Carrot & Lentil Soup

Sharing is caring!

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!)