Carrot and lentil soup is that perfect bowl of comfort you need on a chilly day. With its vibrant orange hue and warm spices, this dish warms you from the inside out. It’s hearty, nutritious, and incredibly satisfying—making it a staple for anyone seeking a delightful yet healthy meal. Whether you’re winding down after a long day or looking for a way to meal prep for the week, this soup fits the bill beautifully.
Why You’ll Love This Recipe
This soup is not just delicious—it’s also quick to prepare and budget-friendly! It’s packed with vitamins from the carrots and protein-rich lentils, making it an excellent choice for a wholesome meal. Plus, it’s versatile enough to suit everyone at your table, including kids who will love its sweet, soothing flavors.
"This carrot and lentil soup is my new go-to for weeknight dinners! Easy to make and absolutely delicious!" – Happy Home Cook
How to Make Carrot and Lentil Soup
Creating this wonderful soup is a straightforward process. You’ll sauté aromatics, toss in the hearty ingredients, and let everything simmer until perfection. Whether you’re an experienced chef or a novice in the kitchen, you’ll find this recipe approachable and rewarding.
Ingredients
Here’s what you need to whip up this savory dish:
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 (1.5 l) low sodium vegetable broth
- 1 to 1 ½ teaspoon fine salt, to taste
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoon fresh parsley, chopped
Feel free to substitute the lentils with your choice of beans or even split peas for a different twist!
Directions
- In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. If needed, reduce the heat to keep it from browning too quickly.
- Stir in the minced garlic, paprika, and cumin, cooking for about 1 minute until fragrant.
- Add the sliced carrots, lentils, tomato paste, dried thyme, bay leaf, vegetable broth, 1 teaspoon of salt, and several grinds of black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook until the lentils are tender—this should take about 25 to 30 minutes.
- Once the lentils are done, turn off the heat and stir in the lemon juice and onion powder. If the soup is too thick for your liking, add a bit of water or more broth to reach your desired consistency. Taste and adjust the seasoning as necessary.
- For a creamier soup, let it cool slightly, then transfer about 2 cups to a blender and puree until smooth. Return it to the pot and stir until fully combined.
- Before serving, garnish with fresh chopped parsley and drizzle with extra virgin olive oil if desired. Enjoy with crusty bread or croutons for dipping!
Serving Suggestions
This hearty soup pairs wonderfully with a side salad or crusty bread for a nutritious lunch or dinner. Try adding a dollop of yogurt or a sprinkle of feta on top for extra creaminess. You can also enjoy it alongside a simple green salad or roasted vegetables to make it a complete meal.
Storage & Reheating
To store any leftovers, place them in an airtight container and refrigerate. The soup will keep in the fridge for about 4-5 days. You can also freeze it for up to 3 months—just be sure to leave some space in the container as soups can expand when frozen. When reheating, gently warm it on the stove over low heat, adding more broth or water if it thickens too much.
Pro Tips
- For an added depth of flavor, try roasting your carrots in the oven before adding them to the soup.
- If you’d like a hint of spice, consider adding a pinch of red pepper flakes along with the garlic.
- Consider making a big batch and freezing individual portions for a quick lunch or dinner option later!
Variations
Try swapping out the carrots for sweet potatoes for a different flavor profile. For a spicier kick, toss in some diced jalapeños or a splash of hot sauce. You can also use different herbs such as dill or cilantro to change the overall taste!
FAQs
Can I use dried lentils or canned lentils for this recipe?
Dried lentils are preferred for this recipe as they cook down nicely, but canned lentils can be used if you’re short on time—just add them toward the end of cooking to heat through.
How can I adjust the consistency of the soup?
If you find the soup too thick, simply add more vegetable broth or water to reach your desired consistency.
Is this soup vegan?
Yes, this soup is entirely plant-based, making it a perfect choice for vegans and vegetarians alike.
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Carrot and Lentil Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and nutritious carrot and lentil soup that warms you from the inside out with its vibrant orange hue and warm spices.
Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups (1.5 L) low sodium vegetable broth
- 1 to 1 ½ teaspoon fine salt, to taste
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoon fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic, paprika, and cumin, cooking for about 1 minute until fragrant.
- Add the sliced carrots, lentils, tomato paste, dried thyme, bay leaf, vegetable broth, 1 teaspoon of salt, and several grinds of black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook until the lentils are tender, about 25 to 30 minutes.
- Once the lentils are done, stir in the lemon juice and onion powder. Adjust the seasoning as necessary.
- For a creamier soup, let it cool slightly, blend about 2 cups until smooth, and return it to the pot. Stir until fully combined.
- Garnish with fresh chopped parsley and drizzle with extra virgin olive oil if desired. Serve with crusty bread or croutons.
Notes
Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg