Go Back
–+ servings
Close-up of a bowl of carrot lentil soup. The spoon holds a scoop with lentils, carrots, and greens. The blurred background hints at another dish and a blue cloth.

Carrot Lentil Soup

Kristina Cadelina
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.
Print Recipe Pin Recipe

Save This Recipe

Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!

Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4
Calories 229 kcal

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

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

Notes:
Storing leftovers:
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.
If you’re trying to stay organized with meal planning this month, I’ve been using ​Meals Hero ​(affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!

Nutrition

Calories: 229kcalCarbohydrates: 35gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 14320mgPotassium: 616mgFiber: 17gSugar: 3gVitamin A: 4437IUVitamin C: 7mgCalcium: 61mgIron: 5mg
Keyword Carrot and Lentil Soup
Tried this recipe?Let us know how it was!