Ingredients
Scale
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups (1.5 l) low sodium vegetable broth
- 1 to 1 ½ teaspoon fine salt, to taste
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat; sauté chopped onion until soft (about 5 minutes).
- Stir in minced garlic, paprika, and cumin; cook for 1 minute until fragrant.
- Add sliced carrots, rinsed lentils, tomato paste, thyme, bay leaf, broth, salt, and pepper; bring to a boil.
- Reduce heat to low, cover pot, and simmer for 25-30 minutes until lentils are tender.
- Stir in lemon juice; adjust seasoning as desired. For a creamier texture, blend part of the soup before serving.
- Garnish with fresh parsley and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soups
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg