Ingredients

3 Tbsp extra-virgin olive oil

1 yellow onion, diced

3 carrots, peeled and diced

3 cloves garlic, minced

1 Tbsp tomato paste

1 Tbsp honey (or vegan alternative such as maple syrup or agave nectar)

1 ½ tsp kosher salt

1 ½ tsp ground cumin

1 ½ tsp ground coriander

1 tsp ground ginger

1 tsp cinnamon

Pinch cayenne pepper (optional)

2 cups red lentils, rinsed

6 cups water, vegetable or chicken broth

1 bay leaf

Juice of one lemon

Instructions

Step 1: Heat the olive oil over medium heat in a large Dutch oven or stockpot. Once shimmering, add the diced onion and sauté for about 5 minutes until softened.

Step 2: Add the diced carrots and cook for another 5 minutes until they begin to soften. Stir in the minced garlic, honey (or alternative sweetener), tomato paste, salt, ground cumin, coriander, ginger, cinnamon, and cayenne pepper if using. Cook for 1 more minute until fragrant.

Step 3: Add the rinsed red lentils and pour in the water or broth. Add the bay leaf and stir to combine. Increase heat to bring the mixture to a boil, then reduce to low, cover, and simmer for about 20 minutes until lentils are tender.

Step 4: Remove the pot from heat and stir in the lemon juice. This helps to break down the lentils for a creamier texture. Taste and adjust seasoning as needed, especially if you used water instead of broth.

Step 5: For a smooth soup, use an immersion blender to purée to your desired consistency. Alternatively, leave it chunky if you prefer more texture.

Step 6: Serve hot, garnished with a splash of cream and chopped fresh cilantro if desired.

Tips & Variations

For a vegan version, replace honey with maple syrup or agave nectar and skip the cream garnish.

If you like more heat, increase the cayenne pepper or add a pinch of smoked paprika for depth.

Using broth instead of water adds extra flavor, but adjust the salt accordingly to avoid oversalting.

Add diced potatoes or sweet potatoes along with the carrots for a heartier soup.

Leftover soup can be thick; thin it with a splash of broth or water when reheating.

FAQs

Can I use other types of lentils for this soup?

Red lentils cook faster and break down more easily, giving a creamy texture. Other lentils like green or brown will hold their shape and take longer to cook, resulting in a different texture. Adjust cooking time accordingly.

Is it necessary to purée the soup?

No, puréeing is optional. Leaving the soup chunky offers a more rustic feel, while puréeing creates a smooth, velvety texture. Both ways taste delicious, so choose based on your preference.