Easy Lentil and Carrot Soup
User Reviews
5
Easy Lentil and Carrot Soup
Description
The Easy Lentil and Carrot Soup starts by gently sautéing diced onions and carrots in oil or broth to soften and develop mild sweetness. Garlic and fresh rosemary are added with rinsed lentils to infuse flavor before cooking in a combination of vegetable broth and water. Italian seasoning crushed into the pot introduces additional herbs, and salt and pepper adjust seasoning.
Simmering continues until lentils and carrots become tender without turning mushy. Chopped spinach is stirred in towards the end to wilt and add freshness, while optional freshly squeezed lemon juice brightens the flavors and balances the earthiness of the lentils.
This plant-based soup offers a satisfying, textured broth rich in vegetables and legumes. It serves well as a warm meal on its own or alongside bread. The careful cooking preserves lentil shape and carrot firmness, ensuring a pleasant mouthfeel and herbal aroma from rosemary and Italian seasoning.
Ingredients
- 1 tablespoon vegetable oil or 3 tablespoon broth or water if you don’t cook with oil
- 1 red onion finely diced, small
- 2 cups carrot finely diced
- 3 garlic minced, cloves
- 32 ounce vegetable broth
- 2 cups water
- 1 ½ cups brown lentils rinsed and sorted, or green lentils
- 1 tablespoon rosemary minced, fresh
- 2 teaspoon Italian seasoning dried
- salt to taste
- black pepper to taste
- 4 cups spinach chopped, of
- 1 tablespoon lemon juice optional, freshly squeezed
Instructions
- Heat the 1 tablespoon of oil or 3 tablespoon of broth or water in a stock pot on medium heat. When the oil is hot, add the onion and carrots. Sauté for 5 minutes to 7 minutes, or until the onion is translucent. Stir frequently.
- Add the garlic, rosemary, and rinsed lentils to the pot and stir. Cook for 2 minutes.
- Add the broth and 2 cups of water and bring to a boil, then reduce the heat to simmer.
- Crush the 2 teaspoon of Italian seasoning into the soup and season to your liking with salt and pepper. Stir to combine.
- Cook for 25-30 minutes or until the carrots and lentils are soft, but not mushy.
- Add the spinach and the lemon juice and stir. The soup is ready when the spinach has wilted.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 132kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 52mg | 2% |
| Potassium | 508mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 9024IU | 180% |
| Vitamin C | 12mg | 13% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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