Carrot and Lentil Soup (Print Version)

A cozy bowl combines tender carrots and lentils with rich spices for a nourishing, satisfying meal.

# Ingredients:

→ Base Ingredients

01 - 1 ½ tablespoon extra virgin olive oil
02 - 1 medium-sized onion, chopped
03 - 2 garlic cloves, minced
04 - 1 lb (450 grams) carrots, sliced or cubed
05 - 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
06 - 2 tablespoons tomato paste

→ Spices & Seasonings

07 - ½ teaspoon paprika
08 - ½ teaspoon cumin
09 - ½ teaspoon dried thyme
10 - 1 bay leaf
11 - 1 to 1 ½ teaspoon fine salt, to taste
12 - ⅛ teaspoon black pepper
13 - ½ teaspoon onion powder

→ Liquids & Finishing Ingredients

14 - 6 cups (1.5 liters) low sodium vegetable broth
15 - 1 tablespoon lemon juice, or to taste
16 - 3 tablespoons fresh parsley, chopped

# Instructions:

01 - Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, reducing the heat to low as needed.
02 - Add the garlic, paprika, and cumin and cook, stirring, until fragrant for about 1 minute.
03 - Add the carrots, lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the lentils are tender, 25 to 30 minutes.
04 - Turn the heat off, stir in lemon juice and onion powder, and if the soup is too thick, stir in some water or broth to reach the desired consistency. Taste and adjust seasoning with extra salt, pepper, or more lemon juice if desired.
05 - Let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth, then return the pureed soup to the pot and stir until combined.
06 - Finish with fresh chopped parsley and serve with a drizzle of extra virgin olive oil (optional), and plenty of crusty bread or croutons.

# Notes:

01 - This soup keeps well in the fridge for about 3-4 days and can be frozen for longer storage.
02 - For a smoother texture, blend a portion of the soup and return it to the pot before serving.

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