Spiced Carrot Lentil Soup (Printable)

A comforting blend of spiced carrots and lentils simmered to tender perfection.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced

→ Legumes & Liquids

06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Garnish (optional)

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery. Sauté for an additional 3 to 4 minutes until vegetables begin to soften.
03 - Incorporate ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Stir continuously for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Adjust seasoning with salt and black pepper according to taste.
07 - For a smoother consistency, partially or fully puree the soup with an immersion blender as desired.
08 - Ladle the soup into bowls and garnish with chopped cilantro or parsley and a squeeze of lemon juice.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day, which is a small miracle that never gets old.
  • The spices are perfectly balanced—warming without being heavy, letting each layer speak without shouting.
  • It's genuinely forgiving; you can blend it smooth, leave it chunky, or anything in between and it still feels intentional.
02 -
  • Don't skip blooming the spices in oil—it's the difference between spices being an ingredient and becoming the soul of the soup.
  • Red lentils want to break down a little; that's not a mistake, it's what makes the soup naturally creamy and satisfying.
  • Lemon isn't a garnish—it's essential chemistry, sharpening flavors and making the whole thing sing.
03 -
  • Make extra and freeze it in portions; the soup actually tastes better after it rests, and having it ready feels like a gift to future you.
  • If your soup breaks down too much and becomes too thick, thin it with a little extra broth and taste your way to the right consistency—there's no point in rigid rules about texture.
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