We’ve hit that lull between Halloween and Thanksgiving, when the sugar rush is wearing off but plans for the tryptophan coma are in full swing. Work is crazy and travel plans are constantly changing and it feels like it’s almost Christmas already, when did that happen?
Spiced Carrot & Lentil Soup is your weeknight throw-together meal that you can still feel great about eating. Some rough chopping, a quick sauté, and then walk away for half an hour; blend it together and it’s ready for the table. Simple to make, basic ingredients you probably already have, and full of vitamins.
The base of this soup is a skewed ratio of mirepoix, loaded up with carrots instead of onion. The lentils melt into the background to provide the depth and heartiness. It’s not fancy and it’s not trying to be, just good soul-warming fall soup.
I usually use chicken broth because it’s what I have on hand, but vegetable broth is just as good and makes the dish vegetarian. Or, to go the opposite direction, stirring in some crumbled hot Italian sausage is delicious and makes this even heartier.
- 2 T. butter
- 1 onion, roughly chopped
- 1 lb. carrots, peeled & roughly chopped
- 2 celery ribs, roughly chopped
- 1 cup water
- 3 cups chicken or vegetable broth
- ½ cup lentils
- 2 t. cumin
- 1 t. paprika
- 1 T. honey
- ½ T. lemon juice
- ¼ t. allspice
- salt to taste
- (optional) plain yogurt for serving
- Melt butter over medium heat in a large pot and sauté onions, carrots, and celery until onion is translucent.
- Add water, broth, lentils, cumin, and paprika. Bring to a boil, reduce heat, and simmer until carrots and lentils are cooked through, about 30 minutes.
- Pulse with an immersion blender or in a food processor until only small pieces remain, not completely smooth.
- Add honey, lemon juice, allspice, and salt and mix well.
- Serve with a dollop of plain yogurt.