My Easy Carrot Lentil Soup is cozy, hearty, and perfect any time of year. Packed with plant-based protein and simple ingredients, it brings together tender carrots, earthy lentils, and warm spices like cumin and chili powder for a nourishing, flavor-packed bowl you’ll want to make on repeat.
If you love this Carrot Lentil Soup, try my Bacon Lentil Soup, Wonton Soup, Butternut Squash Soup, and Spanish Bean Soup.
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🌟 Why You'll Love this Recipe
- Hearty & Flavorful – Carrots, lentils, and warm spices create a rich, comforting soup brightened by a squeeze of lime.
- Quick & Easy – Simple ingredients and minimal prep make it a perfect weeknight meal.
- Great for Meal Prep – Makes a big batch that reheats beautifully for cozy lunches all week.
🥘 Ingredients
- Olive Oil – Creates a rich, savory base for sautéing the vegetables and building flavor.
- Yellow Onion – Adds a gentle sweetness and depth that anchors the soup.
- Carrots – Bring natural sweetness and heartiness, perfectly complementing the lentils.
- Garlic – Infuses the broth with bold, aromatic flavor.
- Brown Lentils – The hearty foundation of the soup, adding protein, texture, and earthy flavor.
- Vegetable Broth – Forms the flavorful base, keeping the soup light yet satisfying.
- Diced Tomatoes – Add brightness and balance, complementing the warm spices and lentils.
- Lime Juice – A fresh squeeze at the end ties everything together with a bright, tangy finish.
- Salt & Black Pepper – Essential seasonings that enhance every flavor in the pot.
See recipe card for quantities.
🔪 Step by Step Instructions
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and bell pepper (if using) and cook 4–5 minutes, until softened.
2. Add Garlic & Spices: Stir in garlic, chili powder, cumin, paprika, and oregano. Cook 1 minute, until fragrant.
3. Add Lentils & Simmer: Add lentils and stir to coat. Pour in vegetable broth, bring to a boil, then reduce heat and simmer partially covered for about 20 minutes, until lentils are tender.
4. Add Tomatoes & Finish:
Stir in diced tomatoes and cook 5 more minutes. For a thicker texture, blend part of the soup and return it to the pot.
5. Season & Serve:
Add lime juice, season with salt and pepper, and serve warm with crusty bread or a drizzle of coconut milk.
👩🏼🍳 Chef's Note
- Wait to add tomatoes and lime juice until the lentils are tender—acid can keep them from softening. For a thicker texture, blend part of the soup and thin with broth as needed. Don’t skip the lime juice—it brightens and ties everything together.
📖 Substitutions & Variations
Switch Up the Lentils – Use green lentils for a firmer texture or red lentils for a creamier finish (they cook a bit faster).
Add Extra Veggies – Stir in diced sweet potatoes, spinach, or wild rice to make the soup heartier and more nutrient-packed.
Adjust to Taste – Swap in chicken broth for extra richness, a splash of coconut milk for creaminess, or a pinch of cayenne for more heat.
🍴 Serving Suggestions
Swirl of Crème Fraîche – Add a swirl on top for a creamy, tangy contrast that balances the warm spices and makes each bite feel a little more special.
Serve with Crusty Bread – A thick slice of toasted bread is perfect for soaking up the hearty broth and adding a little crunch on the side.
Top with Fresh Herbs – Finish with a handful of chopped cilantro or parsley for brightness and color that complements the earthy lentils.
💭 Recipe FAQs
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.
🥣 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze up to 3 months (add lime juice fresh after reheating). Thaw overnight in the fridge, then reheat on the stovetop or in the microwave, adding a splash of broth if it thickens.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Carrot Lentil Soup
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Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's Knife
- Ladle
- Blender (optional, for smoother texture)
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 carrots peeled and chopped
- 1 red bell pepper chopped (optional)
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup brown lentils rinsed
- 1 14.5 oz can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro or parsley for serving (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and bell pepper (if using). Sauté 5–7 minutes, stirring occasionally, until softened and fragrant.
- Add the Aromatics & Spices: Stir in garlic, chili powder, cumin, paprika, and oregano. Cook 1 minute, until fragrant.
- Simmer the Soup: Add lentils, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
- Finish & Adjust: Stir in lime juice and taste for seasoning, adding more salt or spice as needed. For a creamier texture, blend half the soup with an immersion blender or in a blender, then return to the pot.
- Serve: Ladle into bowls and garnish with chopped herbs or a drizzle of olive oil. Serve warm with crusty bread.
Notes
- Make it creamy: Blend in a spoonful of Greek yogurt, coconut milk, or tahini for extra richness.
- Meal prep tip: This soup keeps beautifully — store in the fridge up to 5 days or freeze up to 3 months.
- Add-ons: Try wilted spinach, roasted sweet potato cubes, or a dollop of pesto on top.
🌡️ Food safety
- 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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