Carrot and Lentil Soup

Name: Carrot and Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1 large onion (chopped); 1 rib celery (chopped); 3 carrots (diced); 2 cups green lentils (rinsed); 15 ounces crushed tomatoes; 8 cups vegetable broth; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; salt to taste

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This Carrot and Lentil Soup is a hearty and flavorful dish that will be perfect for cold Winter weather. Made with a few simple pantry ingredients, this recipe is freezer friendly and great for meal prep.

Carrot and lentil soup, topped with Parmesan cheese and parsley, in a bowl with a spoon.

If you are looking for a simple comfort meal that is made with a few healthy pantry ingredients, try this amazing Lentil and Carrot Soup. Packed with green lentils and vegetables, this recipe very hearty and flavorful. Plus, it’s perfect for meal prep and you can easily make a double batch and freeze it for future.

This dish is one of my favorites for Winter Recipes, together with White Bean Vegetable Stew, Chili Soup, Vegetable Noodle Soup, and Dutch Oven Beef Stew. They are all made in one pot and perfect for cold weather.

Soup, name with carrots and lentils, in a Dutch oven pot.

Ingredients and Substitution

Onion, Celery. These two ingredients are the base of pretty much all soups and stews. After properly searing them, they will provide the best aroma and flavor to the dish.
Carrots. Try to use fresh carrots, as they will have a sweeter touch and crunchy texture.
Lentils. Green lentils are my favorite in this recipe, though you easily can change it to brown or red variety. Also, I wouldn’t use French lentils here, as they don’t have that creamy texture.
Crushed tomatoes. You can easily substitute it with diced tomatoes or tomato sauce.
Broth. Use good quality vegetable broth with natural ingredients, as it’s the base of the dish. If you don’t follow a vegan diet, you can also use chicken broth or stock.
Seasoning. For this recipe, I usually use a mix of dried oregano and thyme. Although, you can also use Italian seasoning mix.
Add more greens. Sometimes, I like to add some leafy greens to this dish, like spinach, kale, or Collard greens.

Separate ingredients for Lentil and Carrot Soup.

How to make it

Preheat a pot over medium heat and add 2 tbsp olive oil.

Add chopped onion and celery and cook for about 10 minutes or until it’s translucent and starts to caramelize.

Process photos of searing onion and celery.

Then add diced carrots and cook for another 3-5 minutes.

Process photos of adding chopped carrots to onions and celery.

Add 2 cups rinsed lentils, 15 oz crushed tomatoes, 8 cups vegetable broth, ½ tsp dried oregano, and ½ tsp dried thyme. Stir and increase the heat to bring everything to boil.

Process photos of adding lentils, crushed tomatoes, seasoning, and broth to the soup.

When starts simmering, reduce the heat to low, cover with the lid and cook for about 30 minutes or until the lentils are cooked through and tender.

Process photos of soup before and after cooking.

Tips for best results

Choose the right pot. For best results, try to use a pot with a heavy bottom or a Dutch oven. It will help you to properly sear the vegetables and will evenly distribute the heat for better cooking.
Texture. I prefer my soup with whole lentils and carrots. If you like your soup to be creamier, your can blend a part of it in a food processor or a blender and add it back to the pot.
Add more veggies. To make this soup even more hearty, sometimes I like to add more veggies, like sweet potatoes, parsnip, and greens.

How to store

How to refrigerate. After it’s completely cooled off, transfer to an air-tight container and refrigerate for 4-5 days.
How to freeze. This soup is perfect for freezing. Make sure you use a freezer-safe air-tight container and you can freeze it for up to 3 months. To thaw, just leave it in the fridge overnight.
How to reheat. You can reheat it in a pot or a sauce pan over medium heat.

Carrot and lentil soup in a bowl with a spoon.

Frequently Asked Questions

What type of lentil shall I use?

For this recipe, I prefer to use green lentils, but you can easily substitute it with red or brown variety. I would not recommend to use French lentils, as they are quite hearty and you won’t have the classic creamy texture.

Do I need to soak the lentils before cooking?

No, in general, lentils don’t need to be soaked before cooking. You can just rinse them well and then add to the pot.

What shall I serve it with?

I like to serve it with some grated Parmesan cheese and chopped parsley. Homemade bread, like Easy Dinner Rolls or Potato Rolls, will be a perfect addition to the meal.