Lentil soup with carrots, onion and cumin
This lentil soup features earthy lentils, sweet carrots, and aromatic cumin, creating a hearty dish that's easy to make. It's nourishing and satisfying, perfect for any season.
Cook time 25 min
Prep time 5 min
Ingredients:
1.50 cups lentils6 cups water
1 tbsp olive oil
1/2 cup onion
1/2 cup carrots
2 garlic cloves
1 tsp ground cumin
1 dash salt
1 dash black pepper
1 tbsp lemon juice
1/4 cup fresh parsley
Lentil soup is a hearty, nutritious, and delicious meal that is perfect for any time of the year. Combining the earthy taste of lentils with the sweetness of carrots, the sharpness of onions, and the distinctive flavor of cumin, this soup delivers a satisfying experience that is both rich in protein and full of flavor. This particular recipe is simple to prepare with ingredients that are easily available, making it ideal for both novice and experienced cooks alike.
Instructions:
- Finely chop the onion.
- Dice the carrots.
- Mince the garlic cloves.
- Rinse and drain the lentils.
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and diced carrots to the pot, and sauté for about 5-6 minutes until the onions become translucent and the carrots start to soften.
- Stir in the minced garlic and ground cumin, and cook for another 1-2 minutes until fragrant.
- Add the rinsed lentils and 6 cups of water to the pot.
- Increase the heat to high and bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the lentils and carrots are tender.
- Stir in a dash of salt and black pepper.
- Adjust the seasoning to taste, adding more salt or pepper if needed.
- Stir in the lemon juice and chopped fresh parsley.
- Serve the soup hot, garnished with additional parsley if desired.
There you have it – a warm, comforting bowl of lentil soup with carrots, onions, and cumin that's ready to enjoy. This recipe not only brings out the best in lentils but also builds layers of flavor with the added vegetables and spices. Garnished with fresh parsley and a hint of lemon juice, this soup is not only nutritious but also immensely satisfying. Serve it hot, perhaps with a slice of crusty bread on the side, and relish every spoonful.
Lentil soup with carrots, onion and cumin FAQ:
Simmer the lentil soup for about 25-30 minutes after bringing it to a boil. This will allow the lentils and carrots to become tender.
If you don't have ground cumin, you can use ground coriander or a blend of spices like chili powder for a different flavor profile, though it will alter the taste slightly.
Store leftover lentil soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
The lentils are done when they are tender and not mushy. You can taste a few to check that they have softened but still retain a slight bite.
Yes, you can use other types of lentils, but cooking times may vary. For instance, red lentils cook faster and will break down more, resulting in a thicker soup.
Cooking Tips:
- Rinse the Lentils: Before cooking, make sure to rinse the lentils thoroughly in cold water. This helps in removing any dirt or debris.
- Uniform Chop: Ensure that the carrots and onions are chopped evenly. This allows them to cook at the same rate, enhancing the texture of the soup.
- Sauté the Vegetables: Sauté the onions, carrots, and garlic in olive oil before adding them to the soup. This step deepens the flavor of the soup.
- Adjust Seasoning: Taste the soup before serving and adjust the salt, pepper, and lemon juice according to your preference.
- Slow Simmer: Allow the soup to simmer slowly. This helps in developing the flavors more deeply and makes the lentils tender.
Nutrition Facts
6 ServingsCalories 180kcal
Protein 12g
Carbohydrates 33g
Fiber 6g
Sugar 2.36g
Fat 2.93g
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