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Carrot & Lentil Soup in white bowl with a fancy swirl next to a slice of corn bread.

Carrot & Lentil Soup

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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


  • 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
The picture displays all the ingredients needs to make carrot and lentil soup atop a wooden cutting board.  Ingredients pictured include: one cup of water, Trader Joe's 21 seasoning salute, one can of crushed tomatoes, 2 cartons of vegetable broth, olive oil, half a red onion, dried lentils, baby spinach leaves, 2 large carrots, 2 stalks of celery, 2 cloves of garlic, 1 bay leaf, dried barley, pepper, and white vinegar.
Carrot & Lentil Soup Ingredients

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).


  • 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.


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!

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 and lentil soup in a white bowl with a decorative swirl next to a piece cornbread.

Carrot & Lentil Soup

Sheri Gaw, RDN, CDCES
Carrot and lentil soup is warm and inviting on a cool evening or anytime comfort is needed.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 8
Calories 272 kcal


  • large pot
  • cutting board
  • knife
  • colander


  • 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


  • 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.



Calories: 272kcalCarbohydrates: 45gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1040mgPotassium: 790mgFiber: 18gSugar: 7gVitamin A: 4393IUVitamin C: 11mgCalcium: 74mgIron: 5mg
Keyword dairy free, healthy, plant based, vegan, vegetarian
Tried this recipe?Let us know how it was!

6 thoughts on “Carrot & Lentil Soup”

  1. Diane DeLeo Welsh

    5 stars
    Hi Sheri! I just made this and it is delish. So hearty, great textures and flavors. We will make this again for sure.

  2. Mary Ann Gelzaines

    5 stars
    The lentil soup was very delicious. It was perfect for the cold weather. I will be making this soup more often.

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