My Easy Carrot and Lentil Soup is the perfect hearty soup for any time of year. Packed with plant-based protein and simple ingredients, this vegan soup combines the rich flavors of chopped carrots, brown lentils, and warm spices like ground cumin and chili powder for a satisfying and flavorful soup.
This easy recipe comes together in no time, making it a great option for meal prep or a quick weeknight dinner. Whether you enjoy it with a side of crusty bread or a drizzle of creamy coconut milk, this complete meal will warm you up on a chilly day and leave you feeling nourished. Plus, it’s perfect to make in a big batch and enjoy over the next 3-4 days—a true staple for your soup season collection!
If you love this recipe, try my Bacon Lentil Soup, Wonton Soup, Butternut Squash Soup, Minestrone Soup, Slow Cooker Chicken Noodle Soup, Spanish Bean Soup, and Tomato and Garlic Soup.
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🌟 Why You'll Love this Recipe
- Hearty and Flavorful! The combination of carrots, brown lentils, and warm spices like cumin and chili powder creates a rich, flavorful soup that is both comforting and nutritious. The addition of fresh lime juice adds a bright, zesty touch, making this soup a perfect balance of savory and refreshing flavors.
- Quick and Easy! With simple ingredients and a streamlined cooking process, this soup is ready in just 30 minutes. It’s ideal for busy weeknights when you need a satisfying, plant-based meal on the table fast, without sacrificing taste or quality.
- Perfect for Meal Prep! This recipe makes a big batch that stores well in an airtight container, making it a great option for meal prep. You can enjoy it over the next 3-4 days, and it reheats beautifully for a quick, hearty lunch or dinner throughout the week.
🥘 Ingredients
- Olive Oil – Olive oil is used to sauté the vegetables, providing a light, savory base for the soup. Its smooth, rich flavor enhances the natural sweetness of the carrots and onions while adding a subtle depth to the dish.
- Yellow Onion – Diced yellow onion brings a mild sweetness and savory richness to the soup. As it softens in the olive oil, it forms the base of flavor that melds beautifully with the lentils and spices.
- Carrots – Diced carrots are a key ingredient in this lentil soup, adding a touch of natural sweetness and a hearty texture. They soften as the soup simmers, complementing the earthiness of the lentils and the warmth of the spices.
- Red Bell Pepper (Optional) – The diced red bell pepper adds a pop of color and a slight sweetness to the soup. While optional, it provides an additional layer of flavor and texture that pairs well with the spices.
- Garlic – Fresh minced garlic infuses the soup with a strong, aromatic base. Its bold, pungent flavor enhances the depth of the broth and pairs perfectly with the warm spices used in the soup.
- Chili Powder – Chili powder adds a mild heat and smoky flavor to the soup. It’s a key spice that complements the earthiness of the lentils and the sweetness of the vegetables, balancing the flavors perfectly.
- Ground Cumin – Ground cumin brings an earthy, slightly nutty flavor to the soup. This warm spice adds depth and richness to the broth, making the dish more satisfying and flavorful.
- Paprika – Paprika adds a subtle smokiness and color to the soup, enhancing both the visual appeal and flavor profile. It works well with the cumin and chili powder to create a warm, inviting base.
- Oregano – Dried oregano contributes a slightly peppery and herbal note to the soup. This classic herb adds depth and complexity, balancing the richness of the broth and spices.
- Brown Lentils – Brown lentils are the star of this dish, providing plant-based protein, fiber, and a hearty texture. They absorb the flavors of the broth and spices while maintaining a satisfying bite.
- Vegetable Broth – Vegetable broth forms the liquid base of this soup, adding richness and flavor while keeping the dish vegan. Using a low-sodium option allows you to control the seasoning and enjoy the natural flavors of the ingredients.Diced Tomatoes – Canned diced tomatoes bring a touch of acidity and sweetness to the soup, helping to balance the earthiness of the lentils and spices. Their juiciness adds to the richness of the broth.
- Salt & Black Pepper – Salt and freshly ground black pepper are essential for seasoning the soup. They enhance the flavors of the lentils, vegetables, and spices, ensuring that every bite is well-balanced and delicious.
- Lime Juice – Fresh lime juice adds a bright, zesty finish to the soup, cutting through the richness of the lentils and spices. It brings a refreshing contrast that elevates the overall flavor profile.
