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Simple Lentil Soup with Carrots

Simple lentil soup with carrots in a rustic ceramic bowl on wooden table
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A deeply satisfying and cozy meal built from pantry staples. This soup uses a clever trick to create a rich, savory broth without any stock, resulting in a nourishing and effortless hug in a bowl.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 ½ cups brown or green lentils, rinsed and picked over
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 6 cups water
  • 2 bay leaves
  • 1 ½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar or fresh lemon juice
  • Fresh parsley, for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and carrots. Cook, stirring occasionally, for 8-10 minutes until onions are soft and translucent and carrots begin to soften.
  2. Add minced garlic, thyme, and cumin. Stir constantly for about 1 minute until fragrant.
  3. Stir in rinsed lentils, canned tomatoes with juices, water, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30-35 minutes until lentils are tender.
  4. Remove pot from heat. Discard bay leaves. Stir in red wine vinegar or lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
  5. Ladle soup into bowls. Garnish with fresh parsley if desired and serve.

Notes

The splash of acid (vinegar or lemon) at the end is crucial for brightening the flavors. Soup thickens upon standing; add a splash of water when reheating if needed. Freezes beautifully for up to 3 months.

Nutrition

Find it online: https://www.homestyletable.com/simple-lentil-soup-carrots/