This carrot and lentil soup is literally the best lentil soup you have ever had. It is tasty, nutritious and filling. Plus it's super easy to make and quick for a scratch recipe made with dried legumes. Lentils are the perfect texture and have a mild, earthy flavor, and they're complemented by the sweet flavor of carrots, sweet potatoes, and butternut squash. Crushed tomatoes add a nice tang to the broth and the simple seasonings really bring out the comfort.

This is the perfect Saturday recipe, when you have a little extra time to cook and you can enjoy this all weekend. Eat a bowl with some crusty bread or a grilled cheese sandwich for the ultimate vegan comfort food. Perfect for soup season!
What are lentils?
Lentils are a type of legume that is sometimes called a pulse. They are high in protein and fiber and also a good source of non-heme (non animal) iron.
Lentils do not need to be soaked overnight and cook much quicker than beans. Lentils have a mild earthy flavor and a soft texture that makes them a very versatile ingredient. Plus, they are cheap and easy to cook, which is why they make great soup and are the star of this vegan lentil soup recipe.
There are several different types of lentils out there. I highly recommend sticking with dry brown or green lentils for this one! They're easy to find, very affordable, and will hold their texture really nicely.
Why you’ll love this Easy Carrot and Lentil Soup
- Made with super simple ingredients and pantry staples
- Inexpensive and incredibly filling soup the whole family will enjoy
- Packed with plant-based protein from the lentils
- Completely vegan - no animal products required
- Easily the best lentil soup you'll ever try!
- Loaded with fall flavors, like carrots, sweet potato, butternut squash, and more
- Makes a complete meal on its own (or serve it with bread or a nice sandwich)
- Great way to meal prep for a busy week
Ingredients for Lentil and Carrot Soup
The main ingredients for this epic vegan soup are so basic, which is part of the appeal. You can find them year round and they're both affordable and nutritious.
- Dry lentils: I like to use green or brown lentils for this recipe. Red lentils taste great, but they break down too fast and lose their texture.
- Water: No need for overpriced vegetable stock for this lentil carrot soup. You'll build flavor as you prepare the ingredients.
- Olive oil
- Onion
- Garlic
- Carrots: I love using carrots and other starchy orange veggies in this soup because they impart a nice sweetness and take on a creamy, toothsome texture as they soak up the broth.
- Sweet potatoes
- Butternut squash
- Crushed tomatoes: The acidity of tomatoes makes the broth even more satisfying and adds a little contrast to all those sweet veggies.
- Seasonings: Keep it simple with Italian seasoning, salt, and black pepper.
Bonus tip: This soup is phenomenal for meal prep and the flavors develop even more as it rests in the fridge. Make a big batch and enjoy easy meals all week!

How to Make Carrot and Lentil Soup
This recipe is an easy cook. I like to sauté my veggies as I think it imparts a superior flavor profile but if you prefer to just throw all the ingredients in a pot and boil them, it will still taste good.
- Rinse the lentils in cold water to then add to a large pot with water and bring to a boil set a timer for 25 minutes.
- In a large sauté pan over medium heat add olive oil, onion and garlic and cook until fragrant about 5 minutes.
- Add carrots, butternut and sweet potatoes, season with salt and cook for 5 minutes stirring often.
- Add contents of sauté pan to boiling lentils then cover to cook until timer set in step one goes off.
- Check lentils, if soft, add canned tomatoes if not, wait another 5-10 minutes then add them.
- Add Italian seasoning, salt and pepper. Taste for salt and adjust. Simmer for 10 minutes. The soup is ready when all veggies are fork tender and the lentils are soft.
Storing Suggestions
Allow any leftover soup to cool to room temperature, then store in an airtight container in the fridge for 4-5 days. To reheat, warm in a pan on the stove until piping hot and enjoy. You can also freeze the extras for up to several months, but be sure to leave at least an inch of headspace for the soup to expand.
Tips for Making the Best Carrot Lentil Soup
- Add heat. All those sweet starches can handle warm spices and heat. If you want to add a little extra kick, season with chili powder, red pepper flakes, or cayenne pepper.
- Garnish. There are quite a few ways to top this one off. Top each bowl of soup with a squeeze of fresh lemon juice and fresh green onion or cilantro, a sprinkle of nutritional yeast, chopped onion, red chilli flakes, or anything else you'd like.
- Thicken it up. If you want a thicker soup, use an immersion blender to puree some of the mixture. This will thicken without requiring any starches or coconut milk, and you'll still get a great, toothsome texture from the lentils.
FAQs
Red lentils are wonderful but they are split in half, unlike brown and green lentils, which are whole. This causes them to cook much faster. They are a great alternative, but you'll likely end up with a thicker, puree-style soup unless you adjust the cooking time.
Technically, yes, but believe me, you don't need it. The entire recipe takes about 45 minutes from start to finish, and you'll end up with a much better texture and flavor. The Instant Pot tends to overdo it with lentils and there's no replacement for layering flavor over time.
Other Delicious Vegan Soup Recipes