See recipe card for quantities.
🔪 Step by Step Instructions
Heat the Oil:
Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-high heat. Allow the oil to warm up for about a minute before adding the vegetables.
Sauté the Vegetables:
Add 1 diced yellow onion, 2 diced carrots, and 1 diced red bell pepper (if using) to the saucepan. Sauté for about 4 minutes, or until the onion becomes translucent and the vegetables start to soften.
Add the Garlic and Spices:
Stir in 5 minced garlic cloves, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1 teaspoon of oregano. Cook for an additional minute, stirring constantly to release the fragrant aroma of the spices.
Cook the Lentils:
Add 2 ¼ cups of dry brown lentils to the pot, stirring for about a minute to coat the lentils with the spices. Pour in 6 cups of vegetable broth, bring the mixture to a boil, and then reduce the heat to a simmer. Partially cover the pot and let the soup simmer for 20 minutes, or until the lentils are tender.
Add the Tomatoes:
Stir in 2 cans (14.5 oz each) of diced tomatoes and let the soup cook for an additional 5 minutes to warm the tomatoes through and allow their flavors to meld with the soup.
Optional Blending for Texture:
For a thicker soup, use an immersion blender or transfer half the soup to a high-speed blender. Blend until smooth, then return the blended soup to the pot. Stir to combine and adjust the consistency to your preference.
Season and Add Lime Juice:
Stir in the juice of 1 large lime, and season the soup with salt and freshly ground black pepper to taste. Adjust the flavors as needed, ensuring a well-balanced, flavorful soup.
Serve the Soup:
Ladle the soup into bowls and serve with crusty bread or a drizzle of creamy coconut milk for added richness. Enjoy immediately or store leftovers in an airtight container in the fridge for up to 3-4 days.
👩🏼🍳 Tips & Notes
- Do not add the tomatoes or lime juice until the lentils are tender. Adding acidic ingredients like tomatoes or lime juice too early can prevent the lentils from fully softening, so wait until they’re cooked before adding them.
- For a thicker consistency, blend a portion of the soup. You can use an immersion blender directly in the pot, or allow the soup to cool slightly and blend in a high-speed blender in batches. Add more vegetable broth if needed to adjust the texture to your liking.
- Lime juice adds brightness to the soup. It enhances the overall flavor and balances the richness of the lentils and spices. Don’t skip the lime juice—it’s key to bringing all the flavors together!
📖 Substitutions & Variations
Different Lentils – If you want to try a different texture, you can substitute brown lentils with green lentils or red lentils. Green lentils hold their shape well and provide a firmer bite, while red lentils cook faster and create a creamier consistency. Just be mindful that red lentils may need less cooking time, so adjust accordingly.
Alternative Add-Ins – Customize the soup by adding vegetables like diced sweet potatoes, chopped spinach, or even wild rice. Sweet potatoes add a subtle sweetness, spinach brings a boost of nutrients, and wild rice gives the soup a heartier, chewier texture.
Swap the Broth – For a different flavor base, you can use chicken broth instead of vegetable broth. Chicken broth will add a rich, savory depth, while vegetable broth keeps it vegan. If you prefer a creamier texture, add a splash of creamy coconut milk toward the end of cooking.
Adjust the Spice Level – If you prefer a spicier kick, add cayenne pepper or extra red pepper flakes to the soup. For a milder version, reduce the chili powder or omit the red pepper flakes entirely to suit your taste preferences.
Boost with Fresh Herbs – Incorporating fresh herbs like cilantro or parsley can add a burst of freshness to the soup. Sprinkle the herbs on top before serving to brighten up the flavors, or stir them in just before serving for a fragrant finish.
🍴 Serving Suggestions
Serve in a Bread Bowl – For a fun and comforting presentation, serve the carrot and lentil soup in a hollowed-out bread bowl. The crusty bread soaks up the flavorful broth and makes the meal feel even more hearty and satisfying.
Swirl of Crème Fraîche – Add a swirl of crème fraîche on top of the soup for a creamy, tangy contrast that elevates the flavor. It adds a luxurious texture and balances the warm spices perfectly.
Serve with Crusty Bread – If you’re not using a bread bowl, a slice of crusty bread on the side is perfect for dipping into the rich broth.
