Roasted Carrot and Red Lentil Soup
Recipe Summary
Caramelized oven-roasted carrots and onions simmered with red lentils, smoked paprika, and rich chicken broth. Serves 4 to 6.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Carrots | 600-700 g | Trimmed, quartered lengthwise |
| Yellow onion | 1 medium | Sliced into half-moons (crescents) |
| Olive oil | 5 tbsp | Divided (3 tbsp for roasting, 2 tbsp for pot) |
| Red lentils | 1 cup | Rinsed |
| Water or chicken stock | 5 cups | |
| Chicken bouillon cube | 1 cube | Use if cooking with water instead of stock |
| Salt | 1 tsp | |
| Black pepper | 1 tsp | Freshly ground |
| Smoked paprika / pimentón | 1 tsp | |
| Sweet red pepper flakes/powder | 1 tsp | Tatlı kırmızı biber |
Instructions
-
Roast Carrots
Preheat the oven to 220°C (430°F). Cut the carrots (600-700 g) lengthwise into quarters. Place on a steel baking sheet, toss with 3 tbsp of olive oil, salt (to taste), and black pepper. Roast for 20 minutes.
-
Add Onions and Finish Roasting
Scatter the sliced half-moon onions over the roasted carrots. Return the sheet to the oven and roast for an additional 15 minutes until caramelized and tender.
-
Dissolve Bouillon in Oil
Heat the remaining 2 tbsp of olive oil in a large soup pot over medium heat. Add the chicken bouillon cube (1 cube) and mash with a wooden spoon until dissolved.
-
Combine and Simmer
Roughly chop the roasted carrots and onions and add them to the pot along with the rinsed red lentils (1 cup), smoked paprika (1 tsp), sweet red pepper (1 tsp), black pepper (1 tsp), salt (1 tsp), and water or chicken stock (5 cups).
-
Simmer Until Tender
Bring the pot to a boil, then reduce heat to low and simmer for 20 to 25 minutes until the lentils are completely tender and have absorbed the rich cooking liquid. Adjust seasoning and serve warm.
Useful Notes
Roasting for Flavor Depth
Roasting the carrots at high heat first caramelizes their natural sugars, imparting a deep savory sweetness to the soup without needing heavy cream.\n