Carrot and Lentil Soup

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.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: people

Calories: 327kcal

Author: Veronika's Kitchen

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
½ teaspoon dried oregano
½ teaspoon dried thyme
salt to taste

Instructions

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

Notes

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. After it’s completely cooled off, transfer to an air-tight container and refrigerate for 4-5 days.

Nutrition