Red Lentil Carrot Soup by MAGGI®: creamy lentils and carrots, seasoned with Maggi® Bouillon, red pepper flakes, and cilantro.
Soups

Red Lentil Carrot Soup

Official MAGGI®
Red Lentil Carrot Soup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
10 min
Recipe Info - Cook Time
Cook 
31 min
Recipe Info - Serving Size
Servings
Makes 8 servings, about 1 cup per serving

Red Lentil Carrot Soup is a comforting and flavorful dish, perfect for a cozy night in. This recipe from Official MAGGI® combines the earthy sweetness of carrots with the hearty texture of red lentils, creating a soup that is both satisfying and wholesome.

Infused with a pinch of crushed red pepper flakes or cayenne pepper, this soup offers a subtle kick that enhances its overall taste. The use of MAGGI® Granulated Chicken Flavor Bouillon gives the broth a rich depth, making every spoonful deliciously robust. A hint of ground cinnamon adds a warming touch, making it an inviting choice for meals, especially during cold weather.

As you savor each mouthful, you’ll appreciate the harmonious blend of spices and the creamy consistency of this Red Lentil Carrot Soup. Garnishing with chopped fresh cilantro is optional, but it provides a fresh, aromatic finish to this delightful dish. With an easy preparation process, this recipe is ideal for those seeking a quick and tasty meal that doesn’t compromise on flavor.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

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.

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.

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.

Step 4

Stir in greens and lemon juice. Heat through until greens are wilted. Season with salt and ground black pepper. Sprinkle with cilantro.

Ingredients