This comforting Carrot and Lentil Soup combines the natural sweetness of tender carrots, juicy tomatoes and hearty lentils, simmered in a flavorful broth. Ready in 30 minutes, this soup is perfect for busy weeknights!
- ❤️ Why You'll Love This Lentil Soup Recipe
- 🛒 Ingredients for Carrot and Lentil Soup
- 🔪 How to Make Carrot Lentil Soup
- 💡 Tips for Cooking with Lentils
- ☑️ Storage Instructions
- 🍴 What to Serve with Lentils and Carrot Soup
- 🔄 Substitutions and Additions
- Can I Use Canned Lentils?
- Can I Cook This Soup in a Crockpot or Instant Pot?
- Is Carrot Lentil Soup Healthy?
- What Can I Use Instead of Carrots?
- What Are the Most Common Types of Lentils?
- 🍽️ More Lentil Recipes
❤️ Why You'll Love This Lentil Soup Recipe
- Fresh sweet carrots, juicy tomatoes and creamy lentils
- Super healthy soup loaded with protein, iron, fiber and potassium
- Quick and easy to make in around 30 minutes
- Hearty and filling
- Gluten-free, vegan and dairy-free
Carrot and lentil soup is a delicious and nutritious dish that combines the earthy sweetness of carrots and tender lentils. With this recipe, the veggies are simmered in a broth filled with juicy tomatoes, creating a comforting bowl of goodness.
Packed with nutrients, this simple yet incredibly delicious soup is perfect for those looking to add more vegetables to their diet. Whether served as main course or on a chilly day or even as a hearty appetizer, it makes a delicious addition to any meal.
The best part is, with this easy recipe, you're able to whip up a pot of flavorful soup in just 30 minutes. If you're looking for other quick and easy weeknight soup recipes, check out this Cream of Asparagus Soup and this easy Broccoli and Cheddar Cheese Soup.
🛒 Ingredients for Carrot and Lentil Soup
- Dried lentils
- Diced tomatoes
- Baby spinach
- Vegetable broth
- Yellow onion
- Olive oil
- Fresh parsley
- Dried thyme
- Ground cumin
- Smoked paprika
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Carrot Lentil Soup
Heat a dutch oven or large pot to medium, add in the olive oil, celery, onions, half the salt and pepper.
Sauté for a few minutes, then add in the garlic. Continue sautéing for another 15 seconds, making sure not to brown it.
Add in the cumin and smoked paprika, and allow them to toast for 10 seconds.
Pour in diced tomatoes (with the juice), carrots, vegetable broth, lentils, dried thyme and remaining salt.
Stir and allow to simmer covered for 20-25 minutes or until the lentils and carrots are tender and cooked through.
Skim off any brown foam you might have, then stir in the spinach and continue cooking for another 5 minutes.
Add in the parsley, then allow to cool slightly before serving.
💡 Tips for Cooking with Lentils
- Storing lentils: Keep lentils in a cool, dry place, preferably in an airtight container to prevent moisture and pests from getting in.
- Rinse before cooking: Lentils can sometimes contain small stones, pieces of dirt, or other debris. Rinsing helps remove any unwanted things that may have been packaged with them.
- Add enough liquid: Lentils swell when cooked so make sure you use at least three parts liquid to one part dry lentils. If you're cooking them in soup or stews, you can always use more liquid or broth.
- Avoid overcooking: Keep in mind lentils cook at different rates. For example, red lentils cook in about 15-20 minutes, while green or brown lentils may take a little longer. Avoid overcooking them because they can become mushy.
☑️ Storage Instructions
Allow the soup to cool to room temperature. Transfer it to an airtight container and place in the fridge for up to 3-4 days.
You can also freeze carrot and lentil soup for several months.
🍴 What to Serve with Lentils and Carrot Soup
I recommend serving this soup with a simple chunk of your favorite hearty bread. This Sun-Dried Tomato Soda Bread, this Seeded Wreath Bread and this Spelt Seeded Soda Bread are all healthy and delicious choices.
For soup and salad combo, try serving your soup with this Overnight 7 Layer Salad is a classic!
🔄 Substitutions and Additions
- Other veggies: Feel free to add other vegetables to the soup, such as bell peppers, sweet potatoes, baby red potatoes or zucchini.
- Added protein: If you want to up the protein, consider adding cooked shredded chicken, tofu, or even cooked quinoa.
- Creamy texture: If you prefer a creamier soup, use an immersion blender to partially blend the soup before adding the spinach
- Coconut cream: Another way to give the broth rich and creamy twist is to add a splash of coconut cream while it's simmering.
- Toppings: Feel free to add fun topping to your bowl of soup. A dollop of yogurt, grated Parmesan cheese, croutons, or a drizzle of balsamic reduction are awesome options.
Can I Use Canned Lentils?
While you can use canned lentils, dried lentils gives the soup a really nice texture and absorb the flavors better. If you're using canned lentils, make sure you rinse them very well. Because they are already cooked, wait to add them after the carrots are cooked.
Can I Cook This Soup in a Crockpot or Instant Pot?
Yes, you can make this soup in a slow cooker or Instant Pot. For a slow cooker, combine all ingredients and cook on low for 6-8 hours. For an Instant Pot, use the pressure setting for about 8-10 minutes, followed by a natural release.
Is Carrot Lentil Soup Healthy?
It is very healthy. This soup contains carrots, which are rich in vitamin A, as well as lentils, which are a good source of plant-based protein and essential minerals. Lentils are also high in dietary fiber.
What Can I Use Instead of Carrots?
If you're not a carrot fan, you can use chunks of butternut squash or sweet potatoes.
What Are the Most Common Types of Lentils?
Brown lentils: These are both affordable and easy to find. They may not maintain their firmness as well as black lentils, but they are ideal for quick cooking soups and curries.
Green lentils: They are similar to brown lentils but have a slightly peppery taste.
Red and yellow lentils: These types of lentils are common in Middle Eastern and Indian recipes. You can buy them whole or split, and they have a slightly sweet flavor. Their soft texture when cooked also makes a great thickener for soups and stews.
Black beluga lentils: This type of lentil holds its firm texture and shape. They are good for long-cooking stews and soups. They sort of look like caviar.
🍽️ More Lentil Recipes
- Roasted Seeded Salmon with Green Lentils
- Roasted Brussels Spouts with Lentils
- Quinoa Lentil Burgers
- Walnut and Lentil Pate
Carrot and Lentil Soup
- 12 ounces dried lentils
- 3 cups carrots, sliced into half moons
- 15 ounce can diced tomatoes
- 2 ribs celery, sliced
- 3 ounces baby spinach
- 7 cups vegetable broth
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 teaspoons salt, divided
- ½ teaspoon ground black pepper
- Sauté for a few minutes, then add in the garlic. Continue sautéing for another 15 seconds, making sure not to brown it. Add in the cumin and smoked paprika, and allow them to toast for 10 seconds. Pour in diced tomatoes (with the juice), carrots, vegetable broth, lentils, dried thyme and remaining salt.
- Stir and allow to simmer covered for 20-25 minutes or until the lentils and carrots are tender and cooked through.
- Skim off any brown foam you might have, then stir in the spinach and continue cooking for another 5 minutes.
- Add in the parsley, then allow to cool slightly before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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