Roasted Carrot & Lentil Soup

Make it

Yield: About 6 cups · 4 servings of approximately 1½ cups

Timing: 15 minutes prep · 35–45 minutes cooking (overlapping) · about 60 minutes total

Ingredients

• 1 lb (450 g) carrots, scrubbed and cut into ½-inch pieces
• 2 tbsp olive oil, divided
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 cup (about 190 g) dry brown or green lentils, sorted and rinsed
• 5 cups (1.2 L) low-sodium vegetable broth, plus water as needed
• 1 bay leaf
• 1–2 tbsp lemon juice, to taste
• ¼ tsp fine salt to start, then adjust for the broth
• ¼ tsp black pepper
• 2 tbsp chopped parsley, optional

Method

1. Heat the oven to 425°F. Toss carrots with 1 tbsp olive oil and a little of the salt. Spread on a sheet pan in one layer. Roast 25–30 minutes, turning once, until tender with browned edges.
2. While the carrots roast, heat the remaining oil in a large saucepan over medium heat. Cook onion and celery 7–9 minutes, stirring, until softened. Add garlic, cumin and paprika; stir for 30 seconds.
3. Add lentils, broth and bay leaf. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 25–35 minutes, until lentils are tender with no chalky center. Older lentils can take longer; add water if the pot becomes dry.
4. Add the roasted carrots and simmer 5 minutes. Remove the bay leaf. For a thicker soup, mash a cup of the mixture against the side of the pot and stir it back in.
5. Finish with lemon juice, pepper and remaining salt to taste. Adjust with water to about 6 cups if needed. Divide into four bowls and finish with parsley.