Spicy Lentil and Carrot Soup
Instructions
- 1
Rinse the red lentils thoroughly under cold water in a fine-mesh strainer until the water runs clear. Set aside to drain.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- 3
Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Add the cumin, coriander, cayenne pepper, and smoked paprika to the pot. Stir continuously for 30 seconds to toast the spices and release their aromatic oils.
- 5
Add the diced carrots and drained lentils to the pot. Stir well to coat everything with the spiced oil mixture.
- 6
Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine and bring the mixture to a boil over high heat.
- 7
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils and carrots are completely tender.
- 8
Use an immersion blender to partially blend the soup, leaving some texture with chunks of carrots and lentils. Alternatively, transfer 2 cups of the soup to a blender, puree until smooth, and return it to the pot.
- 9
Stir in the coconut milk and fresh lemon juice. Taste and adjust seasoning with salt and black pepper as needed. If you prefer more heat, add additional cayenne pepper at this stage.
- 10
Simmer uncovered for another 5 minutes to allow the flavors to meld together.
- 11
Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve hot with crusty bread or naan.
Chef's Note
"Red lentils break down beautifully and create a naturally creamy texture without needing to blend everything smooth. For deeper flavor, toast your whole spices in a dry pan first, then grind them - it makes a world of difference. The soup thickens as it sits, so add a splash of broth when reheating leftovers."
