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Warming Lentil Soup with Carrots & Coriander

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 3 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 cup red lentils or green/brown, adjust cook time
  • 6 cups Golden Garden Vegetable Broth
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional garnish: chopped parsley, dollop of yogurt, or squeeze of lemon

Instructions
 

  • Heat olive oil in a soup pot over medium heat.
  • Add onion and carrots; sauté 5 minutes until softened.
  • Stir in garlic, coriander, and cumin; cook 1 minute until fragrant.
  • Add lentils, broth, salt, and pepper. 5. Bring to a boil, reduce heat, and simmer 20–25 minutes, until lentils are tender.
  • For a smoother soup, use an immersion blender to puree partially or fully. 7. Taste and adjust seasoning. Garnish and serve warm.