Ultimate Comfort – Recipes from here | Lunch soup with lentils, carrots and cumin

When it’s cold outside and the light is scarce, we pamper ourselves with heart-warming dishes. And in that regard, nothing beats a steaming bowl of soup. Colorful with carrots, nutritious with lentils and flavored with cumin, this soup is just perfect.

Posted on November 10, 2019

Every month Recipes from here give you an hour for new delicious ideas.

– Servings: 4
– Preparation: 20 minutes
– Cooking: 45 minutes


1 C. butter
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of dried green lentils
– 4 cups beef or chicken broth
– 1 C. Cumin
– 3 cups diced carrots
– 2 cups of milk
– 4 cups fresh spinach, chopped
– Salt and freshly ground pepper to taste
– Croutons, to taste
– A flat leaf of parsley or coriander, to taste



In a saucepan, heat the oil over medium heat and fry the onion and garlic for 2 minutes. Add the lentils and continue to cook for another 2 minutes. Add broth and cumin and season to taste. Bring to a boil, then simmer for 20 minutes over low heat.


Add the carrots and simmer for 15 to 20 minutes, or until the carrots and lentils are tender. Add the milk and spinach and simmer for 2 minutes. If desired, garnish the bowls with croutons and parsley or cilantro. To serve.

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