Easy Carrot and Red Lentil Soup with Tomatoes
This comforting and nutritious red lentil and carrot soup is a perfect weeknight solution for busy schedules. With the earthy sweetness of carrots, the protein-rich creaminess of red lentils, and the vibrant tang of tomatoes, this dish offers a complex, bistro-quality flavor without hours of labor. It is a budget-friendly, plant-based staple that packs plenty of fiber and keeps you satisfied, making it an ideal choice for meal prepping and cozy family dinners.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
1 cup onion, diced
3/4 cup carrot, peeled and diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tablespoons avocado oil
3 teaspoons paprika
2 teaspoons garlic powder
1 cup dried red lentils, rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
Salt and black pepper to taste
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the onion, carrots, and red bell pepper, sautéing until softened.
Stir in the minced garlic, paprika, and garlic powder, cooking for 1 minute until fragrant.
Add the rinsed red lentils, canned tomatoes, and vegetable broth to the pot.
Bring to a boil, then reduce heat to low and cover.
Simmer for 20-25 minutes, or until the lentils are soft and have thickened the soup.
Season with salt and pepper to taste before serving.
Notes
The soup thickens significantly as it cools; you can stir in extra vegetable broth if you prefer a thinner consistency. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Tastes even better the next day as the spices continue to meld.