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This easy carrot and lentil soup combines hearty lentils with tender, sweet carrots. It’s thick, nourishing, and delicious.
An economical, protein-packed meal the whole family will love!
Let me start by saying this recipe might be your new favorite soup. I’ve made it twice this week, and it was a huge hit.
It’s everything you could want in a warming bowl of soup: comforting, nutritious, and almost embarrassingly easy to make with a few pantry staples in about 35 minutes.
I love the combination of the ingredients: the lentils bring tons of plant-based protein and texture, while the soft carrots release their sweet flavor and are great to fill you up without weighing you down.
The result is so rich, filling, yet light.
Make a big batch and freeze some for later, or serve it with crusty , warm , or stovetop . This is soup heaven during the cold winter nights!
List of the ingredients
- Green or brown lentils
- Carrots
- Vegetable broth
- Onion
- Garlic
- Spices (paprika, cumin)
- Herbs (thyme, bay leaf, parsley)
- Tomato paste
- Extra virgin olive oil
- Salt & pepper
- Lemon juice
How to make carrot lentil soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Sauté the diced onion in olive oil until soft.
- Add the garlic and spices, and cook for about 1 minute.
- Toss in carrots and lentils.
Recipe Notes
Carrot lentil soup ingredients
Onion & garlic: The recipe starts with a flavor base of onion, garlic, and extra virgin olive oil. This is a crucial step in building the flavor.
I also love adding onion powder at the end of the cooking time to enhance the soup’s sweetness.
Lentils: Dried brown or green lentils are fine for this lentil carrot soup, but make sure to rinse and drain them well before using them in this recipe.
Carrots: We need one pound of healthy, convenient carrots.
Herbs: Bay leaf and dried thyme infuse the broth, and fresh parsley is added for its fresh aroma.
Spices: The combination of paprika and cumin works well with lentils and makes the broth flavourful.
Tomato paste: A touch of tomato paste for richness and depth of flavor.
Broth: The recipe uses low-sodium vegetable broth, but you can use your favorite broth. Adjust the seasoning accordingly since some broth can be pretty salty.
Lemon juice: Fresh lemon juice is essential to brighten up and balance the flavor.
Salt & pepper: Make sure you adjust the seasoning before serving.
Look below at how rich and delicious this is?!
How to store leftovers
This carrot and lentil soup keeps well in the fridge for about 3-4 days and freezes beautifully. I suggest dividing the soup into single portions, cooling it completely in the refrigerator overnight, and then transferring it to the freezer.
I use this type of to freeze every soup and sauce!
If you love carrots…
You might want to check out these delicious recipes featuring convenient, versatile carrots:
Lentil soup recipes you’ll love!
If you’re looking for more delicious ways to eat lentils, these collections of 25+ and are perfect for you!
Let me know if you make this carrot and lentil soup or have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you! x
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Carrot and Lentil Soup
This nourishing, comforting carrot lentil soup combines hearty lentils and tender carrots with their wonderful sweet flavor. It's SO delicious! It's a wonderful protein-packed meal the whole family will love! Serving 4 o to 6.
Ingredients
- 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)
- 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
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, reducing the heat to low as needed.
- Add the garlic, paprika, and cumin and cook, stirring, until fragrant for about 1 minute.
- Add the carrots, lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the lentils are tender, 25 to 30 minutes.
- Turn the heat off, stir in lemon juice and onion powder, and if the soup is too thick, stir in some water or broth to reach the desired consistency. Taste and adjust the seasoning to your taste with extra salt, pepper, or more lemon juice if desired.
- An optional step for a creamier texture is to let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth, then return the pureed soup to the pot and stir until combined.
- Finish with fresh chopped parsley, and serve with a drizzle of extra virgin olive oil (optional), and plenty of for dunking or
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