Lentil and Carrot Soup
A hearty, wholesome soup built on a foundation of tender lentils, sweet carrots, and aromatic vegetables. This straightforward stovetop recipe yields a naturally thick, satisfying bowl with a vibrant orange hue and earthy flavor. Perfect for lunch, meal prep, or a light dinner.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 servings (about 6 cups/1.4 L)
Steps
Before you start
- Rinse lentils in a fine-mesh strainer under cold water and pick through for any small stones or debris
- Chop all vegetables before you start cooking—the broth boils quickly
- Use vegetable or chicken broth; avoid very salty varieties as you'll concentrate the soup
Sauté the aromatics
- Heat the olive oil in a large pot over medium heat for 30 seconds until shimmering.
- Add the diced onion, carrot, and celery.
- Stir and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let garlic brown—it will taste bitter. If it looks like it's browning, lower the heat slightly.
Add lentils and broth
- Pour in the 6 cups (1440 ml) of broth and add the rinsed lentils.
- Stir well to combine.
- If using bay leaf and cumin, add them now.
- Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.
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Ready when: Mixture reaches a gentle boil with visible bubbles breaking the surface
Tip: Keep the heat at medium-high rather than high to avoid boiling too vigorously, which can cause lentils to break down and make the soup mushy.
Simmer until lentils are tender
- Once boiling, reduce the heat to medium-low so the soup simmers gently with small, steady bubbles.
- Stir occasionally and simmer uncovered for 25–30 minutes, until the lentils are completely soft and the carrots are very tender.
- The lentils should break easily when pressed against the side of the pot with a spoon.
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Ready when: Lentils are completely tender and break easily when pressed with a spoon; carrots are very soft
Tip: Stir every 8–10 minutes to prevent sticking and ensure even cooking. If the soup gets too thick before the lentils are done, add a bit more broth or water.
Taste and season
- Remove the pot from heat.
- If you added a bay leaf, remove and discard it.
- Taste the soup and add kosher salt and freshly ground black pepper to your preference, starting with ½ teaspoon salt and adjusting as needed.
- If using, stir in the lemon juice for brightness.
- Stir well.
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Ready when: Flavors are balanced to your taste
Tip: Season gradually—you can always add more, but you cannot remove it. Lemon juice brightens the earthy lentil flavor without overpowering it.
Good to know
Tips
- For extra creaminess without dairy, add ¼ cup (60 ml) of unsweetened coconut milk or heavy cream at the end of cooking and stir until just blended.
- This soup freezes beautifully and tastes even better the next day as flavors meld. Make a big batch and freeze in portions for quick weeknight meals.
- Add wilted spinach or chopped fresh kale in the last 2 minutes of cooking for extra greens and nutrition without changing the cooking time significantly.
- Serve with crusty bread, croutons, or a dollop of plain yogurt for added texture and richness.
Make ahead
Prepare and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if the soup has thickened too much.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed.
Substitutions
- dry brown or green lentils → Red lentils (¾ cup / 150 g). Red lentils cook faster (15–20 minutes) and break down more easily, resulting in a creamier soup. Add them after sautéing the aromatics and bring to a boil, then simmer for 20 minutes.
- medium carrots → Sweet potato (2 medium, about 400 g, peeled and diced). Adds natural sweetness and creaminess. Adjust cooking time to 30–35 minutes as sweet potato takes slightly longer to soften than carrots.
- extra-virgin olive oil → Butter (1.5 tablespoons / 22 g). Use unsalted butter for a richer, more classic soup. Melt over medium heat before sautéing vegetables.
- vegetable broth or chicken broth → Chicken broth. Adds deeper savory flavor. Use the same quantity (6 cups / 1440 ml).
