Carrot Lentil Soup With Gremolata Topping

Heat olive oil in a large pot over medium heat. 2. Add onion and sauté for 3–4 minutes until softened. 3. Add garlic and cook for 30–60 seconds until fragrant. 4. Stir in cumin, coriander, turmeric, and salt and toast briefly. 5. Add carrots and cook for 3–5 minutes to build flavor. 6. Add red lentils, vegetable broth, and tomato paste if using. Stir well. 7. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots and lentils are very soft. 8. Blend the soup until smooth using an immersion blender (or carefully in batches). 9. Stir in black pepper and lemon juice, then adjust salt to taste. 10. While soup cooks, make gremolata by mixing parsley, garlic, lemon zest, olive oil, and salt. 11. Ladle soup into bowls. 12. Top generously with gremolata just before serving. 13. Serve warm with bread or flatbread if desired. 14. Notes: • Add more lemon juice or water if the soup tastes too dense. • This soup thickens as it sits, so loosen it with broth when reheating. • Works well for meal prep and tastes even better the next day. 15. Health Benefits: 16. Carrots provide beta-carotene (vitamin A precursor), fiber, and antioxidants that support eye and immune health. Red lentils add plant-based protein, iron, and soluble fiber that support blood sugar stability and gut health. Garlic and onion contribute prebiotic compounds that support a healthy microbiome. The gremolata adds fresh herbs, citrus, and healthy fats that enhance absorption of fat-soluble nutrients and increase overall antioxidant intake.