This healthy carrot and lentil soup is rich, cozy and simple to make. Full of fiber and protein with notes of lemon, turmeric, and ginger, it's filling and flavorful!
Author: Lindsey Janeiro, RDN
Cost: $3.25 recipe/ $0.41 serving
2tspextra virgin olive oil
1medium yellow oniondiced
½tspground black pepper
1lbcarrotscleaned and chopped
juice from 1 lemon
¼cupchopped fresh parsley (for garnish or stir in)
Heat olive oil in medium-sized pot over medium-high heat until fragrant. Add onion and garlic and saute while stirring occasionally until onion is translucent. Add seasonings and carrots, and saute an additional minute.
Add lentils and water, then reduce heat to medium, cover, and let simmer 35-40 minutes, until carrots are tender when pierced with a fork.
When carrots are tender, remove the soup from the heat. Carefully use an immersion blender to completely, smoothly puree the soup (about 1-2 minutes). If you don't have an immersion blender, you can also very carefully transfer the soup to a blender and blend on medium speed for a minute, until smoothly blended.
Stir in lemon juice and adjust salt and pepper seasonings to taste, if needed.
Serve and garnish with fresh parsley. (You can also stir the parsley into the soup if that is easier, but it looks prettier on top!)
Soup is also pictured with cracked pepper and a small drizzle of extra virgin olive oil, which is not included in nutrition information.