Carrot and Lentil Soup

A warm, comforting aroma wafts through the kitchen as you savor the rich, earthy smell of simmering lentils and carrots blending together. This delightful Carrot and Lentil Soup is a nourishing and hearty dish that takes about 40 minutes to prepare and cook. The beauty of this recipe lies in its simplicity and the delightful way it warms not just the body, but also the soul.

This recipe is perfect for anyone looking for a quick and wholesome meal option, especially on chilly days. It’s ideal for meal prep, allowing you to make a large batch ahead of time for an easy lunch or dinner throughout the week.

Why You’ll Love This Recipe

• It’s packed with fiber and protein from lentils, making it a satisfying meal.
• The combination of spices adds depth to the flavor without overwhelming your palate.
• It’s easy to customize the texture, from chunkier pieces to a creamy blend.
• The soup is vegan and gluten-free, catering to a variety of dietary needs.

What You’ll Need

Gather the following ingredients to create your delicious soup:

For the Soup Base

• 1 ½ tbsp 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 tbsp tomato paste
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp dried thyme
• 1 bay leaf
• 6 cups (1.5 l) low sodium vegetable broth
• 1 to 1 ½ tsp fine salt, to taste
• ⅛ tsp black pepper
• ½ tsp onion powder

For Finishing Touches

• 1 tbsp lemon juice, or to taste
• 3 tbsp fresh parsley, chopped

Consider using sweet potatoes for a different flavor.

Substitutions & Swaps

• Lentils can be swapped for split peas.
• Olive oil can be replaced with avocado oil.
• Use vegetable bouillon cubes for broth.
• Fresh parsley can be substituted with cilantro.

How to Make It

Follow these simple steps to create your delicious soup.

Heat

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes, reducing the heat to low if needed.

Add Spices

Add the minced garlic, paprika, and cumin. Cook while stirring for about 1 minute until fragrant.

Combine Ingredients

Add the sliced carrots, rinsed lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and several grinds of black pepper. Bring the mixture to a boil.

Simmer

Reduce the heat to a simmer, cover with a lid, and let it cook until the lentils are tender, about 25 to 30 minutes.

Finish

Turn the heat off, then stir in the lemon juice and onion powder. If the soup is too thick, add some water or broth to reach your desired consistency. Taste and adjust the seasoning with extra salt, pepper, or more lemon juice if desired.

Blend (Optional)

For a creamier texture, let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth and return the pureed soup to the pot, stirring until combined.

Garnish

Finish with fresh chopped parsley and serve with a drizzle of extra virgin olive oil, if desired, and plenty of crusty bread for dunking or croutons.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it’s freezer-friendly for up to 3 months.
Reheat: Warm in a pot over low heat for 10-15 minutes.

Tips for Best Results

• Always rinse lentils before use to remove impurities.
• Adjust the thickness of the soup by adding broth or water incrementally.
• Fresh lemon juice enhances the flavor, so taste before serving.
• Don’t skip the blending step if you enjoy a creamier texture.

Serving Suggestions

• Serve alongside crusty bread for a filling meal.
• Pair with a fresh salad for a light lunch.
• Great for a comforting dinner on a cold evening.