Top with Fresh Herbs – Garnish with fresh cilantro or parsley for a burst of color and a bright, fresh flavor that complements the warm spices.
Add a Drizzle of Coconut Milk – For an extra touch of creaminess, drizzle creamy coconut milk over the top of the carrot and lentil soup before serving.
Pair with a Fresh Salad – A crisp green salad with a light vinaigrette balances the richness of the soup, making it a complete and refreshing meal.
Serve with Wild Rice – For added texture and heartiness, serve the soup alongside a side of wild rice.
Wine Pairing – A light, fruity white wine like Sauvignon Blanc or a dry rosé pairs nicely with the earthy lentils and bright lime juice in the soup.
💭 Recipe FAQs
Yes, you can substitute red lentils for brown lentils. However, keep in mind that red lentils cook faster and tend to break down more, resulting in a creamier, softer texture. If you prefer a chunkier soup, stick with brown lentils, as they hold their shape better.
Absolutely! To make this soup in a pressure cooker or Instant Pot, sauté the onions, carrots, and garlic on the sauté setting. Add the remaining ingredients (except for the lime juice) and cook on high pressure for about 12-15 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid. Stir in the lime juice at the end.
This soup stores well in an airtight container in the fridge for 3-4 days. It’s also freezer-friendly—allow the soup to cool completely before transferring it to a sealed container and freezing for up to 3 months. Reheat on the stovetop or in the microwave, adding a bit of vegetable broth to adjust the consistency if needed.
🥣 Storage & Reheating
Storage: Keep leftover carrot and lentil soup in an airtight container in the refrigerator for up to 3-4 days. Allow the soup to cool to room temperature before sealing the container to preserve its texture and flavor.
Freezing: To freeze, transfer the cooled soup to an airtight container or freezer-safe bag, leaving some room for expansion. The soup can be frozen for up to 3 months. For best results, avoid adding lime juice before freezing and add it fresh after reheating.
Thawing and Reheating: Thaw the soup in the refrigerator overnight. To reheat, warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave, stirring halfway through. If the soup thickens after freezing, add a little vegetable broth to reach your desired consistency.
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🥗 Pairing Recommendations
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📋 Recipe
Carrot and Lentil Soup
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Equipment
- Large saucepan or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring Cups
- Wooden spoon or spatula
- Blender or immersion blender (optional)
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 medium carrots diced
- 1 large red bell pepper diced (optional)
- 5 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 ¼ cups dry brown lentils 16 oz
- 6 cups vegetable broth preferably low sodium
- 2 cans diced tomatoes 14.5-ounces each
- Salt & freshly ground black to taste
- 1 large lime juiced
Instructions
- Cook the mirepoix: Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. Sauté 1 diced onion, 2 diced carrots, and 1 diced red bell pepper (if using) for 4 minutes, until the onion is translucent.
- Season: Add 5 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1 teaspoon oregano. Cook for 1 minute, stirring constantly.
- Cook the lentils: Add 2 ¼ cups lentils and stir for another minute. Pour in 6 cups vegetable broth and reduce heat to a simmer. Cook partially covered for 20 minutes, or until the lentils are tender. (Note: Depending on the age and type of lentils, cooking time may vary slightly.)
- Add tomatoes: Stir in 2 cans (14.5 oz each) diced tomatoes and cook for 5 minutes until heated through.
- Optional blending: For a thicker soup, blend half the soup and return it to the pot. For a chunkier soup, blend less; for a smoother soup, blend more.
- Finish: Stir in the juice of 1 lime, salt, and pepper to taste. Adjust seasonings as needed.
Notes
- Lentils: Brown lentils are used in this recipe, but be aware that if you choose red lentils, they will cook faster and result in a softer, more mushy texture. Adjust the cooking time accordingly.
- Simmering Time: Lentil cooking times can vary depending on the type and age of the lentils. Check for tenderness around the 20-minute mark, and cook longer if needed.
- Blending: If you prefer a chunkier soup, blend only a small portion. Blending more of the soup will make it smoother and creamier.
- Serving Suggestions: Garnish the soup with fresh herbs like cilantro or parsley, a drizzle of olive oil, or additional lime wedges for extra flavor. I also like this served in a bread bowl.
- Ingredient Flexibility: If you're not using red bell pepper, feel free to substitute with another vegetable like zucchini or leave it out entirely.
🌡️ Food safety
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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