Ingredients

  • 1 tbsp Olive oil

  • 1 Large onion, finely diced

  • 2 Cloves garlic, minced

  • 1 tbsp Fresh ginger, grated

  • 1 lb (500g) Carrots, peeled and chopped into small rounds

  • 1 cup Red lentils, rinsed thoroughly

  • 1 tsp Ground cumin

  • 1 tsp Ground coriander

  • ½ tsp Turmeric

  • ½ tsp Red chili flakes (adjust to your heat preference)

  • 5 cups Vegetable broth

  • 1 Lemon, juiced

  • Salt & Pepper to taste

  • Garnish: Fresh cilantro and a dollop of Greek yogurt or coconut cream.

Instructions

  1. Sauté the Base: Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.

  2. Toast the Spices: Add the cumin, coriander, turmeric, and chili flakes. Stir constantly for 30–60 seconds. This “blooms” the spices, releasing their essential oils for a deeper flavor profile.

  3. Simmer: Add the chopped carrots and rinsed lentils to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the lentils are soft and the carrots are tender.

  4. Blend (Optional): For a rustic texture (like the image), leave it as is. For a silky-smooth finish, use an immersion blender directly in the pot, or transfer to a stand blender in batches.

  5. Final Flourish: Stir in the lemon juice to brighten the flavors. Season generously with salt and black pepper.

Pro Tip: If the soup becomes too thick as it sits (lentils love to soak up liquid), simply stir in a splash of water or extra broth when reheating.

Serve hot with crusty bread or toasted pita. Enjoy!