Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups chopped carrots
- 1 cup red lentils
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons toasted sesame seeds
- Fresh herbs for garnish (cilantro or parsley)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent.
- Add minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Stir in chopped carrots and red lentils, cook for 5 minutes, coating them with spices.
- Pour in vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat and simmer for 25-30 minutes until carrots and lentils are tender.
- Use an immersion blender to puree the soup until smooth (or blend in batches).
- Serve hot, garnished with toasted sesame seeds and fresh herbs.
Notes
- Adjust spice levels to taste by modifying cayenne pepper.
- For added creaminess, swirl in a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Vegetarian, Healthy
- Diet: Vegetarian, Vegan adaptable
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg