This roasted red lentil and carrot soup combines the natural sweetness of roasted carrots with the earthy taste of red lentils and warm cumin spice.
Roasting the vegetables before simmering enhances the soup's depth of flavor and adds a subtle caramelization.
Fresh herbs and a squeeze of lemon brighten the flavor, making it a comforting yet vibrant dish suitable for all year round.
Why You’ll Love This Recipe
- Roasting carrots and onions intensifies their sweetness, adding complexity to the soup.
- Red lentils cook quickly and break down to create a creamy texture without needing cream.
- Cumin adds a warm, earthy spice that pairs beautifully with roasted vegetables and lentils.
Roasted Red Lentil and Carrot Soup with Cumin
This hearty roasted red lentil and carrot soup is infused with cumin and fresh herbs for a warm, earthy flavor that's perfect for any season.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- About 6 cups (1.4 liters)
Ingredients
- 2 cups (400 g) dried red lentils, rinsed and picked over
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground cumin
- 6 cups (1.4 liters) vegetable broth or water
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
Instructions
- Roast the Vegetables Preheat oven to 425°F (220°C). Toss carrots, onion, and garlic with olive oil on a baking sheet. Roast for 20-25 minutes until caramelized and tender, stirring halfway through.
- Cook the Soup In a large pot, combine the roasted vegetables, rinsed lentils, cumin, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until lentils are soft and broken down.
- Blend and Season Remove bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Stir in lemon juice, then season with salt and pepper to taste.
- Serve Ladle soup into bowls and garnish with chopped fresh cilantro or parsley. Serve warm.
Helpful Tips
- Rinse red lentils well under cold water to remove any dust or debris before cooking.
- For a thinner soup, add more vegetable broth or water during cooking.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes when sautéing the spices.
- This soup is naturally gluten-free and vegetarian; always check broth ingredients if using store-bought.
Storage and Make-Ahead
Cool soup to room temperature (within 2 hours of cooking) before refrigerating in an airtight container.
Refrigerate up to 4 days or freeze up to 3 months.
Reheat thoroughly to 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this soup in advance?
Yes, the soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 4 days or freeze for longer storage.
Can I use canned lentils instead of dried?
While canned lentils can be used, the texture and flavor are best when using dried red lentils which break down nicely during cooking.
Is this soup vegan?
Yes, this recipe contains no animal products and is suitable for vegans.
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