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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
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 8
Calories 272 kcal

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.

Video

Nutrition

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
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