Carrot and Lentil Soup

A warm, inviting aroma fills the kitchen as the vibrant orange hue of Carrot and Lentil Soup simmers on the stove. This hearty soup, filled with earthiness from lentils and sweetness from carrots, takes about 40 minutes to prepare and cook, making it a perfect choice for a cozy weeknight meal. Its comforting nature and wholesome ingredients make it a go-to for anyone seeking both nourishment and delight in a bowl.

This recipe is ideal for families, meal preppers, or anyone craving a nutritious plant-based dish. It’s perfect for chilly days, excellent for lunch boxes, and delicious as leftovers. You can easily make it ahead of time, and it stores well for several days in the fridge.

Why You’ll Love This Recipe

• It’s rich in protein and fiber, thanks to the lentils.
• The combination of spices creates a warm, inviting flavor profile.
• It comes together in just about 40 minutes, perfect for busy evenings.
• The texture can be adjusted from chunky to creamy based on your preference.

What You’ll Need

Here’s everything you need to make this delicious soup.

For the Soup

• 1 ½ tbsp 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 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
• 1 tbsp lemon juice, or to taste
• 3 tbsp fresh parsley, chopped

Use low-sodium broth for better control over salt.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Brown lentils can be swapped for red lentils, but they cook faster.
• Fresh parsley can be replaced with cilantro.
• Lemon juice can be exchanged for lime juice.

How to Make It

Here’s how you can create this delightful soup.

1. Heat oil

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.

2. Sauté garlic and spices

Add the garlic, paprika, and cumin and cook, stirring, until fragrant for about 1 minute.

3. Combine ingredients

Stir in 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.

4. Finish the soup

Turn off the heat, 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.

5. Blend optionally

Optional: For a creamier texture, 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.

6. Serve

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

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: On the stove over medium heat for 5-10 minutes until warmed through.

Tips for Best Results

• Use freshly chopped herbs for vibrant flavor at the end.
• Adjust cooking time depending on the lentils for desired texture.
• Blending part of the soup adds a rich creaminess without dairy.

Serving Suggestions

• Enjoy it with crusty, toasted bread for a hearty meal.
• Pair with a fresh garden salad for a complete lunch.
• Serve at a gathering as a warm appetizer option.