Carrot and Red Lentil Soup
A velvety, satisfying carrot and red lentil soup with gently warming ginger, savory cumin, and a bright lemon finish. Blended lentils give this cozy autumn soup its creamy body without cream.
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Olive oil
2 Tablespoon
Bertolli Cooking Olive Oil
2%
Fresh ginger
1 Tablespoon
Organic Ginger Root
3%
Low-sodium vegetable broth
6 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
78%
Dry red lentils
1 Cup
Kroger® Red Lentils
42%
Ground cumin
1 Teaspoon
McCormick Ground Cumin
5%
Yellow onion
1 Each
Diced Yellow Onions Fresh Cut In Store Daily
66%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Carrots
1.5 Pound
Kroger® Whole Carrots
75%
Fine salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Garlic
2 Count
Garlic
20%
Fresh lemon juice
3 Tablespoon
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 5 servings
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Cook this recipe
- Carrots-1.5 pound
- Low-sodium vegetable broth-6 cups
- Yellow onion-1 each
- Dry red lentils-1 cup
- Garlic-2 cloves
- Fresh lemon juice-3 tablespoons
- Olive oil-2 tablespoons
- Fresh ginger-1 tablespoon
- Ground cumin-1 teaspoon
- Fine salt-0.75 teaspoons
- Ground black pepper-0.25 teaspoons
Wash your hands and clean the work surface. Rinse the carrots, ginger, and lemons under running water, scrub the carrots, and dry the produce. Trim away damaged areas. Peel the carrots and cut them into ¼-inch rounds. Peel and dice the onion, mince the garlic, and peel and finely grate enough ginger to measure 1 tablespoon. Squeeze and measure 3 tablespoons lemon juice. Pick through the lentils for debris, then rinse them in a fine-mesh strainer.
Use a stable cutting board and keep fingers clear of the knife while cutting.
Heat the olive oil in the pot over medium heat. Add the onion and salt. Cook for 7–8 minutes, stirring frequently, until the onion is soft and translucent but not browned.
Add the onion carefully to minimize hot-oil splatter.
Add the ginger, garlic, cumin, and black pepper. Stir for 30 seconds, just until fragrant. Add the carrots and lentils, followed by 5 cups vegetable broth. Stir well, scraping the bottom of the pot.
Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 20–25 minutes, stirring occasionally to prevent the lentils from sticking. The carrots should crush easily against the side of the pot, and the lentils should be completely soft and beginning to break down. Continue simmering if either is still firm.
Lift the lid away from your face when stirring to avoid escaping steam.
Remove the pot from the heat. Add the remaining 1 cup vegetable broth. Keeping the immersion blender head submerged, blend until the soup is completely smooth and velvety, about 2–3 minutes. It should flow easily from a spoon rather than mound like a stew.
Keep the immersion blender head submerged while its motor is running to prevent hot soup from splashing. Switch it off before lifting it from the pot.
Return the pot to low heat and stir until the soup is steaming, about 2 minutes. Remove from the heat and stir in all 3 tablespoons lemon juice. Divide among five bowls and serve hot.
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