Spicy Lentil with Carrots (Print View)

Tender lentils and fresh vegetables simmered with fragrant spices for a hearty, comforting meal.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 2 large carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 medium tomato, diced or 1 cup canned diced tomatoes

→ Legumes

06 - 1 cup dried brown or green lentils, rinsed

→ Liquids

07 - 5 cups vegetable broth
08 - 1 tablespoon olive oil

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 to 1/2 teaspoon cayenne pepper, adjusted to taste
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and black pepper, to taste

→ Garnish (optional)

16 - Fresh parsley or cilantro, chopped
17 - Lemon wedges

# Step-by-Step Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic, ground cumin, smoked paprika, coriander, cayenne pepper, and dried thyme. Cook for 1 minute until fragrant.
03 - Add diced carrots and celery to the pot and sauté for 3 to 4 minutes until slightly softened.
04 - Mix in diced tomato, rinsed lentils, and bay leaf. Pour in vegetable broth and bring to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes. Stir occasionally until lentils and vegetables are tender.
06 - Discard bay leaf. Season with salt and black pepper to taste.
07 - For a creamier texture, blend a portion of the soup using an immersion blender, if desired.
08 - Ladle soup into bowls and garnish with fresh parsley or cilantro and a squeeze of lemon juice.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The spices warm you from the inside out without being overwhelming.
  • You can make a huge pot and eat well for days without thinking about dinner.
  • It's naturally vegan and gluten-free, which means everyone at the table gets to enjoy it.
02 -
  • Don't skip rinsing the lentils—it takes thirty seconds and makes the soup cleaner tasting.
  • The cayenne pepper is honest; start small because you can always add more heat but you can't take it out.
  • If your lentils are older, they'll take longer to soften—patience matters more than timing.
03 -
  • Make a double batch on Sunday and you'll have lunch ready for three days.
  • The flavors get better as it sits, so leftovers are actually an upgrade, not a compromise.
  • If you want more heat, add a diced jalapeño right in with the vegetables or increase the cayenne—own your spice level.

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