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Carrot and Lentil Soup

Carrot and Lentil Soup
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Carrot and Lentil Soup is a nourishing and flavorful dish that combines hearty lentils with the natural sweetness of tender carrots. This delightful soup is perfect for any occasion, whether you’re seeking a quick weeknight meal or a cozy bowl to warm you up on a chilly day. Packed with protein, fiber, and essential nutrients, it caters to both adults and kids alike. With its rich flavors and customizable options, it’s bound to become a family favorite!

Ingredients

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  • 1 ½ tablespoon extra virgin olive oil
  • 1 medium-sized onion, chopped (any color)
  • 2 garlic cloves, minced
  • 1 lb (450 grams) carrots, sliced or cubed
  • 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
  • 2 tablespoons tomato paste
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 cups (1.5 l) low sodium vegetable broth
  • 1 to 1 ½ teaspoon fine salt, to taste
  • ⅛ teaspoon black pepper
  • ½ teaspoon onion powder
  • 1 tablespoon lemon juice, or to taste
  • 3 tablespoon fresh parsley, chopped

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until soft.
  2. Stir in minced garlic, paprika, and cumin; cook for 1 minute until fragrant.
  3. Add sliced carrots, rinsed lentils, tomato paste, thyme, bay leaf, broth, salt, and black pepper. Bring to a boil then reduce heat to simmer. Cover and cook for 25-30 minutes until lentils are tender.
  4. Stir in lemon juice and onion powder. Adjust thickness by adding water or broth as desired.
  5. For creaminess (optional), blend part of the soup and return it to the pot.
  6. Serve garnished with fresh parsley.

Nutrition

Find it online: https://cookingwithmia.com/carrot-and-lentil-soup/

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