Carrot and Lentil Soup isn’t just another bowl of orange goodness—it’s the kind of soup that hugs you back. You know those evenings when you’re too tired to cook but craving something homemade and wholesome? This Carrot and Lentil Soup is your answer. It’s creamy (without cream), hearty, and naturally sweet from tender carrots, while the lentils make it satisfying enough for dinner. Plus, it comes together in about 35 minutes—perfect for busy weeknights when takeout sounds tempting but your body’s asking for something nourishing. Whether you’re feeding your family or meal-prepping for the week, this protein-packed, vegan-friendly soup delivers pure comfort and goodness in every spoonful.
Table of Contents
What is Carrot and Lentil Soup?
Carrot and Lentil Soup is a hearty, plant-based comfort dish that combines the earthy depth of lentils with the sweet brightness of carrots. It’s simmered slowly in vegetable broth with a mix of warming spices—paprika, cumin, and thyme—to create layers of flavor that feel both grounding and fresh. The texture? Silky, yet pleasantly rustic, depending on how much you choose to blend. Think of it as the grown-up version of childhood vegetable soup—only richer, healthier, and oh-so-satisfying. This soup is a staple for anyone who loves meals that feel indulgent but are secretly packed with nutrition. It’s a go-to on cold days, during detox weeks, or simply whenever you need to nourish yourself from the inside out.
Reasons to Try Carrot and Lentil Soup
If you’re still on the fence, let’s talk reasons. First, Carrot and Lentil Soup is ridiculously easy to make. One pot, minimal chopping, and pantry staples—what’s not to love? Second, it’s brimming with protein and fiber from the lentils, keeping you full and energized for hours. And third, it’s a family-friendly crowd-pleaser—even the pickiest eaters will love its natural sweetness. For those of us chasing healthy meals that don’t taste “too healthy,” this soup hits the mark. Bonus: it freezes beautifully, making it a practical choice for meal prep. Pair it with a slice of crusty bread, and you’ve got a simple, budget-friendly dinner that tastes gourmet.
Ingredients Needed to Make Carrot and Lentil Soup
- 1 ½ tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb (450 g) carrots, sliced or cubed
- 1 ⅓ cup (250 g) 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
- 3 tbsp fresh parsley, chopped
Instructions to Make Carrot and Lentil Soup
When it comes to creating a nourishing and hearty meal, following this Step by Step Carrot and Lentil Soup guide will make the process simple, stress-free, and rewarding. Even if you’re not the most confident cook, you’ll have a rich, comforting soup on the table in just over half an hour. Let’s dive in—spoon first!
Step 1: Sauté the Aromatics (Build Your Flavor Foundation)
Start your Step by Step Carrot and Lentil Soup by warming 1 ½ tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add your chopped onion and cook for about 5 minutes until it turns soft and translucent. You’ll know it’s ready when it smells slightly sweet and your kitchen starts to feel like a cozy bistro.
Next, add the minced garlic along with ½ teaspoon each of paprika and cumin. Stir constantly for about a minute. This short sauté unlocks all the aromatic oils in the spices, creating a rich, savory base for the soup. If you’ve ever made my Green Goddess Soup, you’ll know that this first step sets the tone for the entire dish—flavor starts here.
Pro Tip: If your onions start to brown too quickly, lower the heat slightly. You want them soft, not crispy.
Step 2: Add the Veggies and Lentils (Build the Body of Your Soup)
Once your aromatics are fragrant, toss in the carrots, lentils, and tomato paste. Stir well to coat everything in that flavorful base you just built. The tomato paste adds a slight tang and deepens the color, while the lentils start to absorb the spice blend, creating a full-bodied flavor as they simmer.
Then, sprinkle in thyme, a bay leaf, salt, and black pepper before pouring in your 6 cups of low-sodium vegetable broth. Give it a good stir to make sure everything is evenly distributed.
Bring the soup to a gentle boil, then lower the heat to a simmer. Cover with a lid and let it cook for 25–30 minutes, stirring occasionally. During this Step by Step phase, your kitchen will be filled with the rich aroma of simmering vegetables and earthy lentils—a sure sign that comfort food is in progress.
If you love slow-cooked depth, you might also enjoy my Slow Cooker Chicken and Rice Soup, which uses a similar simmering process for flavor development.
Step 3: Adjust the Consistency and Seasoning (Find Your Perfect Texture)
Once your lentils are tender and your carrots can be easily pierced with a fork, it’s time to fine-tune your Carrot and Lentil Soup. Turn off the heat and stir in lemon juice and onion powder. The lemon adds a bright, zesty finish that balances the earthy tones of the lentils.
Taste the soup and adjust the seasonings—add a pinch more salt, a crack of pepper, or an extra squeeze of lemon juice if you’d like a tangier note. If the soup feels too thick, stir in a bit more broth or warm water until you reach your preferred consistency.
For readers who love to tweak recipes, check out my article on ingredient substitutions and flavor boosters, where I share creative ways to personalize your soups using herbs and pantry staples.
Step 4: Blend for Creaminess (Optional but Worth It)
For an extra smooth and creamy Step by Step Carrot and Lentil Soup, ladle about 2 cups of the soup into a blender and puree until velvety. Then, pour it back into the pot and stir to combine. This creates a perfect balance between creamy and chunky—comforting yet hearty.
If you prefer a rustic texture, skip the blending altogether. But if you’re after that luxurious café-style consistency, this optional step transforms your soup from simple to sublime. Just remember to let the soup cool slightly before blending to avoid hot splashes.
