Rustic Cozy Autumn Lentil and Carrot Soup

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
2. Add the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it.
3. Add the diced carrots and potatoes to the pot. Stir and cook for 5 minutes to slightly soften the vegetables.
4. Add the rinsed green lentils, dried thyme, and ground cumin to the pot. Stir well to combine all ingredients.
5. Pour in the vegetable broth, increase the heat to high and bring the mixture to a boil.
6. Once boiling, reduce heat to low and let the soup simmer uncovered for 30–35 minutes, or until the lentils and vegetables are tender.
7. Season the soup with salt and black pepper to taste. Stir in the lemon juice for a fresh, bright finish.
8. Serve hot, garnished with fresh chopped parsley.

Chef tips

• If you prefer a creamier texture, blend half of the soup with an immersion blender and then stir it back in.
• Use brown or green lentils for best texture as red lentils tend to break down completely.
• For extra depth, sauté a small diced celery stalk along with onions if available.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.