Description
Rustic Lentil and Carrot Soup
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, sliced
1 1/2 cups dried green or brown lentils, rinsed
6 cups vegetable broth
1 bay leaf
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Optional: Crusty bread for serving
Directions
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until fragrant and translucent, about 3–4 minutes.
Add Carrots and Spices:
Stir in carrots, cumin, smoked paprika, and rosemary. Cook for 2–3 minutes.
Incorporate Lentils and Broth:
Add lentils, vegetable broth, and the bay leaf. Bring to a boil, then reduce heat to a simmer.
Simmer Until Tender:
Cover and simmer for 25–30 minutes, or until the lentils and carrots are tender. Stir occasionally.
Season and Serve:
Remove the bay leaf and rosemary sprigs. Season with salt and pepper to taste. Ladle into bowls and enjoy with crusty bread!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6
Calories: ~250 kcal per serving
#LentilSoup #ComfortFood #HealthyEating #RusticRecipes #SoupSeason