And if creamy soups are your thing, you’ll love my Creamy Turkey Gnocchi Soup, which uses a similar blending technique for richness without dairy.
Step 5: Garnish and Serve (The Finishing Touch)
Now comes the fun part—garnishing your masterpiece! Sprinkle freshly chopped parsley over the top and drizzle a touch of olive oil for that final glossy finish. Serve your Carrot and Lentil Soup Step by Step creation with a slice of crusty bread, a handful of homemade croutons, or a side of roasted vegetables.
Each bite will be warm, hearty, and deeply satisfying. You can even serve it alongside lighter dishes like my Healthy Chicken Pot Pie Soup or Hearty Italian White Bean Soup for a delicious soup pairing night.
Step 6: Store and Reheat (Save Some Comfort for Later)
Your Step by Step Carrot and Lentil Soup keeps well for up to 4 days in the fridge or 3 months in the freezer. Once cooled, store it in an airtight container. When you’re ready to enjoy it again, reheat gently on the stove over low heat. If it’s a bit too thick after chilling, add a splash of broth or water.
This soup actually tastes even better the next day as the flavors deepen overnight—so don’t be shy about making extra! For more make-ahead meal inspiration, try my Slow Cooker Chicken Tortilla Soup, another great freezer-friendly recipe.
What to Serve with Carrot and Lentil Soup
This Carrot and Lentil Soup pairs beautifully with a side salad, a slice of toasted sourdough, or even a simple grilled cheese (trust me—it works). If you want to keep it light, try serving it alongside roasted veggies or a fresh cucumber and tomato salad. Looking for a cozy dinner duo? Try pairing it with my Green Goddess Soup for a nourishing soup night, or check out this Hearty Italian White Bean Soup for another comforting option. Each of these sides adds something special—texture, balance, and variety—to your meal.
Key Tips for Making Carrot and Lentil Soup
- Choose the right lentils: Green or brown lentils hold their shape best; red lentils will make the soup creamier but softer.
- Don’t skip the lemon juice: It brightens the flavor and balances the earthy lentils.
- Make it creamy without cream: Blend part of the soup instead of adding dairy—it’s naturally smooth.
- Add greens: Stir in spinach or kale in the last few minutes for extra nutrients.
- Double the batch: It freezes beautifully and makes an easy weeknight reheat.
For more practical soup tips, you can peek at my Creamy Mushroom Spinach Soup—it’s a reader favorite!
Storage and Reheating Tips for Carrot and Lentil Soup
Store leftover Carrot and Lentil Soup in an airtight container in the fridge for up to 4 days. It actually tastes better the next day when the flavors deepen. To reheat, warm it gently on the stove over low heat, stirring occasionally. If it’s too thick, splash in a little water or broth. Want to freeze it? Let it cool completely first, then pour into freezer-safe containers or bags. It’ll stay good for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat slowly until warm.
FAQs
1. Can I make this soup in a slow cooker?
Yes! Combine all ingredients (except lemon juice and parsley) in the slow cooker and cook on low for 6–7 hours. Add lemon juice and parsley at the end.
2. Can I use red lentils instead?
Absolutely. Red lentils will cook faster and give you a smoother, creamier texture.
3. Is Carrot and Lentil Soup good for weight loss?
Definitely. It’s high in fiber, protein, and nutrients but low in calories—perfect for a healthy, satisfying meal.
4. What if I don’t have tomato paste?
Use a small diced tomato or a tablespoon of ketchup in a pinch. It adds that tangy depth you don’t want to skip.
Final Thoughts
If comfort had a flavor, it would be this Carrot and Lentil Soup. It’s cozy, wholesome, and deeply satisfying without being heavy. Whether you’re trying to eat more plant-based meals or just want a quick, nourishing dinner that warms you up from the inside out, this soup checks every box. Next time you need a pick-me-up, skip the takeout and simmer a pot of this golden goodness—you’ll thank yourself later.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal
Print
Carrot and Lentil Soup – Cozy, Nourishing, and Packed with Comfort
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This nourishing, comforting carrot and lentil soup combines hearty lentils with the natural sweetness of carrots. Packed with plant-based protein and fiber, it’s a satisfying vegan meal the whole family will love.
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 1/3 cups (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 cups (1.5 liters) low sodium vegetable broth
- 1 to 1 1/2 teaspoons fine salt, to taste
- 1/8 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoons fresh parsley, chopped
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent, reducing the heat as needed.
2. Add the garlic, paprika, and cumin. Stir and cook for 1 minute until fragrant.
3. Add the carrots, lentils, tomato paste, thyme, bay leaf, vegetable broth, salt, and black pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 25–30 minutes or until the lentils are tender.
4. Turn off the heat. Stir in the lemon juice and onion powder. Add water or broth to adjust the consistency if desired.
5. Taste and adjust seasoning with more salt, pepper, or lemon juice to your preference.
6. (Optional) For a creamier texture, allow the soup to cool slightly. Blend about 2 cups until smooth, then return it to the pot and stir to combine.
7. Finish with chopped fresh parsley and a drizzle of olive oil if desired. Serve with crusty bread or croutons.
Notes
This soup keeps well in the refrigerator for 3–4 days and freezes beautifully for up to 3 months.
Blend a portion of the soup for a creamier consistency, or leave it chunky for a more rustic feel.
Serve with crusty bread or a dollop of plant-based yogurt for extra comfort.
