Ingredients
Scale
- 2 tablespoons sesame oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- Sesame seeds and fresh parsley for garnish
Instructions
- Heat sesame oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent.
- Add carrots, red lentils, cumin, paprika, chili flakes, salt, and pepper. Stir well.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 25 minutes until carrots and lentils are tender.
- Puree the soup using an immersion blender or transfer to a blender in batches until smooth.
- Return to heat, adjust seasoning if needed. Serve hot garnished with sesame seeds and parsley.
Notes
- For extra spice, add more chili flakes.
- Use fresh herbs for a brighter flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 180 kcal Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg