Let’s talk comfort food — the kind that wraps you up like a soft blanket on a chilly evening. This Carrot and Lentil Soup is exactly that.
As a mom of three and a Texas gal turned New Yorker, I’ve learned a thing or two about food that fills more than just your belly. This soup? It’s a little hug in a bowl. It’s hearty, wholesome, and best of all — it practically cooks itself while you juggle everything else.
And if you’re trying to get more plant-based meals on the table without a full-blown kitchen production, this one’s a keeper.
Table of Contents
Table of Contents
Why You’ll Love This Carrot and Lentil Soup
- Ready in 35 minutes — but tastes like it simmered all day.
- Packed with plant-based protein and fiber (hello, lentils).
- Naturally vegan and super budget-friendly.
- Freezer-friendly for meal preppers.
- Made with pantry staples you already have.
Whether you’re feeding picky eaters or just tired of standing over the stove, this is the kind of no-fuss, nourishing soup that always shows up for you.
What Does Carrot and Lentil Soup Taste Like?
Oh friend, it’s deeply savory with a gentle sweetness from the carrots and a rustic earthiness from the lentils. A touch of cumin and paprika adds warmth, not heat. It’s the kind of soup that makes your kitchen smell like love.
It reminds me of the soups my grandma used to make after long days on the farm — simple ingredients, slow-simmered into something magical.
Ingredients You’ll Need for Carrot and Lentil Soup
Let’s break down what’s going into this pot of goodness. Most of these are pantry basics — and that’s the beauty of it.
- Extra virgin olive oil – 1 ½ tablespoons, for sautéing and drizzling
- Onion – 1 medium, chopped (use what you have—white, yellow, red)
- Garlic – 2 cloves, minced (because flavor starts here)
- Carrots – 1 lb (about 5 medium), sliced or cubed
- Green or brown lentils – 1⅓ cups, rinsed
- Tomato paste – 2 tablespoons, for depth
- Paprika & cumin – ½ teaspoon each, earthy & warming
- Dried thyme & bay leaf – herby backbone
- Vegetable broth – 6 cups low sodium
- Salt & pepper – start with 1 tsp salt, adjust later
- Onion powder – ½ teaspoon, for layered flavor
- Lemon juice – 1 tablespoon, adds brightness
- Fresh parsley – 3 tablespoons chopped, optional but lovely
Craving more cozy recipes with fall vibes? You might love Pumpkin Carrot Soup or Lentil Pumpkin Curry.
How to Make Carrot and Lentil Soup (Step by Step)
If you’ve ever stood in your kitchen wondering “Where do I even begin?” — don’t worry. I’ve laid out this step-by-step process for making Carrot and Lentil Soup in a way that’s easy to follow, even if it’s your first time cooking with lentils.
This is the kind of meal that builds flavor as it simmers — no rushing, no stress, just one step at a time. Ready? Let’s do this!
Step 1: Warm the Base With Aromatics
In a large soup pot or Dutch oven, heat 1½ tablespoons of olive oil over medium heat. Once shimmering, toss in one chopped onion (any variety will do, but I usually go for yellow or white for a mellow sweetness).
Sauté for about 5 minutes, stirring occasionally, until the onion turns soft and translucent. This is your soup’s flavor foundation — take your time here, and let those natural sugars do their thing.
Need help prepping onions without the tears? Try these preparation tips I use when slicing onions for soups and stews.
Step 2: Add Garlic and Spices to Build Flavor
Next, stir in 2 minced garlic cloves, ½ teaspoon cumin, and ½ teaspoon paprika. Let them cook together for about 1 minute, just until the garlic is fragrant and your kitchen smells like something magical is happening (because it is).
Keep the heat moderate — you want to “bloom” the spices without burning the garlic.
Step 3: Add the Stars — Carrots and Lentils
Now it’s time for the heart of the dish: add 1 lb of sliced or cubed carrots and 1⅓ cups of green or brown lentils (make sure they’ve been rinsed and drained — a quick swirl in a colander will do!).
These two ingredients bring the bulk, the nutrition, and that iconic orange glow.
Tip: No green or brown lentils? Learn about the differences and how to substitute them in my Lentil Pumpkin Curry recipe.
Step 4: Layer in Tomato Paste and Herbs
Spoon in 2 tablespoons of tomato paste, ½ teaspoon dried thyme, and 1 bay leaf. This is where your soup starts to take on a richer, deeper profile. The tomato paste adds umami, while thyme and bay leaf lend an earthy, classic soup aroma.
Stir everything together so it’s coated and well mixed.
Step 5: Pour in the Broth and Simmer Gently
Carefully pour in 6 cups (or 1.5 liters) of low-sodium vegetable broth. Then season with 1 teaspoon salt and a few twists of black pepper (about ⅛ teaspoon).
Give it all a gentle stir, then bring the soup up to a boil. Once it’s bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25 to 30 minutes. Stir once or twice during this time to prevent anything from sticking.
This step-by-step simmering is where the magic happens — the carrots become tender, the lentils soften, and the broth turns silky.
Step 6: Brighten and Balance the Flavor
Once the lentils are tender and the soup looks rich and hearty, turn off the heat. Stir in 1 tablespoon of lemon juice (more if you like a bright tang) and ½ teaspoon onion powder for that extra depth without overwhelming the palate.
Taste your soup here — it’s your chance to adjust! Need more salt? A pinch of pepper? A little more lemon? Go for it.
Step 7 (Optional): Blend for a Creamy Texture
Want your Carrot and Lentil Soup to feel a little creamier without using any dairy? Let the soup cool slightly, then carefully blend about 2 cups of it until smooth (either in a blender or using an immersion blender). Stir the purée back into the pot.
This step-by-step blending trick gives it a silky texture while keeping those cozy, chunky bits.
Step 8: Garnish and Serve
To finish, sprinkle fresh parsley on top and add a drizzle of olive oil if you like a glossy finish. I highly recommend serving this with crusty bread or even better — homemade croutons for dunking.
Looking for more cozy bowls to pair this with? Try my Creamy Pumpkin Chicken Chili for another family favorite.
Tips and Tricks for Perfect Carrot and Lentil Soup
- No blender? No problem! Just mash a bit with a spoon for texture.
- Want spice? Add a pinch of cayenne or red pepper flakes.
- Short on time? Use pre-cut carrots or frozen mirepoix.
- Make it smoky: Sub in smoked paprika instead of regular.
- Add bulk: Stir in a handful of spinach or kale at the end.
Fun fact: My youngest once called this “orange mashed beans soup” — and still asked for seconds.
Storage & Freezing Tips
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Gently on the stovetop or microwave. Add a splash of broth if it thickens too much.
FAQs
Can I use red lentils?
You can, but they’ll break down and give a creamier texture. Still delicious, just different.
Is this soup gluten-free?
Absolutely! Just double-check your broth.
What if I don’t have tomato paste?
You can use a small amount of crushed tomatoes or skip it entirely. The flavor will still be rich.
Can I make this in the slow cooker?
Yes! Combine all ingredients (except lemon juice and parsley) and cook on LOW for 6–7 hours or HIGH for 3–4.
Conclusion
There’s something deeply satisfying about stirring a pot of Carrot and Lentil Soup on a brisk evening — especially when it doesn’t require a ton of effort. This recipe has become one of my go-to meals when I want something warm, nourishing, and fuss-free.
Give it a try, and let me know how it turns out! Tag me at @whattocookslowcooker or drop a comment below. And if you’re still feeling those cozy cravings, check out my Pumpkin Carrot Soup or Crockpot Turkey Pumpkin Chili. There’s a whole autumn feast waiting.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Carrot and Lentil Soup That’ll Warm Your Soul (and Your Schedule!)
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This nourishing, comforting carrot lentil soup combines hearty lentils and tender carrots with their wonderful sweet flavor. It’s SO delicious! It’s a wonderful protein-packed meal the whole family will love!
Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups (1.5 l) low sodium vegetable broth
- 1 to 1 ½ teaspoon fine salt, to taste
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoon fresh parsley, chopped
Instructions
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, reducing the heat to low as needed.
2. Add the garlic, paprika, and cumin and cook, stirring, until fragrant for about 1 minute.
3. Add the carrots, lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the lentils are tender, 25 to 30 minutes.
4. Turn the heat off, stir in lemon juice and onion powder. If the soup is too thick, stir in some water or broth to reach the desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
5. For a creamier texture, let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth, then return the pureed soup to the pot and stir until combined.
6. Finish with fresh chopped parsley and serve with a drizzle of extra virgin olive oil (optional), and plenty of crusty bread or croutons.
Notes
This carrot and lentil soup keeps well in the fridge for 3–4 days and freezes beautifully for up to 3 months.
Let the soup cool completely before storing in airtight containers.
Perfect for meal prep and quick lunches throughout the week.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 225
- Sugar: 6g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil carrot soup, healthy, easy, high-protein, plant-based
