Red lentil and carrot soup

Name: Red lentil and carrot soup
Total time: 35 min
Yield: 2 servings
Ingredients: ½ cup dry, rinsed red lentils; 2, diced small carrots; ½ small, diced onion; 3 cups low-sodium vegetable broth; 1 tbsp olive oil; ¼ tsp ground cumin; ⅛ tsp salt

A simple lentil soup that becomes creamy as it simmers.

35 minutes estimated for the original recipe · 2 servings

Dinnerveganvegetarian

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

red lentils½ cup dry, rinsed
carrots2, diced small
onion½ small, diced
vegetable broth3 cups low-sodium
olive oil1 tbsp
ground cumin¼ tsp
salt⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Heat oil in a saucepan over medium heat. Add onion and carrot and cook for 5 minutes.
Stir in cumin, then lentils and broth. Bring to a gentle boil.
Reduce heat and simmer partly covered for 20–25 minutes, stirring occasionally, until lentils break down and carrots are tender.
Add salt. Mash lightly or blend off the heat with an immersion blender. Add water to reach the texture you prefer.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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