This easy, one-pot Lentil and Carrot Soup is a hearty and flavorful dish loaded with protein, fiber, and antioxidants. A vegetable-based soup teeming with warm, savory, and umami flavors that you can enjoy on its own or with a slice of crusty bread.
6teaspoonsYondu Seasoing (for 6 cups of boiling water)
1cuponion(chopped)
1tablespoongarlic(minced)
2tablespoonsolive oil
1medium russet potato(diced)
½teaspoonground cumin
¼teaspoonturmeric powder
1halvelemon(optional)
Instructions
Saute onion and carrots in the olive oil for about 5 minutes. Then add garlic and saute for 1 more minute. Set mixture aside in a small bowl.
In the same stock pot, add 6 cups of water and bring to a boil. Add 6 teaspoons of Yondu and mix well. Then add back the onion, carrots and garlic. Add cumin, turmeric, lentils and potatoes. Let it come back to a slight boil and then turn down low and cook for 20-30 minutes (until lentils are tender to your liking).
Salt to taste, if needed, once it is finished cooking. If you’d like you can squeeze in the juice of half a lemon into the pot or add lemon slices to your bowl. Enjoy!
Notes
Make it creamy. If you like to make a creamier and richer version of this soup, you can add a splash of full-fat coconut milk to the mix or add a dollop of vegan yogurt before serving.
Make it thicker. The potato and lentils will give the soup a thick consistency, but if you want to give it more volume, you can place half of the soup mixture in a blender and puree it then add it back to the pot. You can also use an immersion hand blender and blend until everything is smooth and thick.
Give it a spicy kick. If you like your soup on the spicy side, you can add red chili flakes, cayenne, or chili powder to the mix.