Carrot and lentil soup is just what you need on a cool night or anytime comfort is needed. It is a soup that is warm, relaxing, and nourishing. If you are looking for a recipe that is packed with good nutrition and contentment, look no further than carrot and lentil soup!
What You’ll Need
Ingredients:
- 1/2 a large onion (red or yellow), chopped
- 2 tablespoons of olive oil
- 2 large carrots, sliced
- 2 stalks of celery, chopped
- 2 cloves of garlic, minced
- 1 bay leaf
- 1, 14.5 ounce can of crushed tomatoes
- 2 cups of dry brown lentils
- 8 cups of vegetables broth
- 1/3 cup of barley
- 1 cup of water
- 1/2 teaspoon (or to taste) of Trader Joe’s 21 seasoning salute or your favorite seasoning
- 1 tablespoon of white vinegar
- 2 large handfuls of baby spinach leaves
- ground pepper to taste
Kitchen tools:
- knives
- cutting board
- large pot
How to Make Carrot and Lentil Soup
First, get your cutting board and knife ready to chop those veggies! You’ll need to dice half a large onion, chop two stalks of celery, slice two large carrots, and mince two cloves of garlic.
Next, over medium heat, add 2 tablespoons of olive oil to a large pot. Add onions, celery, and carrots to the pot. Cook until tender, 3-4 minutes.
Next, add minced garlic, one bay leaf, and seasoning of choice. Cook for two minutes. I prefer to use Trader Joe’s 21 seasoning salute.
Rinse dried lentils and barley under cold running water, then add broth to the pot. Next, add broth, water, and a can of crushed tomatoes (not drained).
Bring soup to a boil. Reduce the heat and simmer for 1 hour.
After an hour, turn off the heat. Add the baby spinach leaves, vinegar, and more seasoning (if desired).
Variations
- Instead of brown lentils, green or black lentils can be used, although do not use red lentils in this recipe. Red lentils quickly become mushy when cooked. A smooth consistency works well for many soup recipes, but this recipe is meant to have texture.
- I like to season the carrot and lentil soup with Trader Joe’s 21 seasoning salute, although many other seasonings can be used. Other possible seasonings that can be used include: lemon pepper, curry powder, basil, or oregano, etc.
- Other veggies can be added to the carrot and lentil soup. Use what you have on hand! Sometimes I’ll add diced potatoes or mushrooms.
- Any whole grain can take the place of barley. For example, farro, quinoa, or whole wheat couscous would be great substitutes.
- Any leafy green can take the place of baby spinach leaves. For example, baby kale, Swiss chard, or arugula would be great as well.
- If you are looking to reduce the sodium content in the carrot and lentil soup, opt for fresh tomatoes or diced canned tomatoes with no added salt.
- Instead of mincing garlic manually, try Dorot Garden’s Crushed Garlic.
FAQs
What Goes Well with Carrot and Lentil Soup?
I personally feel a slice of bread is a great accompaniment to soup. Anything from a slice of sourdough, a seedy whole-grain bread, or baguette will work with the carrot and lentil soup.
My go-to bread with carrot and lentil soup is homemade cornbread! Who doesn’t love a slice of hot and fresh out of the oven cornbread?
Serving the carrot and lentil soup with a salad is also a fantastic idea! If you know me, you know my saying, “the more veggies, the better!”
A simple side salad is all that is needed with the carrot and lentil soup since it is already a pretty well-balanced meal within it’s self. Just combine a combo of your favorite leafy, greens such as kale, romaine lettuce, arugula, baby spinach leaves, or baby Swiss Chard and a few other veggies you have around such as cherry tomatoes, mushrooms, or peppers. And to top it off, drizzle a bit of olive oil or avocado oil and red wine, balsamic, or white vinegar and perhaps a sprinkle of seeds or nuts.
Make ahead/ storage/ reheat tips
Carrot and lentil soup is one of those recipes that I can savor throughout the whole week because it makes such a large batch. For my two daughters and I, it can easily last us 2-3 days.
It is safe to refrigerate carrot and lentil soup for 3-4 days, but for any longer length of time, it should be frozen. It can be stored in the freezer for up to 3 months when it is stored in a freezer bag.
Carrot and lentil soup can be reheated over the stove in a pot or in the microwave. I love taking it to work for lunch or reheating for dinner after a long day!
I hope that you give this recipe a try and find you love it too! As always, please rate it and let me know what you think. Your feedback is very important to me.
Looking for other plant-based lentil soup recipes? Give these a try!
- 1-Pot Everyday Lentil Soup by Minimalist Baker
- Lentil Vegetable Soup by Forks Over Knives
- Best Lentil Soup by Cookie + kate
If you need another warm, comforting meal, you should check out my Zucchini Stew post.
You might also enjoy my Pesto Tofu recipe.
Or read about: What to Dip in Hummus? (15 Savory & Sweet Options!)
Carrot & Lentil Soup
Equipment
- large pot
- cutting board
- knife
- colander
Ingredients
- 1/2 large onion red or yellow, chopped
- 2 tbsp olive oil extra virgin
- 2 large carrots sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 bay leaf
- 14.5 oz. can of crushed tomatoes
- 2 cups dry lentils green, brown, or black
- 8 cups vegetable broth
- 1/3 cup barley
- 1 cup water
- 1/2 tsp. Trader Joe's 21 seasoning salute or favorite seasoning basil, lemon pepper, or curry powder are great alternatives
- 1 tbsp. vinegar white
- 2 cups baby spinach leaves
- ground pepper to taste
Instructions
- Heat oil a large pot over medium heat.
- Add onions, celery, and carrots.
- Cook vegetables until tender, 3-4 minutes.
- Add garlic, bay leaf, seasoning of choice, and cook for 2 minutes.
- Stir in lentils and barley, add broth, water, and tomatoes.
- Bring pot to a boil.
- Reduce heat and simmer for 1 hour.
- Turn off heat, add baby spinach leaves, vinegar, pepper, and more seasoning to taste.
The lentil soup was very delicious. It was perfect for the cold weather. I will be making this soup more often.
I am so glad you enjoyed it!
I will definitely try this Lentil soup recipe. It looks so delicious.
Great! I hope you love it!