Carrot and Lentil Soup (Printable Version)

Vibrant soup with sweet carrots, red lentils, and warm spices. Vegetarian, vegan, and gluten-free comfort food.

# What You Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped

→ Lentils

05 - 3/4 cup red lentils, rinsed

→ Liquids

06 - 4 cups vegetable stock
07 - 1 can (13.5 fl oz) coconut milk, optional

→ Spices & Seasoning

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste
13 - Olive oil for sautéing

→ Garnish

14 - Fresh coriander or parsley, chopped, optional
15 - Yogurt or coconut cream, optional

# How to Make:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the carrots and cook for another 3 minutes, stirring occasionally.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, until the carrots and lentils are tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
06 - Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Tips:

01 -
  • It's ready in under an hour and tastes like you fussed over it for half the day.
  • The natural sweetness of carrots means you don't need much else to feel satisfied.
  • Red lentils practically melt into the broth, creating creaminess without heavy cream.
  • One pot means minimal cleanup on nights when you're already tired.
02 -
  • Red lentils fall apart quickly, so don't walk away and forget about them once they're simmering, check in after 20 minutes.
  • If your soup tastes flat even after seasoning, a squeeze of lemon juice at the end will wake everything up without making it taste citrusy.
  • The soup thickens as it sits, so if you're making it ahead, you might need to add a splash of stock when reheating.
03 -
  • Don't skip rinsing the lentils, it removes excess starch and prevents the soup from becoming gluey.
  • If you're using an immersion blender, leave it in the pot while you blend, holding it steady rather than stabbing frantically, it gives you better control and a smoother result.
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