Description
A hearty and nutritious soup made with roasted carrots and lentils.
Ingredients
Scale
- 4 large carrots, peeled and chopped
- 1 cup dried lentils, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss chopped carrots with olive oil, salt, and pepper. Roast for 25 minutes.
- In a pot, sauté onion and garlic until soft.
- Add lentils, roasted carrots, cumin, paprika, and vegetable broth.
- Bring to a boil, then simmer for 30 minutes until lentils are tender.
- Blend until smooth or leave chunky as desired.
- Season with salt and pepper to taste.
Notes
- You can use red or green lentils.
- Add a splash of lemon juice for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg