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- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 4 large carrots, diced - 1 cup red lentils, rinsed These ingredients form the heart of my One-Pot Carrot Lentil Soup. The olive oil helps to cook the onion and garlic. It adds a nice flavor base. The onion and garlic provide a fragrant kick. Carrots add sweetness and color. The red lentils thicken the soup and add protein. - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes (with juice) This section brings the soup to life. Ground cumin and coriander add warmth and depth. Smoked paprika gives a subtle, smoky flavor. The vegetable broth is the liquid gold in this dish. Diced tomatoes add a touch of acidity, balancing the sweetness of the carrots. - 2 cups baby spinach - Fresh herbs for garnish - Salt and pepper to taste These optional ingredients add extra flair. Baby spinach adds a pop of green and extra nutrients. Fresh herbs like cilantro or parsley brighten the soup. Always taste and adjust with salt and pepper for the best flavor. 1. First, heat the olive oil in a large pot over medium heat. This helps to build flavor. 2. Next, add the diced onion. Sauté for about 5 minutes until it turns soft and translucent. 3. Now, stir in the minced garlic. Cook for another minute until it smells great. 1. It’s time to add the diced carrots. Stir them in and sauté for about 3 minutes. 2. Next, mix in the rinsed red lentils. Add the cumin, coriander, and smoked paprika. Stir well to coat everything with the spices. 1. Pour in the vegetable broth and the diced tomatoes along with their juice. Bring the mix to a boil. 2. Once it's boiling, lower the heat to keep it simmering. Cover the pot and let it cook for 25-30 minutes. You want the lentils to be soft and the soup to thicken. 3. If you are using spinach, add it in the last 5 minutes. Stir until it wilts. 4. Finally, season the soup with salt and pepper to your taste. Enjoy the warmth and comfort of your meal! - Using fresh herbs Fresh herbs add a burst of flavor. Try using cilantro or parsley. Chop them finely and sprinkle them on top just before serving. This brightens the soup and makes it look beautiful. - Adjusting spice levels Want more heat? Add a pinch of cayenne or red pepper flakes. If you prefer milder flavors, reduce the smoked paprika. Always taste as you go to find your perfect balance. - Making it creamier For a creamier soup, blend part or all of the soup. You can use an immersion blender or a regular blender. This adds a rich texture that feels comforting. - Thickening options If your soup is too thin, add more lentils or reduce the broth. Simmer for a few more minutes to thicken it up. You can also mash some carrots with the back of a spoon. - Stovetop vs. slow cooker The stovetop method is quick and easy. It allows you to watch the soup closely. If you prefer a slow cooker, combine all ingredients and cook on low for 6-8 hours. - Instant Pot instructions To use an Instant Pot, sauté the onion and garlic first. Then add all other ingredients. Cook on high pressure for 10 minutes. Let the pressure release naturally for best flavor. {{image_2}} You can change the lentils in this soup. Red lentils cook fast and give a creamy texture. You can use green or brown lentils too. They take longer to cook, but still taste great. For vegetables, feel free to swap in what you like. Sweet potatoes add a nice touch. You can also use peas or bell peppers for a different taste. Just make sure to cut them small so they cook well. This soup is easy to make vegan. Just use vegetable broth, and you are all set. The soup is already plant-based, so it fits right in. If you need a gluten-free option, check your broth. Some broths have gluten, so pick a brand that is safe. The rest of the ingredients are naturally gluten-free. Want to add some heat? You can sprinkle in red pepper flakes while it cooks. This gives the soup a nice kick. If you like it spicy, add more to taste. A splash of lemon juice or vinegar can brighten the soup. Just add it right before serving. This helps balance the flavors and adds a fresh twist. To store your One-Pot Carrot Lentil Soup, let it cool first. Use a clean, airtight container. This helps keep the soup fresh. You can store it in the fridge for up to five days. For best taste, eat it within three days. If you want to keep the soup longer, freezing is a great choice. Use freezer-safe containers or bags. Make sure to leave some space for the soup to expand. It stays good in the freezer for about three months. To thaw, place it in the fridge overnight. You can also microwave it. Heat until it’s hot all the way through. You can get creative with leftovers. Try using the soup as a base for stews or sauces. You can also blend it to make a smooth dip. For meal prep, pack it in individual containers. It's easy to grab for lunch or dinner. Add some bread or a salad on the side for a complete meal. One-Pot Carrot Lentil Soup lasts about 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Yes, you can use different lentils. Green or brown lentils work well, but they take longer to cook. If you choose these, add extra broth and increase the cooking time. Red lentils are great because they cook fast and break down to thicken the soup. This soup is perfect for meal prep! Make a big batch and store it in portions. You can reheat it easily for lunch or dinner. Just make sure to let it cool before you store it. You can also freeze it for longer storage. In this blog post, we explored a delicious one-pot carrot lentil soup recipe. We covered essential ingredients like lentils, vegetables, and spices. You learned step-by-step instructions to create this comforting dish. Tips and tricks showed how to enhance flavors and modify textures. We discussed variations for dietary needs and storage options. With simple steps, you can enjoy this nutritious soup anytime. Give it a try to warm your body and soul. Cooking can be fun, so explore your creativity!

One-Pot Carrot Lentil Soup

Warm up with this delicious One-Pot Carrot Lentil Soup recipe that’s both comforting and nutritious! Packed with flavors from fresh carrots, spices, and lentils, this easy-to-make soup is perfect for any day of the week. In just 40 minutes, you can create a wholesome meal that’s great for the whole family. Dive into this delightful recipe today and enjoy a bowl of health and happiness! Click to explore the full recipe!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

4 large carrots, diced

1 cup red lentils, rinsed

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

4 cups vegetable broth

1 can (14 oz) diced tomatoes (with juice)

2 cups baby spinach (optional)

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the diced carrots and sauté for about 3 minutes, stirring frequently.

        Mix in the rinsed red lentils, cumin, coriander, and smoked paprika, stirring well to coat the lentils and carrots with the spices.

          Pour in the vegetable broth and the diced tomatoes with their juices. Bring the mixture to a boil.

            Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the lentils are tender and the soup has thickened.

              If using baby spinach, add it in the last 5 minutes of cooking and stir until wilted.

                Season the soup with salt and pepper to taste, adjusting to your preference.

                  Serve warm, garnished with fresh cilantro or parsley if desired.

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