Spiced Lentil and Carrot Soup

Name: Spiced Lentil and Carrot Soup
Cook time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml olive oil; 1 count yellow onion small dice; 3 count carrots peeled and cut into 1 cm dice; 2 count celery stalks small dice; 1 g fine salt; 4 count garlic cloves minced; 30 g tomato paste; 3 g ground cumin; 2 g ground coriander; 2 g smoked paprika; 200 g brown or green lentils rinsed and picked over; 1200 ml low-sodium vegetable stock; 250 ml water; 1 count bay leaf; 5 g fine salt; 1 g black pepper freshly ground; 15 ml lemon juice freshly squeezed; 8 g fresh cilantro chopped

This American-style soup builds a savory base from onion, garlic, carrot, celery, and tomato paste, then simmers brown lentils until tender. Cumin, coriander, and smoked paprika give it a warm spice profile, and lemon brightens the finished bowl. It is substantial enough for a main course and keeps the ingredient list straightforward.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

15 ml olive oil
1 count yellow onion small dice
3 count carrots peeled and cut into 1 cm dice
2 count celery stalks small dice
1 g fine salt
4 count garlic cloves minced
30 g tomato paste
3 g ground cumin
2 g ground coriander
2 g smoked paprika
200 g brown or green lentils rinsed and picked over
1200 ml low-sodium vegetable stock
250 ml water
1 count bay leaf
5 g fine salt
1 g black pepper freshly ground
15 ml lemon juice freshly squeezed
8 g fresh cilantro chopped

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, celery, and 1 g of the salt, then cook, stirring often, until the onion is translucent and the vegetables begin to soften. The vegetables look glossy and slightly softened, with no raw onion smell remaining.
Add the garlic, tomato paste, cumin, coriander, and smoked paprika. Cook, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant. The paste has darkened a shade and the spices smell toasted, about 1 minute.
Stir in the lentils, vegetable stock, water, bay leaf, remaining salt, and black pepper. Bring to a boil, then reduce to a steady simmer. The pot is at a gentle simmer across the surface, not a hard boil.
Simmer uncovered, stirring occasionally, until the lentils are tender and the carrots are fully soft. Stir in the lemon juice, then taste and adjust with a small pinch from pantry salt if needed, using the soup pot’s measured seasoning as the base. The lentils are tender but still hold their shape, and the broth has a lightly thickened body, about 25 to 30 minutes.
Remove the bay leaf. Ladle into bowls and top with the chopped cilantro. The soup is steaming hot and the cilantro stays bright green on top.