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Red Lentil Carrot Soup

Red Lentil Carrot Soup
10 minutes
31 minutes
Makes 8 servings, about 1 cup per serving
Key Ingredients


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 4 cloves garlic, finely chopped
  • 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch of crushed red pepper flakes or cayenne pepper
  • Pinch of ground cinnamon
  • 1 tablespoon tomato paste
  • 6 cups water
  • 1 ½ cups dry red lentils, rinsed
  • 1 cup chopped power greens (spinach, kale, baby chard)
  • 2 tablespoons fresh lemon juice
  • Chopped fresh cilantro (optional)

Make It

Step 1
Heat oil in large saucepan over medium heat. Add onion and carrots; cook, stirring occasionally, for 5 to 7 minutes or until onion is translucent. Stir in garlic, bouillon, cumin, coriander, red pepper flakes and cinnamon; cook for 30 seconds or until fragrant. Stir in tomato paste.
Step 2
Add water and lentils; bring to a boil over medium-high heat. Reduce heat to low; cook, partially covered, for 20 to 25 minutes or until carrots are tender.
Step 3
Use an immersion blender to blend half of the soup. Or, let soup cool slightly and transfer half to a blender; cover. Blend until smooth. Return to saucepan.
Step 4
Stir in greens and lemon juice. Heat through until greens are wilted. Season with salt and ground black pepper. Sprinkle with cilantro.

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