Carrot and Lentil Soup
The broth is so rich and fragrant and seasoned with Moroccan spices. It’s so easy to make and budget-friendly.
Equipment
Ingredients
- 1½ cups diced carrots
- 2 cups split red lentils, (washed)
- 3 tablespoon olive oil
- 1½ cups chopped onion
- 2 tablespoon minced garlic
- 2 tablespoon tomato paste
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground paprika (sweet or smoked)
- ⅛ teaspoon cayenne pepper
- 4 cups broth
- 2 cups water
- salt and pepper to taste
Instructions
- Heat oil in a heavy large saucepan over medium-high heat. Cook onion, garlic until tender for about 4-5 minutes. Be sure to keep stirring to prevent burning.
- Add tomato paste, cumin, turmeric, cinnamon, paprika and cayenne pepper. Be sure to keep stirring to prevent burning (for about 1 minute).
- Add broth. Be sure to scrape the bottom, add carrots, lentils, water and bring to a simmer.
- Reduce to low heat, cover the pot partially and cook for about 15-20 minutes or until the lentils are soft. Stir frequently to prevent burning. Turn off the heat when the lentils are fully cooked.
- Use a hand blender or any high-speed blender, puree the lentils until smooth, adjust the seasoning with salt and pepper.
- If the broth is too thick, add about ¼ cup of extra broth. Ladle soup into bowls. Garnish with parsley, serve and enjoy.
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