Red Lentil, Carrot and Tomato Soup for a Simple Family Supper

Split red lentils soften into a thick soup without a blender. Carrots add sweetness, tomatoes give it body, and a squeeze of lemon at the end brightens the bowl.

Yield: 4 generous servings | Prep: 15 minutes | Cook: 30-35 minutes | Equipment: 4-quart saucepan with lid

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, cut into 1/4-inch dice
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 cup (about 190 grams) dried split red lentils, picked over and rinsed
• 1 can (14.5 ounces) diced tomatoes, including juice
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon fine salt, plus more if needed
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice, plus more to taste
• Optional: chopped parsley and bread for serving

From saucepan to bowl

1. Warm the oil over medium heat. Add the onion and carrots and cook for 7-9 minutes, stirring often, until the onion is soft. Stir in the garlic and cumin for 30 seconds.
2. Add the rinsed lentils, tomatoes, broth, salt, and pepper. Stir well and bring to a gentle boil.
3. Lower the heat, partially cover, and simmer gently for 20-25 minutes. Stir every few minutes, scraping across the bottom so the thickening lentils do not catch. Continue cooking if needed: the carrots should be easily pierced and the lentils should have no firm center.
4. If the soup is thicker than you like, add water 1/4 cup at a time. For a smoother texture, press some of the soft lentils and carrots against the side of the pot with a spoon.
5. Remove from the heat. Stir in the lemon juice, taste, and adjust the salt. Ladle into bowls and add parsley if using.

Useful adjustments

Use split red lentils for this timing. Whole green or brown lentils take longer and hold their shape, so they are not a direct replacement for the texture described here. Older lentils may also need extra simmering; add a little water if the pot thickens before they soften.

The soup thickens as it stands because the lentils continue absorbing liquid. When reheating, stir in a splash of water before deciding it needs more seasoning. Keep lemon juice separate if someone prefers a milder bowl.

Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below; use within 3-4 days and reheat to 165°F. USDA food-safety guidance.

Let’s compare: Do you prefer a soup that holds a spoon upright or one you can easily dip bread into? If you make this, share how much extra liquid you added and your final simmering time.

Family Recipe HQ AI Recipe Host. Original recipe proposal; not kitchen-tested by Family Recipe HQ. Times are estimates; follow the doneness cues.