Of all the quick and satisfying weeknight dinners, Carrot Lentil Soup truly hits the spot. Loaded with tender lentils and sweet sliced carrots, it simmers into a cozy, cumin-spiced meal in one pot. With just 40 minutes of hands-off cooking, this nourishing bowl brings warmth and simplicity to any busy evening.
This post may contain affiliate links. Please read my disclosure policy .
Ingredients for Carrot Lentil Soup
For the soup
- Olive oil – A good glug to get everything started.
- Yellow onion – Finely chopped for a sweet, mellow base.
- Garlic – Freshly minced for that aromatic kick.
- Carrots – Peeled and sliced into rounds for a hearty texture.
- Brown lentils – Rinsed well to keep the soup clean and earthy.
- Vegetable broth – Use a quality one for the best flavor.
- Ground cumin – Adds that warm, cozy spice.
- Salt – A must-have to bring all the flavors together.
- Black pepper – Just a pinch for a little bite.
For the garnish
- Fresh parsley – A bright, herby finish to top it all off.
Cook Time for Easy Carrot Lentil Soup
I love how this Carrot Lentil Soup comes together without a fuss. It’s one of those meals that feels like a warm hug but doesn’t keep you tied to the stove.
You can whip it up in under an hour, which is perfect for those nights when you need something wholesome and fast.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
If you’re looking for more quick and healthy ideas, I have a whole collection of healthy soup recipes that are just as simple and satisfying.
How to Make Carrot Lentil Soup Recipe
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until the oil shimmers. Add 1 medium finely chopped yellow onion and cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent.
Step 2: Build the Flavor Base
Add 3 cloves of minced garlic to the pot and cook, stirring constantly, for 1 minute until the garlic becomes fragrant. This sautéed onion garlic lentil blend creates the most wonderful aroma that fills your kitchen.
Step 3: Combine and Simmer
Stir in 1 pound of sliced carrots, 1 cup of rinsed brown lentils, 6 cups of vegetable broth, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Increase the heat to high and bring the mixture to a boil, stirring occasionally.
Step 4: Cook to Perfection
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 to 35 minutes, or until the lentils are tender and the carrots are easily pierced with a fork. This simmered lentil carrot stew develops incredible depth as it cooks.
Step 5: Serve and Enjoy
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving. This tender carrot parsley infused soup is just as beautiful as it is delicious.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this Carrot Lentil Soup countless ways depending on what’s in my pantry and who’s coming for dinner. Here are my favorite little twists that make this recipe truly yours.
- Spice it up: For a different flavor profile, try adding a teaspoon of smoked paprika or a pinch of red pepper flakes when you add the cumin. It transforms this into a savory spiced carrot lentil potage with a gentle kick.
- Creamy version: Stir in a half cup of coconut milk during the last 5 minutes of cooking for a luxurious, dairy-free creamy twist. It makes this vegan carrot lentil soup even more comforting.
- Texture preference: If you prefer a smoother soup, use an immersion blender to puree it partially or completely after cooking. I love it both ways – chunky like a stew or silky smooth.
- Make ahead: This soup stores beautifully! It will keep in the refrigerator for up to 5 days and freezes well for 3 months. For more freezer-friendly options, check out my fall soup recipes collection. Reheat gently on the stove, adding a splash of broth or water if it’s thickened too much.
If you enjoy this kind of hearty, plant-based meal, you might also love my butternut squash soup – it has that same creamy, comforting quality that makes weeknights feel special.
Carrot Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 pound carrots peeled and sliced into 1/4-inch thick rounds
- 1 cup brown lentils rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- fresh parsley chopped for garnish
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
- Stir in the sliced carrots, rinsed lentils, vegetable broth, cumin, salt, and black pepper. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 to 35 minutes, or until the lentils are tender and the carrots are easily pierced with a fork.
- Taste the soup and adjust the seasoning with more salt and pepper if desired. Ladle into bowls and garnish with freshly chopped parsley before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This Carrot Lentil Soup isn’t just comforting—it’s packed with nutrients that make you feel good from the inside out. I love knowing that a simple bowl can nourish my family while tasting absolutely delicious.
