Indian inspired carrots and lentil soup

Main Dish
4 servings
10 min
25 min
Very Easy


Number of serving: 4
1/2 cup red lentils, washed and drained

1 cup sweet carrots

1/2 medium onion, diced

1 clove of garlic, minced

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

1/4 teaspoon garam masala

1 cup water

fresh grated parmesan, as needed

day-old baguette (optional)

salt and pepper as needed

olive oil for garnish


  • Par boil the carrots in a pot. Drain the carrots and reserve the cooking liquid. Cook the lentils in the carrot water with the turmeric until completely cooked.
  • Meanwhile, saute the onion and garlic in olive oil. Add the cumin and garam masala and cook for a couple of minutes.
  • Add in the carrots and lightly toss to coat with the spices. Once the dal is cooked, add it to the mixture. Cook for 5 more minutes to allow the flavors to blend.
  • Puree the mixture to the consistency you like. Add the puree back to the pot along with the water and bring to a boil. Simmer on low for 10 minutes. Season to taste.
  • To serve, place a couple of pieces of day old crusty bread at the bottom of the bowl. Pour the hot soup over the bread. Drizzle a bit of olive oil and garnish with sliced raw carrots and parmesan.


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