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    The Best Lentil Soup with Carrots

    January 5, 2023 by Sara Tercero 34 Comments

    Jump to Recipe Print Recipe

    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. 

    overhead view of a white bowl holding the best lentil soup with carrots, sweet potatoes and more in a tomato broth next to red pepper flakes.

    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!

    overhead view of a white bowl with the best vegan lentil carrot soup with red pepper flakes and lots of veggies.

    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

    Can you use red lentils instead?

    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.

    Can you make this soup in the instant pot?

    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

    • Vegan Split Pea Soup
    • Easy Cream of Tomato Soup
    • Pumpkin Chili
    • Golden Chickpea Noodle Soup
    • Creamy Carrot Soup with Apple and Ginger
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    overhead view of a white bowl with the best vegan lentil carrot soup with red pepper flakes and lots of veggies.

    The Best Lentil Soup

    This lentil soup is simply the best. It has copious veggies, flavor and nutritious. Plus it is simple and easy to make.
    4.85 from 13 votes
    Print Recipe Pin Recipe
    Cook Time 45 minutes mins
    Course dinner, lunch, Main Course, Soup
    Cuisine American, Californian, Mediterranean
    Servings 8
    Calories 307 kcal

    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.

    Nutrition

    Calories: 307kcalCarbohydrates: 56gProtein: 17gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 425mgPotassium: 1050mgFiber: 21gSugar: 8gVitamin A: 13841IUVitamin C: 15mgCalcium: 106mgIron: 6mg
    Keyword allergen friendly, cheap dinners, Easy, healthy, legumes, lentils, soup, sweetpotatoes
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Gina

      September 17, 2023 at 4:15 pm

      5 stars
      This soup is absolutely delicious! Incredibly yummy and so easy to make. It is bursting with flavors! So Good!

    2. Sara Tercero

      September 17, 2023 at 10:18 pm

      Thanks for the feedback and rating! I am so happy you liked it.

    3. Lee Miller

      September 21, 2023 at 3:31 pm

      5 stars
      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!

    4. Sara Tercero

      September 21, 2023 at 10:49 pm

      Great job saving time with the frozen butternut! So happy you liked it. This soup is my fave.

    5. Dzes

      October 22, 2023 at 2:33 pm

      Hi, this sounds excellent. I was wondering if you had a lentil you preferred for making this or would any type work?

      Thanks

    6. Sara Tercero

      October 22, 2023 at 5:48 pm

      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.

    7. Lori Tull

      October 29, 2023 at 9:53 pm

      5 stars
      Delish! I put a bed of spinach in my bowl and ladled the hot soup over top. It was so good!

    8. Sara Tercero

      November 05, 2023 at 6:55 pm

      What a great idea!

    9. Olga Piccone

      November 09, 2023 at 8:32 pm

      5 stars
      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!

    10. Sara Tercero

      November 10, 2023 at 12:19 am

      Thanks so much for the feedback and 5 star review! I am so happy you liked it!

    11. Dzes

      November 25, 2023 at 12:26 pm

      5 stars
      Finally made this soup, it's delicious. Thanking you 😁

    12. Rachel

      November 26, 2023 at 1:35 pm

      5 stars
      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!

    13. Sara Tercero

      December 09, 2023 at 7:25 am

      Thats awesome, I made some yesterday! Thanks for the feedback and review!

    14. Sara Tercero

      December 09, 2023 at 7:26 am

      So happy you liked it! Thanks for the 5 stars!

    15. Sravanthi

      January 12, 2024 at 2:05 pm

      5 stars
      I tried this and it came out delicious and my entire family enjoyed it.

    16. Sara Tercero

      January 14, 2024 at 8:56 am

      That makes me very happy.Thanks for the feedback and rating.

    17. Susan

      January 14, 2024 at 12:42 pm

      5 stars
      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!

    18. Sara Tercero

      January 16, 2024 at 8:10 am

      Wow if this isn't a great recommendation I don't know what is! Thank you for the feedback and great review.

    19. Veronica

      February 06, 2024 at 1:40 am

      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!

    20. Sara Tercero

      February 11, 2024 at 9:42 am

      So happy you liked it Veronica! Freezing some is a great idea!

    21. Wendy B

      February 18, 2024 at 10:16 pm

      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).

    22. Sara Tercero

      February 19, 2024 at 7:30 am

      Wonderful! This is such a great family recipe!

    23. Sher

      February 24, 2024 at 8:21 am

      5 stars
      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!

    24. Sara Tercero

      February 25, 2024 at 8:31 pm

      Thank you so much Sher I really appreciate the compliments and the review. Lentil soup is n absolute essential!

    25. Ani Martinez

      March 26, 2024 at 12:37 pm

      5 stars
      The best lentil soup indeed! Thanks for sharing this recipe!

    26. Sara Tercero

      April 01, 2024 at 2:21 pm

      So happy you agree with the name! It really is delicious! Thanks for the feedback and 5 stars!

    27. Jackie

      December 13, 2024 at 12:24 pm

      Do you mean a 28oz can of crushed tomatoes when you say large can?

    28. Sara Tercero

      December 15, 2024 at 8:45 am

      Yes! It can be anywhere from a 24-30 oz without making too much of a difference in the flavor.

    29. Angie

      January 01, 2025 at 8:22 pm

      5 stars
      Love this soup! It's sooo good. Filling and delicious.

    30. Sara Tercero

      January 01, 2025 at 8:32 pm

      Thank you so much! I love it too, perfect for winter!

    31. Connie

      February 25, 2025 at 3:59 pm

      3 stars
      It is a lot of prep work preparing the veggies. I’d recommend having that all ready ahead of time before starting to cook otherwise the lentils overcook into a powder. The crushed tomatoes really take over the flavour of the soup, reminding me of a hearty vegetable type or minestrone type soup rather than a lentil soup. It was ok to eat but not a 5 out of star in my opinion.

    32. Sara Tercero

      February 26, 2025 at 1:27 pm

      Thank you for the feedback and honesty Connie.

    33. Laurie

      March 05, 2025 at 9:35 am

      5 stars
      So easy, SOOO delicious and satisfying!

    34. Sara Tercero

      March 05, 2025 at 1:41 pm

      Thanks Laurie!

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    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

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