Carrot and lentil soup is my go-to when I want something simple, filling, and made from pantry staples. It cooks in one pot and is ready in about 30 minutes.
Red lentils are perfect for this carrot and lentil soup because they break down as they cook, creating a naturally thick, creamy texture without any dairy. I like this soup because it is quick to make and everybody in our family loves it.
A bit of cumin and lemon juice at the end adds just enough depth and brightness to balance the lentil’s sweetness.
What you need to make carrot and lentil soup
Ingredients
- Carrot
- Celery leaves – for a great vegetable flavor
- Onion (optional) – adds a
- Olive oil
- Red lentils (split or whole) – for protein, flavor, and body
- Vegan bouillon, powder or cubes
- Nutritional yeast (optional) – for a cheesy, creamy flavor
- Lemon juice – balances the sweetness of the lentils
- Cumin – a classic Mediterranean flavoring spice
- Salt and pepper
Tips for making carrot lentil soup
I usually keep this carrot and lentil soup fairly simple, but you can easily adjust it depending on what you have on hand. For more depth, add a clove or two of garlic when cooking the vegetables. A pinch of smoked paprika also works well if you want a slightly richer flavor.
If you prefer a chunkier soup, leave it as is. For something smoother and more velvety, blend part or all of it.
This soup keeps well in the fridge for a few days and thickens as it sits, so you may need to add a little water when reheating.
Serving suggestions
Serve this soup with bread (gluten-free for us) or a side salad for more vegetables and some green color.
If you like lentils, try our vegan lentil shepherd’s pie
Some readers have asked . . .
Can I use green or brown lentils instead of red lentils?
Yes, but they take twice as long to cook, and the soup texture will be different. Red lentils break down and create a creamy soup, while green or brown lentils hold their shape and make the soup more chunky.
Can I make this without the veggies?
Yes, you can, but the flavor won’t be as robust as the carrots add sweetness. If you have a problem with getting fresh vegetables, you can pre-freeze chopped celery leaves and carrots and drop them into the boiling water before you add the lentils and other ingredients (skip the frying in olive oil if you do this).
Can I freeze carrot and lentil soup?
Yes, this soup freezes well. Let it cool completely, then store it in airtight containers for up to 3 months. Thaw in the fridge and reheat gently on the stove.
Our carrot and lentil soup recipe
Vegan carrot and lentil soup
This carrot and lentil soup is simple, hearty, and full of flavor, made with pantry staples and ready in about 30 minutes.
Ingredients
- 1 medium onion, chopped
- 1 carrot, finely chopped
- ½ cup celery leaves, chopped
- 2 teaspoons olive oil
- 7 oz red lentils, split or whole
- 4½ cups (1 litre) cups water
- 1 teaspoon vegan bouillon powder or cube
- ½ Tablespoon nutritional yeast (optional)
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- ¾ teaspoon cumin
- 1 - 2 Tablespoons lemon juice
Instructions
- Soften the chopped onion, carrot, and celery leaves in the oil in a large saucepan set to medium-low heat.
- Add the lentils, water, nutritional yeast, salt, and pepper, and simmer for 30 minutes, until the lentils have disintegrated.
- Add water if the soup needs thinning and stir in the cumin and lemon juice.
- Serve hot. Garnish with chopped parsley or a dusting of paprika.
Notes
For a smooth texture, pour the hot soup into a glass blender pitcher and pulse until the desired texture is achieved.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 1270mgCarbohydrates: 21gFiber: 8gSugar: 5gProtein: 8g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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All photos on this page are shot by our team, the guest author, or stock images from Depositphotos.
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