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The Best Lentil Soup
Ingredients
- 1 pound lentils dry
- 10 cups water
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots chopped
- 2 sweet potatoes peeled and diced
- 1 cup butternut squash cubed
- 1 large can crushed tomatoes
- 1 tbsp italian seasoning
- 1 tsp salt plus more to taste
- black pepper to taste
Instructions
- Rinse the lentils in cold water to then add to a large pot with water and bring to a boil set a timer for 25 minutes.
- In a large sauté pan over medium heat add olive oil, onion and garlic and cook until fragrant about 5 minutes.
- Add carrots, butternut and sweet potatoes, season with salt and cook for 5 minutes stirring often.
- Add contents of sauté pan to boiling lentils then cover to cook until timer set in step one goes off.
- Check lentils, if soft, add canned tomatoes if not, wait another 5-10 minutes then add them.
- Add italian seasoning, salt and pepper. Taste for salt and adjust. Simmer for 10 minutes. The soup is ready when all veggies are fork tender and the lentils are soft.
Gina
This soup is absolutely delicious! Incredibly yummy and so easy to make. It is bursting with flavors! So Good!
Sara Tercero
Thanks for the feedback and rating! I am so happy you liked it.
Lee Miller
Followed the recipe as written except I used frozen cubes of butternut squash instead of fresh. Super easy and fast. We enjoyed it the same night I made it and it tasted even better as leftovers plus enough soup to freeze for another meal!! I served with toasted sourdough bread to sop up the juices left in the bowl!
Sara Tercero
Great job saving time with the frozen butternut! So happy you liked it. This soup is my fave.
Dzes
Hi, this sounds excellent. I was wondering if you had a lentil you preferred for making this or would any type work?
Thanks
Sara Tercero
Hi there I like brown lentils, black lentils or French lentils the best for this recipe. You can also use yellow, green or red but it will chance the texture substantially since those types break down and get more " creamy". But it will still be delicious just a different type of soup.
Lori Tull
Delish! I put a bed of spinach in my bowl and ladled the hot soup over top. It was so good!
Sara Tercero
What a great idea!
Olga Piccone
This is great and makes so much soup. I used half a pound of lentils but had all the other ingredients as prescribed and end up with 5 quart pot of soup 🙂 The only thing I added was a big dash of red wine vinegar at the end. Thank you for a great recipe!
Sara Tercero
Thanks so much for the feedback and 5 star review! I am so happy you liked it!
Dzes
Finally made this soup, it's delicious. Thanking you 😁
Rachel
My husband and I loved this recipe. We actually (roughly) the recipe in half since it’s just us two (but kept the full amount of canned tomatoes) and it left us with leftovers 🙂 so easy and I was surprised at how flavorful it is!! Deff recommend for a fall/winter meal!
Sara Tercero
Thats awesome, I made some yesterday! Thanks for the feedback and review!
Sara Tercero
So happy you liked it! Thanks for the 5 stars!
Sravanthi
I tried this and it came out delicious and my entire family enjoyed it.
Sara Tercero
That makes me very happy.Thanks for the feedback and rating.
Susan
I just made this soup and it is phenomenal! I wasn’t initially sure it would have enough favor, but I WAS SO WRONG! This is so flavorful!
When I made this, my husband looked at it with disdain-NO MEAT?? He tried it and said it was amazing.
Try this recipe!
Sara Tercero
Wow if this isn't a great recommendation I don't know what is! Thank you for the feedback and great review.
Veronica
Wow! This was so delicious. I really wanted this for a weekday dinner so I chopped all the veggies and onion on Sunday evening and put it together on Monday. It is simple but so delicious. I used Puy lentils and they were the perfect contrast. This makes a very big pot, and there are only two of us. Now I have lunch for tomorrow and sharing with a co-worker. Have extra in the fridge for later in the week and froze some. Next time I will probably half the recipe. Thank you!
Sara Tercero
So happy you liked it Veronica! Freezing some is a great idea!
Wendy B
Made this for my family and it was a big hit! Full of flavor and very filling. And as someone who doesn’t love to cook, this was quick and easy to put together (used frozen butternut to save some time).
Sara Tercero
Wonderful! This is such a great family recipe!
Sher
Have made this twice and shared your recipe with friends. For two, I halved the recipe and still had leftovers for lunches. I really enjoy your recipes and your love and respect for food!
Sara Tercero
Thank you so much Sher I really appreciate the compliments and the review. Lentil soup is n absolute essential!
Ani Martinez
The best lentil soup indeed! Thanks for sharing this recipe!
Sara Tercero
So happy you agree with the name! It really is delicious! Thanks for the feedback and 5 stars!
Jackie
Do you mean a 28oz can of crushed tomatoes when you say large can?
Sara Tercero
Yes! It can be anywhere from a 24-30 oz without making too much of a difference in the flavor.
Angie
Love this soup! It's sooo good. Filling and delicious.
Sara Tercero
Thank you so much! I love it too, perfect for winter!