This hearty Carrot and Lentil Soup is ready in just 30 minutes and made with only 7 ingredients. A simple, yet flavorful soup filled with high-protein lentils and sweet, earthy carrots.
This recipe was made in partnership with CatholicTV. All opinions are my own.
I am such a huge carrot lover. Carrots are sweet, earthy, fresh, and generally very flavorful. I'll take any excuse to throw them into a recipe.
One of my goals for this particular recipe was to create an easy, accessible soup that's full of flavor. So carrots were an obvious choice.
Another great plant-based staple is lentils.
Lentils are SO cheap. And they are loaded with protein and fiber.
They are easy to cook and don't require any pre-soaking. They're literally ready in 20 minutes.
So lentils and carrots together. Game changer.
This soup is flavorful, nutrient-dense, quick, and simple. Seriously a win!
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Why I love this Carrot Lentil Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Really simple - I mean, this recipe only has 7 ingredients!
- High protein and fiber - lentils are amazing, they have one of the highest protein contents for a bean and they are loaded with fiber
- Super quick - this recipe only takes 30 minutes, and most of that time is hands-off
- Makes a lot - just a cup and a half of lentils actually makes a whole bunch of soup. Great for leftovers!
Ingredient Notes & Substitutions
- Yellow Onion: I prefer a yellow onion in this recipe but a red or white onion would be fine too
- Carrots: two pounds of carrots seems like a lot, and it is. But this is carrot lentil soup after all, it should be loaded with carrots. And, of course, please use whole carrots, not baby carrots
- Celery: I love starting a soup with celery, it gives an earthy and fresh flavor
- Vegetable Broth: I prefer the kitchen basics brand because it doesn't have any added sugars or preservatives
- Water: you could use all vegetable broth, but this soup tastes just fine with water as half of the liquid
- Brown Lentils: these are the lentils that you are most likely to find at the store - they have a brownish color and might just be labeled as "lentils"
- Spices: ground sage and ground thyme. I call for ground spices because they are easy and flavorful, you can use fresh if you'd like, just double the amounts
- Salt & Pepper
How to make Carrot Lentil Soup
Step 1. Sauté the onion, carrots, and celery in a large pot for 5-7 minutes until they are soft. Use a splash of vegetable broth if necessary to prevent sticking.
Step 2. Add the broth, water, lentils, sage, thyme, salt and pepper. Bring to a boil then let simmer 20 minutes, until the lentils are cooked.
Step 3. Remove from the heat, serve, and enjoy!
FAQ & Expert Tips
Refrigerator: This soup can be stored in the fridge for up to a week.
Freezer: This soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
Watch your lentils. Brown lentils take around 20 minutes to cook - if you let them go too far they will be very soft and mushy. So keep an eye out.
Add your favorite veggies. This is a great soup to add your favorite vegetables. Throw in any seasonal vegetables. Or just any extra veggies you have on hand. Frozen vegetables are great in this soup too!
Play with the spices. If you like heat, throw in some red pepper flakes or cayenne. For more of a cheesy flavor add nutritional yeast.
I recommend adding a garnish of fresh sage.
This soup is a pretty complete meal by itself - with protein, carbohydrates, and vegetables. Feel free to serve with some bread or homemade crackers.
Recipe Prayer
Thank you God for this nutrient-dense and comforting soup. Amen.
More Vegan Gluten Free Soup Recipes
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📖 Recipe
Carrot and Lentil Soup
Ingredients
- 1 Yellow Onion finely diced
- 2 Pounds Carrots sliced into rounds
- 4 Stalks Celery sliced
- 4 Cups Vegetable Broth
- 4 Cups Water
- 1 ½ Cups Brown Lentils
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Dried Sage
- ½ Teaspoon Ground Thyme
- ½ Teaspoon Black Pepper
Instructions
- Sauté the onion, carrots, and celery in a large pot for 5-7 minutes until they are soft. Use a splash of vegetable broth if necessary to prevent sticking.
- Add the broth, water, lentils, sage, thyme, salt and pepper. Bring to a boil then let simmer 20 minutes, until the lentils are cooked.
- Remove from the heat, serve, and enjoy!
Nutrition
Nutrition information is an estimate.
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