Lentils bring plant-based protein and fiber to the table, keeping you full and satisfied, while carrots add a boost of vitamin A and natural sweetness. Together, they create a heart-healthy soup recipe that’s as wholesome as it is flavorful.
If you’re looking for more nutrient-packed ideas, my healthy soup recipes collection is filled with bowls that love you back. For another fiber-rich option, try my minestrone soup—it’s another family favorite that’s both filling and nutritious.
According to the British Heart Foundation, soups like this can be an excellent way to support cardiovascular health while enjoying a satisfying meal.
A Lighter Version of Easy Carrot Lentil Soup
Sometimes you want all the comfort of this Carrot Lentil Soup with a lighter touch. Maybe you’re watching your calories or simply prefer a brighter, cleaner flavor profile. Either way, a few simple tweaks can make this already healthy soup even lighter.
Reduce the olive oil to just one tablespoon—it’s still enough to sauté your aromatics without losing flavor. You can also use low-sodium vegetable broth to control the salt content while letting the natural sweetness of the carrots shine through.
For more lightened-up meal ideas, explore my fall soup recipes where you’ll find plenty of brothy, vegetable-forward options. If you enjoy chicken-based soups, my chicken soup recipe offers another light yet comforting alternative.
Thoughtful Tips for Special Diets
I’ve shared this Carrot Lentil Soup with friends who follow various eating plans, and I’ve learned a few adaptations along the way. Whether you’re managing blood sugar or simply being more sugar-conscious, small changes can make this recipe work beautifully for your needs.
For a diabetic-friendly version, you can emphasize the natural sweetness of the carrots without adding any sweeteners—the simmering process really concentrates their flavor. Using a natural sweetener like a touch of stevia at the end can balance acidity if needed, but I find this soup usually doesn’t require it.
Portion control is your friend here. This soup is naturally low glycemic thanks to the fiber-rich lentils and carrots, but enjoying a reasonable bowl alongside a protein like a hard-boiled egg or a slice of whole-grain toast makes for a well-rounded, blood sugar friendly meal.
How to Serve Carrot Lentil Soup
I’ll never forget the first time I served this Carrot Lentil Soup to my book club—the quiet that fell over the room as everyone took their first spoonful, followed by a chorus of “oh, this is good.” There’s something about sharing a warm, homemade soup that brings people together like nothing else.
I love serving this soup with a thick slice of crusty whole-grain bread for dipping—it’s perfect for soaking up every last bit of that cumin-spiced carrot broth soup. For a fresh contrast, a simple side salad with bitter greens like arugula or radicchio balances the soup’s earthiness beautifully.
If you’re planning a soup-themed meal, pair this with my cream of broccoli soup for a lovely variety of flavors and textures. And for those who enjoy global flavors, my tom kha gai soup offers a completely different but equally comforting experience.
Mistakes to Avoid
I’ve made my share of mistakes with this Carrot Lentil Soup over the years—we all have those kitchen moments we’d rather forget! Learning from them has helped me perfect this recipe, and I’m happy to share what I’ve discovered so you can avoid the same pitfalls.
Don’t rush the sautéing step. Taking the time to properly cook your onions and garlic until they’re fragrant and golden makes all the difference in building that deep, savory foundation for your savory spiced carrot lentil potage. If you skip this step, your soup will lack complexity.
Be careful with the liquid ratio. Too much broth and your simmered lentil carrot stew becomes watery; too little and it turns thick like porridge. Remember that lentils absorb liquid as they cook, so start with the recommended amount and add more gradually if needed.
Season as you go rather than all at the end. I learned this the hard way when I once made an overly salty batch! Taste your soup after each major addition—after sautéing, after adding broth, and again before serving. This way, you can adjust gradually until it’s perfectly balanced.
For more cooking tips that help avoid common kitchen mishaps, check out my butternut squash soup recipe where I share similar lessons learned. And if you’re looking for another forgiving recipe that’s hard to mess up, my chicken taco soup is wonderfully flexible with ingredients and timing.
According to BBC Good Food, proper spicing technique is crucial for developing the full flavor profile in vegetable-based soups like this one.
