Red Lentil Carrot Soup

Red Lentil Carrot Soup

15 ingredients
200 calories
31 min cook time


15 total
Chopped fresh cilantro (optional)
2 tablespoons fresh lemon juice
1 cup chopped power greens (spinach, kale, baby chard)
1 ½ cups dry red lentils, rinsed
6 cups water
1 tablespoon tomato paste
Pinch of ground cinnamon
Pinch of crushed red pepper flakes or cayenne pepper
½ teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
4 cloves garlic, finely chopped
3 medium carrots, peeled and diced (about 1 cup)
1 medium onion, finely chopped
2 tablespoons olive oil



Prep: 10
Cook: 31
Wait: 0
Serving: 8
Step 3
Use an immersion blender to blend half of the soup. Or, let soup cool slightly and transfer half to a blender; cover. Blend until smooth. Return to saucepan.
Preparation: 5 min
Step 4
Stir in greens and lemon juice. Heat through until greens are wilted. Season with salt and ground black pepper. Sprinkle with cilantro.
Preparation: 5 min
Step 2
Add water and lentils; bring to a boil over medium-high heat. Reduce heat to low; cook, partially covered, for 20 to 25 minutes or until carrots are tender.
Cooking: 25 min
Step 1
Heat oil in large saucepan over medium heat. Add onion and carrots; cook, stirring occasionally, for 5 to 7 minutes or until onion is translucent. Stir in garlic, bouillon, cumin, coriander, red pepper flakes and cinnamon; cook for 30 seconds or until fragrant. Stir in tomato paste.
Cooking: 6 min

Nutrition Information

200 calories per serving
Serving size: 8
4.24g fat
30.30g carbs
10.54g protein
% DV*
Total Fat 4g
Saturated Fat 0g
Cholesterol 0mg
Sodium 386mg
Carbohydrates 30g
Dietary Fiber 12g
Sugars 4g
Protein 11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.