Carrot Lentil Soup
My Carrot and Lentil Soup is the perfect choice if you are looking for easy and hearty soups. It’s filled with fiber rich green lentils and the naturally sweet flavor of the carrots plus it has warm spices with anti-inflammatory benefits with the addition of spinach leaves plus turmeric and cumin. This flavorful lentil carrot recipe is great for lunch, dinner or meal prep.
Why this recipe works
- This soup uses simple ingredients and is loaded with nutrients like fiber, Vitamin A & Vitamin C and it’s naturally gluten free.
- Similar to my Cauliflower and Tomato Soup and my Vegan Butternut Squash and Carrot Soup, this Lentil Carrot Soup is great as a starter along with my Middle Eastern Spatchcock Chicken and my Garlic Tumeric Rice. Or have it as a satisfying main dish along with warm crusty bread.
- It’s low in calories yet bursting with flavor, just like my Lentils and Tofu Bowl.
- Make a big batch and have it for meal prep!
Ingredients for this lentil carrot soup
6 ingredients and some spices is all you need. Let’s get started:
Extra virgin olive oil.
Carrot.
Green lentils.
Spinach leaves. Fresh is best.
Vegetable stock. I recommend unsalted or low sodium.
Onion.
Spices:Turmeric, cumin, black pepper, and cinnamon.
How to make easy Carrot Lentil Soup
Step One: Start by placing a large pot or dutch oven over medium-high heat. Add the olive oil. When ready, add the chopped onion and carrots. Sauté onion and carrots for about 5 minutes or until the onions start to sweat. Add the spinach and stir until it starts to wilt.
Step Two: Add the dry lentils, give it a stir and then pour in the broth.
Step Three: Bring to a boil and then turn down the heat. Stir in the spices. Let it simmer for about 15-20 minutes.
Step Four: Soup is done when the lentils and carrots are tender. Let it cool for a few minutes and then serve.
Storing lentil and carrot soup
Store any leftover soup in an airtight container in the fridge for 2-3 days. To freeze, let soup cool all the way and store in a freezer safe container or freezer safe ziploc bags for up to 3 months. Defrost in the fridge overnight and reheat using the stove or microwave.
Helpful tips
- Make sure to rinse the lentils well under cold water. They do not need soaking.
- Use a high quality vegetable broth that doesn’t have added sugars.
- Add only a touch of salt, especially if your broth isn’t sodium free.
- For a thinner consistency, you can add water or more broth to the soup. Or use 1/2 cup of lentils instead of 1 cup.
- Use an immersion blender or standing blender if you want more of a creamy texture.
Serving suggestion
- There are so many ways you can enjoy this filling soup or change it up to make it your own!
- Use chicken broth for even more flavor or keep this as a vegan soup using vegetable broth.
- Stir in herbs into this lentil soup recipe like fresh cilantro or fresh parsley.
- Add spice with cayenne pepper, chili powder or red pepper flakes.
- Top with fresh green onion.
- Use any of your favorite spices or try it with curry powder or garam masala.
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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
This is the perfect way to enjoy soup season and it’s a great way to get in some plant-based protein! Green lentils are great especially if it’s your first time cooking them. I used to make green lentils for my daughter all the time when she was younger and I would use the Salute Seasoning from Trader Joe’s. Since then I have experiemented with different spices and have enjoyed lentils many different ways. I hope you enjoy this recipe!
Carrot Lentil Soup
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion diced
- 1 large carrot peeled and diced
- 1 cup lentils green
- 2 cups spinach fresh
- 4 cups vegetable broth low sodium
Spices
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt optional
Instructions
- Start with placing a large pot over medium heat. Add the olive oil. When ready, add the diced onion and carrots. Saute for about 5 minutes or until the onions start to sweat. Add the spinach and stir until it starts to wilt.
- Add the dry lentils, give it a stir and then pour in the broth.
- Bring to a boil and then turn down the heat. Stir in the spices. Let it simmer for about 15-20 minutes.
- Soup is done when the lentils and carrots are tender. Let it cool for a few minutes and then serve.
Notes
- Make sure to rinse the lentils well under cold water. They do not need soaking.
- Use a high quality vegetable broth that doesn’t have added sugars.
- Add only a touch of salt, especially if your broth isn’t sodium free.
- For a thinner consistency, you can add water or more broth to the soup. Or use 1/2 cup of lentils instead of 1 cup.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
