With only five, affordable ingredients, I was able to whip up a wonderful puree with a depth of natural sweetness pulled from the roasted carrots.
This morning I was thinking about a hearty, thick soup, using whatever I had in the fridge. Thankfully, I had carrots, red split lentils and a handful of pantry items. Perfect. We have something going for a winter soup.
Although I love a light soup, I wanted something full-bodied and thick. Satiety was important here, but so was keeping warm. I also wanted to use what was in season, which are root vegetables. Fun fact: carrot is a root vegetable. 😉
For an added boost of flavor and texture, I topped my soup with black pepper and Spanish green olives. It. Was. Perfect.
Easy, Fast, Flavorful Soup
There’s nothing that tastes better than a recipe that takes fewer than 10 ingredients and 10 steps. I eat soup nearly every day – and I never grow bored with it.
Depending on the season, my mood, and my budget, my soups range from light and perky vegetable broth to a hearty and deeply flavored chili.
Growing up, some of my favorite Puerto Rican dishes included stews and soups. A big plate of rice and beans? Nope! Pass me that bowl of pollo guisado.
More Soups & Stews Recipes
- Stewed Mushrooms & Onions
- 10-Ingredient Vegan Broccoli Curry
- Puerto Rican Bean Stew
- Chipotle Sofritas
- Mushroom Chili
- Vegan Butter Chicken
- Meatless “Beef” Stew
Don’t let the image fool you – this soup is thick and hearty. If you’re anticipating a bowl of broth, this is not the soup for you. Packed with fiber, plant-based protein, and flavor, this soup is not lacking in personality.
With easy-to-find pantry ingredients found at an affordable price, this soup will satisfy both your tastebuds and your wallet.
Where To Buy Lentils
Depending on where you’re located, lentils might be challenging to find. Typically, they can be found near the dry beans. However, not all grocery stores will carry lentils – this is especially true in neighborhoods where markets do not provide many options.
If you’re unable to find lentils at your local grocery store, they can be found online. They can be purchased in bulk – which can cut costs. If you decide to go with the online route, make it count.
Pro-tip: compare prices of lentils on Amazon.com. One way to do this by taking a look at the number next to the item’s price. You can compare the price by the ounce. For example, “$0.19/Ounce)”.
The smaller the number, the cheaper the item is by weight.
Making note of this detail helps me evaluate the value of the purchase. So go big – by buying smart.
Why Use Red Lentils In This Soup
Both red lentils and green lentils are both great pulses to use in a variety of dishes including tacos, burgers, and salads. They both have their place in recipes. However, one is not better than the other, just different.
Although green and brown lentils can be used in soups and stew recipes, I opted for red split lentils for this particular recipe.
When cooked, red split lentils are much softer than green and brown lentils, making them an easy option to pulse into a soup.
Ingredient To Highlight
Vegetable Bouillon Cube
Vegetable bouillon cube is a significant part of this recipe, giving this soup the flavor it deserves. Additionally, a brings on a perfect balance of savory throughout the dish.
The best part? Because we are using bouillon cubes, we don’t need a full pantry of seasoning and spices to make this dish.
I used a vegan-friendly bouillon cube that I purchase often on Amazon.com, which can be purchased in bulk or packs.
How To Store Roasted Carrot Red Lentil Soup
According to foodsafety.gov, soup can be stored for up to 3-4 days in the refrigerator. Additionally, the soup can be stored in the freezer for up to 3 months.
If you opt for freezing your soup, whether it be in a container, mason jar, or a bag, use what is freezer-grade, or built specifically for freezing. Otherwise, you may end up with a cracked or damaged container or bag.
How To Reheat Roasted Carrot Red Lentil Soup
To properly thaw the soup, transfer from the freezer and into the refrigerator. Allow thawing for a day or so. Once completely thawed, cook the roasted carrot and red lentil soup over low heat until warm.
If the puree is too thick, add a splash of water as it cooks over a low flame.
Easy Roasted Carrot Red Lentil Soup
- First, preheat oven to 425 degrees F. While the oven is preheating, roughly chop the carrots into large peices.
- In a large bowl, toss carrots with oil and salt. Line carrots onto a baking sheet lined with parchment paper. Do not overcrowd sheet. Roast the carrots for 20 minutes until golden and tender.
- Bring a pot of water to a boil. Add the bouillon cube and allow it to dissolve. Once dissolved, add the red lentils.
- Reduce heat to a simmer and cover pot with a lid Cook until lentils are tender, about 12 minutes.
- In a high-speed blender, add the roasted carrots, cooked lentils, water from lentils. Finally, blend until smooth. Serve.
- Feel free to use a bouillon cube you like. I typically use Edward & Sons’ Not-Chick’n Bouillon Cubes, but I ran out. I used your standard vegetable bouillon cube.
- This soup will come out thick, which is how I enjoy it. However, feel free to add additional water and adjust seasonings if you prefer it runnier.
- No need to chop the carrots beautifully. We just need them to roast nicely.
- It’s important to use parchment paper so your carrots are allowed to crisp up and not stick.
Cookware Used In This Recipe
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