Ingredients
Scale
- 3 tablespoons sesame oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons tahini
- Salt and pepper to taste
- Fresh parsley for garnish
- Sesame seeds for garnish
Instructions
- Heat sesame oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
- Add chopped carrots and red lentils, cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until carrots and lentils are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in tahini and season with salt and pepper.
- Serve hot, garnished with fresh parsley and sesame seeds.
Notes
- This soup pairs well with crusty bread for a complete meal.
- Adjust the spice level by adding more or less cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Middle Eastern inspired
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 220 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg