
- The soup keeps well in the refrigerator for 4-5 days and freezes nicely for future meals.
- You may substitute green or brown lentils if you prefer not to puree the soup, although cooking times may vary.
- The soup thickens as it cools; add water and reheat to loosen the consistency as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Middle Eastern-inspired
- Diet: Vegetarian
