This healthy lentil soup is so delicious with a rich texture. A perfect comfort soup for those cold winter months. Make it in 30 minutes!
Whether it’s fall or winter, it calls for cozy, creamy and delicious lentil and carrot soup! This rustic soup is so delicious and satisfying that all you need is crusty bread to accompany it. I love soup and I love lentil soup for many reasons, but mainly it hearty, satisfying and so comforting. Lentils are super healthy and the beauty of this plant-based protein is whatever you add to the recipe, it will take on the flavours.
WHAT MAKES THIS SOUP SO DELICIOUS
First and foremost red lentils are mild in flavour with a sweet and nutty taste. Whatever you add to these legumes, it will take on the flavours. So with that said, this soup starts with the richness of onion and garlic as a base then the carrots offer a lovely rich sweetness to the soup.
The spices that I added to this soup brings it’s wholesome spicy flavours that included sweet paprika, cumin and turmeric.
Since there was very little dairy added to this soup, I decided to make Parmigiano Reggiano croutons to add a rich, sharp and boldness as a garnish. Sprinkle some grated Parmigiano Reggiano as well.
WHY MAKE THIS SOUP
- It’s delicious and wholesome your entire family will love
- So nutritious with rich in fiber, protein, magnesium, folate, iron, potassium, zinc to name a few
- Budget-friendly and lentils are inexpensive to create a delicious and wholesome meal
- Make it in 30 minutes
- Easy recipe to make and follow
HOW TO MAKE THIS SOUP
In a Dutch oven or sauce pot, over medium heat, add olive oil and then add chopped onion. Sauté onion for about 3-4 minutes until softened, add garlic, carrots and celery and sauté for 2-3 minute. Stir in tomato paste, paprika, cumin and turmeric.
Add vegetable stock, lentils and the bay leaf. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes with lid partially on. Stirring constantly so the flour doesn’t stick to the bottomand sides of the sauce pot. Reduce heat and simmer for about 20 minutes, stirring occasionally. Cook until the lentils and vegetables are tender. Stir in milk, salt and pepper.
Transfer in batches to food processor/blender or use a hand emulsifier and pulse 2-3 times, just enough to create a creamy texture and leaving some of the vegetables and lentils whole. Stir in spinach. Adjust the seasoning at this time.
By adding Parmigiano Reggiano and garlic to the croutons, it elevates the flavour of this soup. The soup itself is absolutely delicious, and if you like cheese and in this case, Parmigiano Reggiano, then you will like the extra flavour. I used 4 slices of muli-grain sourdough bread and cut into cubes. Add a tablespoon of Parmigiano Reggiano and 1/4 teaspoon of garlic powder. Mix together with a few drizzles of olive oil. Lay out on a small baking sheet and bake for 15 minutes at 375°F or 190C.
Since I wanted this soup to be creamy with some chunks of vegetables and whole lentils, I only pureed it for only a few times. Just enough to create a hearty, satisfying and delicious soup.
LEFTOVERS AND STORING
This recipe serves four and if you happen to have leftovers, store in the refrigerator in a container with a sealed lid for up to 5 days. This soup will freeze by adding it to a freezer type container with a lid for up to 4-5 months.
Creamy Lentil and Carrot Soup with Parmesan Croutons
Equipment
- sauce pot or Dutch oven
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 1 celery stem, diced
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 5 cups vegetable stock/chicken
- 1 cup red lentils, rinsed and drained
- 1 bay leaf
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- garnish with Parmigiano Reggiano and Garlic croutons.
Instructions
- In a Dutch oven or sauce pot, over medium heat, add olive oil and then add chopped onion. Sauté onion for about 3-4 minutes until softened, add garlic, carrots and celery and sauté for 2-3 minute. Stir in tomato paste, paprika, cumin and turmeric.
- Add vegetable stock, lentils and the bay leaf. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes with lid partially on. Stirring constantly so the flour doesn’t stick to the bottomand sides of the sauce pot. Reduce heat and simmer for about 20 minutes, stirring occasionally. Cook until the lentils and vegetables are tender. Stir in milk, salt and pepper.
- Transfer in batches to food processor/blender or use a hand emulsifier and pulse 2-3 times, just enough to create a creamy texture and leaving some of the vegetables and lentils whole. Stir in spinach. Adjust the seasoning if necessary.
- To make croutons: I used 4 slices of muli-grain sour dough bread and cut into cubes. Add 1-2 tablespoons of Parmigiano Reggiano and 1/4 teaspoon of garlic powder. Mix together with a few drizzles of olive oil. Lay out on a small baking sheet and bake for 15 minutes at 375°F or 190C.
- Garnish with Garlic and Parmigiano Reggiano croutons. Sprinkle some extra cheese over the croutons.
