Lentil and Carrot Soup

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Lentil and carrot 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 lentil and carrot 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 Lentil and Carrot 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 Lentil and Carrot Soup?

Lentil and carrot soup pairs perfectly with my buttermilk cornbread muffin recipe!

Or you could pair it with any type of bread. Anything from a slice of sourdough, a seedy whole-grain bread, or baguette will work with the lentil and carrot soup.

Serving the lentil and carrot 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

Lentil and carrot 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.

Lentil and carrot 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!)