Spiced carrot and lentil soup (vegan)

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often less expensive and maintain a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Using water with seasoning is a cost-effective way to achieve flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro can be more affordable and has a longer shelf life.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and celery; sauté until softened, about 5 minutes.

Stir in grated ginger, cumin, coriander, and turmeric; cook until fragrant, about 1 minute.

Add chopped carrots and rinsed lentils; stir to combine.

Pour in vegetable broth and season with salt and black pepper; bring to a boil.

Reduce heat to low and simmer until lentils are tender, about 20-25 minutes.

Blend the soup until smooth using an immersion blender or in batches with a countertop blender.

Stir in lemon juice and adjust seasoning to taste.

Serve hot, garnished with fresh cilantro.

Cooking Techniques

Spice Level:

Dietary