Carrot and Red Lentil Soup

Name: Carrot and Red Lentil Soup
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Cuisine: Mediterranean & Middle Eastern
Ingredients: 120 g Split red lentils; 180 g Carrot; 90 g Yellow onion; 15 ml Olive oil; 2 g Ground cumin; 650 ml Water; 3 g Fine salt; 15 ml Lemon juice

Carrots give this red lentil soup a gentle sweetness, balanced by cumin and a squeeze of lemon. The lentils soften into the broth, so there is no need to blend the whole pot. It is a practical lunch for a day at home; small, evenly cut carrot pieces help the vegetables finish alongside the lentils.

Orange soup in a black bowl with parsley, carrots, red lentils and lemon arranged beside it. — Representative photograph · Carrot and lentil soup, representative serving by Ana Zarrouq · Source · Pexels License. Full frame retained; resized without upscaling and converted to WebP. Representative carrot-and-lentil soup presentation with parsley garnish. The photograph does not establish this recipe's exact proportions or method. Not a photograph of a PANTRISORA kitchen trial.

Mediterranean & Middle Eastern · Preparation time: 10 min · Cook time: 28 min · Total time: 38 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

120 g Split red lentils
180 g Carrot
90 g Yellow onion
15 ml Olive oil
2 g Ground cumin
650 ml Water
3 g Fine salt
15 ml Lemon juice

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Rinse the lentils in a sieve. Dice the onion and cut the carrots into small, even cubes.
Soften the onion in the oil over medium heat for five minutes. Add the cumin and stir for 30 seconds.
Add the carrots, lentils and water. Simmer until the lentils collapse and the carrot cubes crush easily.
Mash a few carrot pieces against the pot for texture. Stir in the salt and lemon juice just before serving.

Equipment

Fine sieve, soup pot, knife and potato masher.

Storage

Cool leftovers promptly in shallow portions and refrigerate covered. The lentils will thicken as they cool.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Swap an equal weight of peeled butternut squash for carrots. Its sweetness plays the same role against the lemon, and small cubes soften in the simmer.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.