6cupsvegetable broth or water or a combination of both. (chicken broth can also be used if you don't need this soup to be vegan).
3tablespoonslemon juiceor to taste, freshly squeezed
fresh parsleychopped, optional
Instructions
To make this soup, pick through lentils to remove debris. Rinse lentils under cold water and set aside. Chop the onion and carrot. Mince the garlic.
In a large pot or dutch oven, heat oil and sauté the chopped onions over medium-high heat. Add the chopped garlic, sauté for a minute and then add in the carrots and the spices and cook for a couple of minutes. Add the lentils and the broth (or water).
Bring it all to a boil and then lower the heat to medium and simmer the soup for approximately 15 to 20 minutes or until carrots and lentils are tender.
Check the soup for seasoning and add more salt or pepper if needed. Turn the heat off and add three tablespoons (or to taste) of freshly squeezed lemon juice.
If puréeing the soup, let it cool for a five minutes and carefully transfer one to two cups (I like using a large ladle) to a blender and purée until smooth. You can also use a hand blender (immersion blender) to purée the soup right in the pot. I like to puree about 2 cups of the soup and pour it back into the soup pot. This thickens the soup and makes it creamy but leaves chunks of carrots intact.
To serve, ladle the soup into bowls and if desired garnish with chopped fresh parsley leaves.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. You may need to add a little water when reheating the soup to thin it out.
This soup can be frozen. To freeze it, store it in a freezer-safe container and freeze for up to 3 to 4 months. Thaw the soup overnight in the refrigerator and reheat over medium-low heat.
Possible Variations:
Make it with yellow, green or brown lentils. You will have to adjust the cooking time since different varieties of lentils cook in different amounts of time.
Add Swiss chard. Rinse Swiss chard and remove stems. Chop the stems and add at the same time as the carrots. Roughly chop the Swiss chard leaves and add them to the pot when carrots and lentils are tender. Chard leaves only need a few minutes of cooking time because they cook so quickly.
Add a medium-sized potato. Peel, rinse and dice the potato. Add to the soup pot when the lentils, carrots and broth come to a boil.
Add half a cup of short grain rice. If you choose to add rice to the soup make sure to add an extra cup of broth or water to the soup. Add the rice to the pot once the soup has come to a boil.
Add a touch of cayenne pepper for a spicier soup. Add a pinch, taste and add more if you want it spicier.