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Creamy red lentil soup with carrots
Red lentils, carrots, and onion simmer in broth with cumin and turmeric, then are blended smooth and finished with lemon. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
This creamy red lentil soup cooks in just 20 minutes: simmer the lentils with carrots and onion in broth with cumin and turmeric, then blend until smooth. Lemon juice adds a fresh finish.
Ingredients
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Instructions
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Sauté the vegetables
6 minFinely chop the onion and slice the carrots into rounds. Sauté in the olive oil for 5 minutes. Add the garlic, cumin, and turmeric and stir briefly.
Cook the soup
20 minAdd the rinsed lentils and broth and cook for 20 minutes, until the lentils break down and the carrots are tender.
Blend
3 minBlend the soup with an immersion blender until smooth, then season with lemon juice, salt, and pepper.
Serve
Serve sprinkled with parsley. Toasted bread goes well with this soup.
Tip: After blending, wait until you have added the lemon juice before tasting for seasoning—the acidity brings out the flavor, so the soup needs less salt.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 300 kcal
- Protein
- 14 g
- Carbohydrates
- 45 g
- of which sugars
- 6.0 g
- Fat
- 8.4 g
- of which saturates
- 1.3 g
- Fiber
- 8.2 g
- Salt
- 3.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krémová polievka z červenej šošovice s mrkvou
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