Red lentils cook down into the vegetables, giving the purée a substantial consistency without dairy. Blend while the pot is still hot and continue until no lentil grain remains; a partly blended batch is far more obvious in a smooth soup than it has any right to be.
SoupsCarrot and Red Lentil Vegetable Soup
Carrots, leeks, celery, onion, potato, and red lentils cook into a thick, smooth soup with a clean thyme and lemon finish. Easy way to get more vegetables in.
Ingredients
Preparation Steps
Prepare the vegetables
Trim and wash the leeks carefully, especially between the layers. Chop the carrots, leeks, celery, onion, potato, and garlic into small, even pieces. Rinse the red lentils under cold water until the water runs mostly clear.
Soften the base
Heat the olive oil in a large pot over medium heat. Add the onion, leeks, celery, and salt, then cook for about 8 minutes, stirring regularly, until softened without browning.
Add the vegetables and lentils
Stir in the garlic, carrots, potato, red lentils, thyme, and black pepper. Cook for 2 minutes, stirring so the garlic becomes fragrant but does not catch on the bottom of the pot.
Simmer the soup
Pour in the water and bring it to a boil over high heat. Lower to a gentle simmer, cover partly, and cook for 25 to 30 minutes, stirring occasionally, until the carrots and potato break apart easily and the lentils are very soft.
Blend and finish
Remove the pot from the heat and blend until completely smooth. Stir in the lemon juice, cover, and let the soup stand for 5 minutes before serving.
Recipe insights
Red Lentils Set the Texture
Storage and Gentle Reheating
After cooling, keep the soup in a sealed container in the refrigerator for up to 3 days. Reheat it gently, stirring regularly, until steaming throughout.
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