Can I use green lentils instead of red lentils for this soup?

While you can use green lentils, the texture will be quite different. Red lentils break down completely to create a creamy consistency, whereas green lentils hold their shape. If using green lentils, you will need to increase the cooking time by about 15-20 minutes.

How long does this carrot and lentil soup with warm spices last in the fridge?

This soup keeps beautifully in an airtight container in the refrigerator for up to 5 days. In fact, the flavors often deepen and improve after a day or two.

Is this soup freezer-friendly?

Yes! This soup freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use if I don't have fresh ginger?

If you don't have fresh ginger, you can substitute it with 1/2 teaspoon of ground ginger. However, fresh ginger provides a bright, zesty kick that the dried version lacks.

carrot and lentil soup with warm spices: 7 reasons it's the ultimate comfort meal

Name: Spiced Golden Carrot and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean/Middle Eastern Fusion
Ingredients: 1 tbsp olive oil; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 500g carrots, peeled and chopped; 1 cup red lentils, rinsed; 1 tsp ground cumin; 1 tsp ground turmeric; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1.2 liters vegetable broth; Salt and black pepper to taste; Juice of half a lemon; Fresh cilantro for garnish

Ingredients

Scale

1 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
500g carrots, peeled and chopped
1 cup red lentils, rinsed
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp smoked paprika
1.2 liters vegetable broth
Salt and black pepper to taste
Juice of half a lemon
Fresh cilantro for garnish

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Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes until soft and translucent.
Step 2: Stir in the garlic, ginger, cumin, turmeric, coriander, and smoked paprika. Cook for 1 minute until highly fragrant.
Step 3: Add the chopped carrots and rinsed red lentils to the pot. Stir well to coat the vegetables and lentils in the spice mixture.
Step 4: Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes until the carrots and lentils are very soft.
Step 5: Remove from heat. Use an immersion blender to blend the soup until it reaches your desired consistency (completely smooth or slightly chunky).
Step 6: Stir in the lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Notes

If the soup becomes too thick upon standing, simply whisk in a little extra broth or water when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mediterranean/Middle Eastern Fusion

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 7g
Sodium: 450mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg