Name: The Best Carrot and Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 4 large carrots, sliced; 1 cup dried red or brown lentils, rinsed; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh lemon juice

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I like making this carrot and lentil soup when I want something nourishing, comforting, and simple. It’s smooth, naturally hearty, and full of warm flavors that make it perfect for a cozy lunch or an easy dinner. I enjoy how it feels wholesome while still being very satisfying.

Why You’ll Love This Recipe

I love this recipe because it uses basic ingredients and turns them into something deeply comforting. I enjoy how the lentils make the soup filling while the carrots add natural sweetness. It’s also easy to customize, budget-friendly, and great for meal prep, which makes it one I come back to often. The Best Carrot and Lentil Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, chopped
garlic
carrots, sliced
dried red or brown lentils
vegetable broth
ground cumin
ground coriander
paprika
salt
black pepper
lemon juice

Directions

I start by heating olive oil in a large pot over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic and spices until fragrant. I add the carrots and lentils, stirring to coat them in the spices. I pour in the vegetable broth and bring everything to a simmer. I let the soup cook until the carrots and lentils are tender. Once cooked, I blend the soup until smooth or leave it slightly chunky, depending on my mood. I finish with lemon juice and adjust the seasoning before serving.

Servings and timing

I usually get about 4 servings from this soup. Prep time takes around 10 minutes, and cooking time is about 30 minutes. The total time comes to roughly 40 minutes.

Variations

I sometimes add ginger for extra warmth or chili flakes for a bit of heat. When I want it creamier, I stir in coconut milk at the end. I also like adding fresh herbs such as parsley or cilantro for a brighter finish. If I want more texture, I keep part of the soup unblended.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much. The Best Carrot and Lentil Soup

FAQs

Can I use canned lentils instead of dried?

I usually prefer dried lentils, but canned lentils work if I reduce the cooking time and liquid slightly.

Is this soup freezer-friendly?

I freeze this soup often, and it keeps well for up to 3 months.

Do I need to soak the lentils first?

I don’t soak red or brown lentils since they cook quickly.

Can I make this soup spicy?

I add chili powder or cayenne pepper when I want extra heat.

What can I serve with carrot and lentil soup?

I like serving it with crusty bread or a simple side salad.

Conclusion

I find this carrot and lentil soup to be a comforting, nourishing dish that’s easy to make and full of flavor. It’s one of those reliable recipes I enjoy turning to when I want something warm, healthy, and satisfying.