Carrot and Red Lentil Soup

Y’all, there’s just something about a warm bowl of soup on a chilly Texas evening, especially when it comes together in a snap. Last week, we had one of those surprise cold fronts roll through, and I needed something comforting fast. This carrot and red lentil soup was the perfect solution! It’s packed with flavor, super nutritious, and even the kiddos gobble it up. I’ve made this recipe countless times in my kitchen, tweaking it just so, and I promise you, it’s a winner. This is a simple, hearty, and delicious soup that your family will love.

Why This Recipe Works

As a busy mom, I’m always on the lookout for recipes that are quick, easy, and healthy. This carrot and red lentil soup ticks all the boxes! Here’s why it works so well:

• Quick and Easy: This soup comes together in about 30 minutes, perfect for weeknight dinners.
• Kid-Approved: The slightly sweet carrots and mild lentils make this soup surprisingly kid-friendly. My two littles slurp it right down!
• Nutritious and Filling: Packed with vitamins, fiber, and protein, this soup is a healthy and satisfying meal.
• Make-Ahead Friendly: You can easily make this soup ahead of time and reheat it later. The flavors actually deepen overnight!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 6 cups vegetable broth (or chicken broth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh cilantro or parsley, chopped (for garnish)
• A squeeze of fresh lemon juice (optional)

Ingredient Notes

Carrots: Of course, carrots are the star of the show! Use regular orange carrots, or get fancy with rainbow carrots for a pop of color. Make sure to chop them into uniform sizes so they cook evenly.

Red Lentils: Red lentils cook quickly and break down easily, giving the soup a creamy texture without needing any cream. Be sure to rinse them well before using.

Vegetable Broth: I prefer vegetable broth for its mild flavor, but chicken broth works just as well if that’s what you have on hand. You can even use water with a bouillon cube in a pinch.

Spices: The cumin, coriander, turmeric, and red pepper flakes add warmth and depth of flavor to the soup. Feel free to adjust the amounts to your liking. If you’re sensitive to spice, omit the red pepper flakes.

Step-by-Step Instructions

Step 1: Sauté the Aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, cumin, coriander, turmeric, and red pepper flakes (if using) and cook for another minute, until fragrant. The aroma will fill your kitchen!

Step 2: Add the Carrots and Lentils. Add the chopped carrots and rinsed red lentils to the pot. Stir to coat them with the spices and cook for a couple of minutes, stirring occasionally. This helps to toast the spices and bring out their flavor.

Step 3: Simmer the Soup. Pour in the vegetable broth and diced tomatoes (with their juices). Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and carrots are tender. After testing this several times, I learned that simmering the soup covered helps the flavors meld together beautifully.

Step 4: Blend (Optional). If you prefer a completely smooth soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids! I usually leave mine a little chunky for some added texture.

Step 5: Garnish and Serve. Ladle the soup into bowls and garnish with fresh cilantro or parsley. A squeeze of fresh lemon juice adds a bright, zesty finish. Serve hot and enjoy!

Expert Tips from My Kitchen

• Adjust the Consistency: If the soup is too thick, add more broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.
• Spice it Up (or Down): Adjust the amount of red pepper flakes to control the heat level. For a milder soup, omit them altogether. For extra heat, add a pinch of cayenne pepper.
• Make it Creamier: For an even creamier soup, stir in a dollop of Greek yogurt or coconut milk after blending.
• Add Protein: For a heartier soup, add cooked chicken, sausage, or chickpeas.
• Kid-Friendly Tip: My kids love this soup with a grilled cheese sandwich! It’s a perfect comforting meal.
• Make-Ahead Magic: This soup is even better the next day! The flavors meld together and deepen overnight. Store it in the refrigerator and reheat gently on the stovetop or in the microwave.
• Freezer-Friendly: This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.

Storage & Meal Prep

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months.

Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Make-Ahead: This soup is a great make-ahead option! You can make the entire soup ahead of time and store it in the refrigerator or freezer. Alternatively, you can chop the vegetables a day or two in advance and store them in the refrigerator until you’re ready to cook.

Substitutions & Variations

Gluten-Free: This soup is naturally gluten-free!

Dairy-Free: This soup is dairy-free as written. If you want to add creaminess, use coconut milk instead of dairy cream.

Vegetarian/Vegan: This soup is vegetarian and can easily be made vegan by ensuring you use vegetable broth.

Sweet Potato Variation: Swap half of the carrots for sweet potatoes for a slightly sweeter and earthier flavor. I’ve tried this, and it’s delicious!

Curried Carrot and Lentil Soup: Add 1-2 teaspoons of curry powder along with the other spices for a warm, fragrant twist.

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! This soup is fantastic made ahead of time. The flavors meld together and deepen overnight, making it even more delicious. Just store it in an airtight container in the refrigerator and reheat when you’re ready to eat.

How do I know when the lentils are done?

The lentils are done when they are tender and have mostly broken down. They should be soft and easily mashed with a spoon. If they’re still firm, continue simmering the soup for a few more minutes.

Can I use different types of lentils?

While red lentils are ideal for this recipe because they cook quickly and break down easily, you can use brown or green lentils if that’s what you have on hand. Just keep in mind that they will take longer to cook, so you’ll need to adjust the simmering time accordingly.

How long does this soup last?

This soup will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container to keep it fresh. For longer storage, you can freeze it for up to 3 months.

Is this soup kid-friendly?

Yes, it is! The slightly sweet carrots and mild lentils make this soup surprisingly appealing to kids. My little ones love it! You can also blend it until completely smooth if your kids prefer a smoother texture.

Can I add other vegetables?

Definitely! Feel free to add other vegetables like celery, potatoes, or zucchini. Just add them along with the carrots and lentils and adjust the cooking time as needed.

What can I serve with this soup?

This soup is delicious on its own, but it’s also great with a side of crusty bread, a grilled cheese sandwich, or a simple salad. A dollop of Greek yogurt or sour cream is also a nice addition.

Serving Suggestions

This soup is fantastic served with a hunk of crusty bread for dipping. A simple green salad with a lemon vinaigrette also pairs nicely. For a heartier meal, serve it alongside a grilled cheese sandwich or a baked potato.

For a pretty presentation, garnish each bowl with a swirl of Greek yogurt or coconut milk, a sprinkle of fresh herbs, and a drizzle of olive oil.

Portion sizes will depend on your family’s appetite. I usually serve about 1 1/2 cups of soup per person. For kids, you may want to start with a smaller portion.

This simple Carrot and Red Lentil Soup is a tasty way to add some healthy food to your menu.

So there you have it, y’all! My go-to recipe for carrot and red lentil soup. It’s simple, satisfying, and perfect for those busy weeknights when you need a warm and comforting meal on the table in a hurry. I hope you and your family love it as much as we do! Give it a try and let me know what you think in the comments below. And don’t forget to sign up for my newsletter for more delicious and family-friendly recipes. Happy cooking, friends!

Print