Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 inch ginger, peeled and grated (about 1 tablespoon / 15g)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon ground coriander (2.5 ml)
  • ¼ teaspoon turmeric (1.25 ml)
  • 1 pound carrots, peeled and chopped (about 4 cups / 450g)
  • 1 cup red lentils, rinsed (200g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 teaspoon salt (5g), or to taste
  • ½ teaspoon black pepper (2.5g), or to taste
  • 1 tablespoon lemon juice (15 ml)
  • Fresh coriander or parsley, chopped, for garnish (optional)
  • A swirl of crème fraîche or coconut milk for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
  2. Stir in cumin, coriander, and turmeric. Cook for 30 seconds, stirring constantly.
  3. Add chopped carrots and rinsed red lentils to the pot. Stir to combine.
  4. Pour in the vegetable broth. Season with salt and pepper.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils and carrots are tender.
  6. If desired, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  7. Stir in lemon juice. Taste and adjust seasoning as needed.
  8. Ladle into bowls and garnish with fresh coriander or parsley and a swirl of crème fraîche or coconut milk (optional).