This carrot and lentil soup is a simple, wholesome dish that’s as nourishing as it is flavorful. Made with pantry staples and fresh vegetables, it comes together in one pot for a warming, satisfying meal. Whether you’re looking for a comforting lunch or a light dinner, this easy recipe offers a healthy, protein-rich option that’s naturally vegan and perfect for busy days.
Why You’ll Love This Recipe
This recipe is quick to prepare, budget-friendly, and full of plant-based nutrition. Lentils provide fiber and protein, while carrots add natural sweetness and depth. Fragrant cumin and smoked paprika lend warmth and spice, and a splash of lemon juice brightens the entire dish. It’s ideal for meal prep, freezes well, and tastes even better the next day. Whether you’re new to cooking or a seasoned home chef, this soup is a reliable go-to for a cozy, homemade meal.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 large carrots, diced
- 1 celery stalk, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the garlic, ground cumin, smoked paprika, and thyme. Cook for 1 minute until the spices become fragrant.
- Add the rinsed lentils and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the lentils are tender.
- Stir in salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve warm.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Creamy Texture: Blend half the soup with an immersion blender for a creamier consistency while keeping some texture.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version.
- Extra Vegetables: Include chopped spinach, kale, or zucchini for added nutrition.
- Different Lentils: Red lentils can be used for a quicker-cooking, softer soup.
- Herb Swap: Use fresh thyme or rosemary in place of dried thyme for a brighter flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well—cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned lentils?
Yes, but reduce the broth by 1 cup and add the lentils during the last 10 minutes of cooking, as they are already tender.
What kind of lentils are best?
Green or brown lentils are best for this recipe as they hold their shape well during cooking.
Can I blend the entire soup?
Yes, use an immersion blender or standard blender for a completely smooth, creamy soup.
Is this soup high in protein?
Yes, lentils are an excellent source of plant-based protein and fiber.
Can I use water instead of broth?
Yes, but vegetable broth adds more flavor. Add extra herbs and spices if using water.
How can I make this soup more filling?
Serve it with crusty bread, a side salad, or add a scoop of cooked rice or grains to each bowl.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your broth is certified gluten-free.
Can I make this in a slow cooker?
Yes, cook on low for 6–7 hours or on high for 3–4 hours, adding lemon juice and parsley at the end.
What can I use instead of lemon juice?
Apple cider vinegar or a splash of white wine vinegar can be used as a substitute.
Can I double this recipe?
Absolutely. This soup is great for meal prep and scales easily for larger batches.
Conclusion
The easiest ever carrot and lentil soup is a go-to recipe for wholesome, comforting meals made with everyday ingredients. It’s flavorful, filling, and endlessly adaptable to your taste or pantry. Perfect for any season, this simple yet satisfying soup will quickly become a staple in your weekly meal plan. Serve it with fresh herbs and a squeeze of lemon for a bright, nourishing finish.
Print
Easiest Ever Carrot and Lentil Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Easiest Ever Carrot and Lentil Soup is a nourishing, hearty one-pot meal made with wholesome lentils, sweet carrots, aromatic herbs, and a hint of lemon. It’s packed with plant-based protein, full of flavor, and perfect for a cozy, quick, and healthy dinner or meal prep.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 large carrots, diced
- 1 celery stalk, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
- Stir in garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
- Stir in salt, black pepper, and lemon juice. Adjust seasoning as needed.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Blend half the soup for a creamier texture, if desired.
- Great for freezing and meal prep—just cool completely before storing.
- Add spinach or kale at the end for extra greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop, Simmering
- Cuisine: Mediterranean-Inspired, Global
