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Here is what you need for your One-Pot Carrot Lentil Soup: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 large carrots, peeled and diced - 1 cup red lentils, thoroughly rinsed - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes (including juices) - 2 cups baby spinach (optional) - Salt and pepper to taste - Fresh cilantro or parsley for garnishing (optional) These ingredients come together to create a warm and tasty soup. The olive oil adds richness, while onion and garlic give it depth. Carrots add sweetness and color. The red lentils provide protein and a creamy texture. Spices like cumin and coriander bring warmth and earthiness. The vegetable broth serves as the base, while diced tomatoes add acidity and sweetness. If you like greens, baby spinach is a great addition. Don’t forget the salt and pepper; they balance the flavors. Finally, garnishing with fresh herbs makes the soup inviting and fresh. Each ingredient plays a key role in making this dish special. 1. Start by dicing one medium onion into small pieces. This adds flavor to your soup. 2. Next, take four large carrots. Peel and dice them into bite-sized chunks. 3. Rinse one cup of red lentils in cold water. This removes any dust and helps them cook well. 4. Finally, mince two cloves of garlic. This will add a strong, savory taste to your dish. 1. In a large pot, heat one tablespoon of olive oil over medium heat. 2. Once the oil is hot, add the diced onion. Sauté it for about five minutes until soft and clear. 3. Add the minced garlic to the pot. Cook for one more minute, stirring often to release its strong aroma. 4. Now, toss in the diced carrots. Sauté them for about three minutes while stirring to prevent sticking. 5. Stir in the rinsed red lentils along with one teaspoon of ground cumin, one teaspoon of ground coriander, and half a teaspoon of smoked paprika. Mix well to coat the lentils and carrots with the spices. 6. Pour in four cups of vegetable broth and one can of diced tomatoes with their juices. Increase the heat to bring this mixture to a gentle boil. 7. Once boiling, lower the heat and cover the pot. Let it simmer for 25 to 30 minutes. This allows the lentils to soften and the soup to thicken. 1. If you like baby spinach, add two cups during the last five minutes of cooking. Stir until it wilts and blends in. 2. Taste the soup and add salt and pepper to fit your flavor needs. Adjust to your liking. 3. Ladle the warm soup into bowls. Garnish with fresh cilantro or parsley if you want to add a pop of color and flavor. To make the soup even better, use fresh herbs. Fresh cilantro or parsley adds a burst of flavor. You can also add a splash of lemon juice. This gives the soup a bright taste that pairs well with lentils. Don't forget to play with spice levels. If you like heat, add a pinch of red pepper flakes. You can start small and increase it as you taste. Choosing the right pot is key. A heavy-bottomed pot works best for even cooking. It helps prevent burning and sticking. Simmering is very important too. It allows flavors to blend and the lentils to soften. Keep the heat low after boiling. This helps the soup develop a rich, deep taste. Pair your soup with warm bread. A crusty baguette or soft rolls are perfect. They soak up the soup and add texture. You can also suggest sides like a fresh salad. A simple green salad with vinaigrette brightens the meal. This balance makes your meal feel complete and satisfying. {{image_4}} You can switch the red lentils for other legumes. For example, try green or brown lentils. Each type gives a different taste and texture. You might notice green lentils stay firmer than red ones. You can also swap out carrots for sweet potatoes. Sweet potatoes add a nice sweetness. They also bring a lovely color to the soup. Feel free to mix in other veggies too, like bell peppers or zucchini. Just dice them and add them in the same step as the carrots. If you're gluten-free, this soup is safe for you! All the ingredients are naturally gluten-free. Just make sure to check your vegetable broth for any hidden gluten. For a vegan version, this recipe is already vegan. The soup uses no animal products. You can top it with nutritional yeast for a cheesy flavor. This adds a nice twist without using dairy. Want some heat? You can add chili flakes or fresh chili peppers. Start with a small amount and adjust to your taste. This will give your soup a spicy kick. You can also mix in spices like turmeric. Turmeric adds warmth and a golden color. It’s great for health and pairs well with cumin and coriander. Experiment with your favorite spices to find your unique flavor! To store your soup, let it cool first. I place it in the pot on a cool counter or table. Once cool, use airtight containers. Glass or plastic containers work well. Make sure to leave some space in the container for soup expansion when frozen. If you have a lot, divide it into smaller portions. This way, you can enjoy it later without waste. Freezing soup is easy and keeps it fresh. First, make sure it has cooled down completely. Pour the soup into freezer-safe bags or containers. I like to label them with the date. Lay bags flat in the freezer for easy stacking. To thaw, move the soup to the fridge the night before. You can also use cold water to speed up the thawing process. When reheating, I use a pot on the stove. This method helps keep the soup's flavor. Stir often to avoid sticking. If the soup is too thick, add a splash of broth or water. Heat it gently. Avoid boiling, as this can change the texture. Enjoy your soup warm, and savor the rich flavors! One-Pot Carrot Lentil Soup lasts about 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools down before you seal it up. Yes, you can make this soup in a slow cooker. Just sauté the onion and garlic first. Then, add all the other ingredients to the slow cooker. Cook on low for about 6 hours or on high for about 3 hours. Lentils are full of protein and fiber. They help with digestion and keep you full longer. Carrots are rich in vitamins and good for your eyes. Together, they make this soup both tasty and healthy. This recipe is perfect for meal prep. You can make a big batch and store it in portions. It reheats well and tastes even better the next day. It’s a great option for lunch or dinner during the week. Yes, you can add meat for extra protein. Chicken or turkey works well. Just cook the meat first, then add it to the soup. You can also use cooked sausage or ham for added flavor. This blog post shared a simple and tasty one-pot carrot lentil soup recipe. We covered the key ingredients, step-by-step cooking, and helpful tips. You learned how to enhance flavors, make variations, and store leftovers. Remember, cooking can be fun and easy. Experiment with different herbs or spices. Enjoy your healthy meal and share it with friends and family. Happy cooking!

