Lentil and Carrot Soup
A comforting and nutritious soup made from red lentils, carrots, and apple, enhanced with ground cumin and served with homemade garlic croutons.
Servings: 4 servings
Calories: 250kcal
Ingredients
For Lentil & Carrot Soup
- 200 g 200 g red lentils Red lentils cook quickly and become creamy.
- 1 piece 1 onion Peeled and grated.
- 2 pieces 2 large carrots Peeled and grated.
- 1 piece 1 potato Peeled and grated.
- 1 piece 1 apple Adds natural sweetness.
- 1 tsp 1 tsp ground cumin Brings warmth and depth to the flavor.
- 1 piece 1 bay leaf
- 2 tbsp 2 tbsp olive oil Enhances flavor.
- 4¼–5 cups 4¼–5 cups water About 1–1.2 L.
- to taste Salt
- to taste Black pepper
- 1 tsp A little lemon juice (about 1 tsp) Brightens flavors.
For Garlic Croutons
- 4–6 slices A few slices of bread Stale bread works well.
- 1–2 tbsp 1–2 tbsp olive oil
- 1 clove 1 garlic clove Grated finely.
Instructions
Preparation
- Peel and grate the onion, carrots, and potato into fine shreds.
- Heat 2 tbsp olive oil in a pot over medium heat. Add grated onion and sauté until softened and translucent, about 5 minutes.
- Add 1 tsp ground cumin, stir well, and cook for about 30 seconds until fragrant.
- Stir in grated carrots and cook for 2–3 minutes, stirring occasionally.
- Add grated potato, sauté for another minute to combine flavors.
- Rinse 200 g red lentils thoroughly under cold water, then add to the pot and stir.
- Peel the apple, keep it whole, and add it with 1 bay leaf to the pot.
- Pour in 4¼–5 cups water, add a pinch of salt, and bring everything to a boil.
- Reduce heat to low and simmer uncovered for about 20 minutes until lentils and vegetables are tender.
- Remove the apple and bay leaf from the pot. Use an immersion blender or transfer the soup in batches to a blender, blending until smooth and creamy.
- Season with black pepper and stir in a little lemon juice to brighten the flavors. Adjust salt if needed.
Making Croutons
- Cut bread into cubes. Heat olive oil in a skillet over medium heat, add bread cubes, and stir constantly until golden and crisp (about 5 minutes).
- Grate 1 garlic clove finely over the hot croutons, stir and cook for another 30–60 seconds. Remove from heat.
Serving
- Serve the hot soup garnished with garlic croutons, an extra drizzle of olive oil, and freshly chopped herbs such as parsley or coriander.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Garlic croutons are best kept separately to stay crisp. Reheat gently on the stove or in a microwave, stirring occasionally. Add a splash of water if it thickens too much.