Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 pound carrots, peeled and chopped (approx. 4 cups) (450g)
  • 1 cup red lentils, rinsed (200g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 tablespoon lemon juice (15 ml)
  • Fresh cilantro or parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, coriander, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Add carrots and lentils to the pot and stir to combine.
  3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes, or until lentils and carrots are tender.
  4. Season with salt and pepper. If desired, use an immersion blender to partially or fully blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  5. Stir in lemon juice. Taste and adjust seasonings as needed. Garnish with fresh cilantro or parsley before serving.