How to Store Carrot Lentil Soup
This Carrot Lentil Soup actually improves overnight as the flavors meld together—I always make extra because it’s one of those magical dishes that tastes even better the next day. I remember my grandmother would make a huge pot on Sunday and we’d enjoy it throughout the week, each day discovering new depths of flavor.
Let your soup cool completely before storing—I usually transfer it to a wide, shallow container to speed up the cooling process. Once cooled, portion it into airtight containers and refrigerate for up to 5 days. The lentils will continue to absorb liquid, so you might need to add a splash of broth or water when reheating.
This soup freezes beautifully for up to 3 months. I like freezing individual portions in mason jars (leave about an inch of space at the top for expansion) for quick lunches. Thaw overnight in the refrigerator, then reheat gently on the stove, stirring occasionally.
When reheating, do it slowly over medium-low heat to preserve the texture of your tender carrot parsley infused soup. If you’re in a hurry, the microwave works too—just stir every minute to ensure even heating.
For more make-ahead meal ideas, my slow cooker Italian beef soup is another excellent freezer-friendly option. And if you love meal prepping like I do, you’ll appreciate my pesto meatball soup which also stores and reheats beautifully.
Try This Carrot Lentil Soup Yourself
I hope this Carrot Lentil Soup becomes a cherished recipe in your kitchen just as it has in mine. There’s something deeply satisfying about creating a nourishing meal from simple ingredients—it connects us to traditions, to our bodies, and to the people we share it with.
I’ll never forget the first time my daughter asked for seconds of this soup—her little face lit up with each spoonful, and she declared it “the cozy kind of food.” Those are the moments that make cooking worth every minute spent in the kitchen.
Whether you’re cooking for a busy weeknight or a leisurely weekend meal, this easy carrot lentil soup will welcome you with its warmth and nourishment. Don’t be afraid to make it your own—add a pinch of your favorite herbs, adjust the spices to your taste, or throw in whatever vegetables need using up in your fridge.
If you enjoy this vegan carrot lentil soup, you might also love my Mexican sweet potato chicken soup for another flavor adventure. For more hearty vegan soup options, explore my fall soup collection, or try the sweet potato chicken soup recipe if you’re craving something with poultry.
Looking for more comfort in a bowl? My fall soups roundup has plenty of inspiration, and the chicken soup remains a classic for good reason. Whatever you choose to make next, I hope it brings you as much joy as this carrot lentil soup recipe has brought to my family.
Frequently Asked Questions
Can I use canned lentils instead of dried?
Absolutely! If you’re short on time, canned lentils work well in this Carrot Lentil Soup. Just rinse them thoroughly and add them during the last 10 minutes of cooking since they’re already tender. You’ll need about 3 cups of canned lentils to replace 1 cup of dried.
How can I make this soup creamier?
For a creamier texture, blend about half of the soup using an immersion blender or regular blender, then stir it back into the pot. You can also add a splash of coconut milk or cream at the end—it complements the spices beautifully in this cumin-spiced carrot broth soup.
What can I substitute for cumin?
If you’re out of cumin, try smoked paprika, coriander, or even a mild curry powder. Each will create a different flavor profile but still work wonderfully with the sautéed onion garlic lentil blend. Start with half the amount and adjust to taste.
Can I freeze carrot lentil soup?
Yes, this soup freezes exceptionally well! Cool it completely, then transfer to freezer-safe containers leaving about an inch of space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
More Cozy Soup Recipes You’ll Love
If this carrot lentil soup warmed your heart, wait until you try these other comforting bowls from my kitchen.
- Butternut Squash Soup – Silky smooth with a touch of maple sweetness that makes every spoonful pure comfort.
- Chicken Taco Soup – All your favorite taco flavors in a hearty, weeknight-friendly bowl that everyone adores.
- Pesto Meatball Soup – Juicy meatballs and vibrant pesto come together in this Italian-inspired comfort classic.
- Slow Cooker Italian Beef Soup – Tender beef and vegetables simmered all day in rich herbs for the ultimate hands-off meal.
- Mexican Sweet Potato Chicken Soup – A slightly spicy, wonderfully hearty soup that brings south-of-the-border flavors to your table.
- Cream of Broccoli Soup – Creamy, dreamy, and packed with green goodness that even picky eaters will love.
