Description
Carrot lentil soup is a hearty, nutritious, and flavorful dish that’s perfect for a light yet satisfying meal. It’s packed with protein from the lentils and natural sweetness from the carrots.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow or sweet onion chopped
- 1 clove garlic- minced
- 1 cup brown lentils
- 4 cups of boiled water (add 1/2 cup for a soupier option)
- 8 ounces of chopped carrots (about 2-3 carrots)
- 16 ounces of roughly chopped spinach
- 1 teaspoon cumin powder
- 1/4 teaspoon sea salt (adjust to taste)
- 1 lemon juice (squeeze while serving)
Instructions
- Heat olive oil over medium heat and sauté the onions and garlic until golden brown.
- Meanwhile, peel and slice carrots, give spinach a rough chop, and set aside.
- Add the carrots over sauteed onions, and garlic, and sauté for another 2 minutes.
- Stir in the lentils, then pour in boiling water. Mix well, cover the pot, and reduce the heat to low.
- Let it simmer for 20-30 minutes and until carrots and lentils are softened.
- Add the spinach, cumin, and salt. Cover the pot again and let it simmer for another 5 minutes until the spinach is softened.
- Serve hot, with a squeeze of fresh lemon juice added to taste.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in portioned containers for up to 3 months; let it cool completely before freezing.
- Reheating on Stovetop – Warm over medium heat, adding a splash of water or broth if it thickens too much.
- Reheating in Microwave – Heat in 30-second intervals, stirring between each, until fully warmed through.
- If frozen, thaw overnight in the fridge before reheating for the best texture.