Carrot and Lentil Soup
This comforting Carrot and Lentil Soup combines the natural sweetness of tender carrots, juicy tomatoes and hearty lentils, simmered in a flavorful broth.
Servings 6
Ingredients
- 12 ounces dried lentils
- 3 cups carrots, sliced into half moons
- 15 ounce can diced tomatoes
- 2 ribs celery, sliced
- 3 ounces baby spinach
- 7 cups vegetable broth
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 teaspoons salt, divided
- ½ teaspoon ground black pepper
Instructions
- Heat a dutch oven or large pot to medium, add in the olive oil, celery, onions, half the salt and pepper.
- Sauté for a few minutes, then add in the garlic. Continue sautéing for another 15 seconds, making sure not to brown it. Add in the cumin and smoked paprika, and allow them to toast for 10 seconds. Pour in diced tomatoes (with the juice), carrots, vegetable broth, lentils, dried thyme and remaining salt.
- Stir and allow to simmer covered for 20-25 minutes or until the lentils and carrots are tender and cooked through.
- Skim off any brown foam you might have, then stir in the spinach and continue cooking for another 5 minutes.
- Add in the parsley, then allow to cool slightly before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Carrot and Lentil Soup
Amount per Serving
Calories
165
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Carbohydrates
24
g
8
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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