Note: the soup is quite thick and cools down for a long time. To speed up this process (especially if it is necessary to use it for a couple of days), the pan can be placed in a filled container with water, which will increase heat exchange. A ceramic or metal cup is best suited, which also redistributes heat well. When the water is heated, it can also be changed to cold, and then it will cool down even faster. After cooling, store in the refrigerator. Usually I store boiled meat separately from the soup in a closed container (also in the refrigerator).
The disadvantage of conventional soups is a fairly high salt content, especially if there are sweet vegetables (carrots, peppers, etc.). If you add only 1 teaspoon of salt, then the presented soup will have a slightly sweet taste thanks to carrots, so I recommend first trying it with a minimum amount of salt (maybe you will also like a sweet aromatic soup, which will be even more useful in this form). I still know 2 ways to make soup healthier: cook it thicker (you can’t eat as much of it as a regular soup) and make soups that are delicious and with a sweet taste of vegetables.
If we exclude the issue of salt, then this dish is not greasy and very useful thanks to carrots and lentils.