One-Pot Carrot Lentil Soup

Warm up with this delicious One-Pot Carrot Lentil Soup that's not only comforting but also easy to make! Packed with nutritious ingredients like carrots, red lentils, and aromatic spices, this recipe is perfect for a cozy meal. Ready in just 40 minutes, it's a great option for busy weeknights. Click through to explore the full recipe and taste the rich flavors that come together in one pot!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

4 large carrots, peeled and diced

1 cup red lentils, thoroughly rinsed

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

4 cups vegetable broth

1 can (14 oz) diced tomatoes (including juices)

2 cups baby spinach (optional)

Salt and pepper to taste

Fresh cilantro or parsley for garnishing (optional)

Instructions
 

In a large pot, add the olive oil and heat it over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes, or until the onion is soft and translucent.

    Incorporate the minced garlic into the pot, cooking for an additional 1 minute, stirring frequently until the garlic is fragrant.

      Add the diced carrots to the pot and sauté for about 3 minutes, stirring occasionally to prevent sticking.

        Stir in the rinsed red lentils, along with the ground cumin, ground coriander, and smoked paprika. Mix well to ensure that the lentils and carrots are evenly coated with the spices.

          Pour the vegetable broth into the pot, followed by the diced tomatoes and their juices. Increase the heat to bring the mixture to a gentle boil.

            Once the soup reaches a boil, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for 25-30 minutes, or until the lentils become tender and the soup attains a thicker consistency.

              If you choose to include baby spinach, add it to the pot in the final 5 minutes of cooking, stirring until the spinach is wilted and incorporated into the soup.

                Taste the soup and season with salt and pepper according to your preferences, adjusting for flavor as needed.

                  Ladle the warm soup into bowls and garnish with fresh cilantro or parsley, if desired.

                    Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                      - Presentation Tips: Serve the soup in colorful bowls and drizzle a bit of olive oil on top for an appealing sheen. Add a sprinkle of freshly chopped herbs for an extra touch of freshness. Enjoy!