Let Me Tell You About This Lentil Soup
I’ve always said there are two kinds of weeknights: the ones where you want to cook, and the ones where you just want something warm and filling but also kinda healthy (I’m usually in the second camp, especially after a long day at work and my socks don’t even match). That’s where this Easy Lentil and Carrot Soup comes in. The first time I made it, I was actually trying to use up a bag of sad, bendy carrots and the last cup of lentils from the back of the pantry. Turns out, that combo is magic. The house smelled incredible — even the cat was impressed, and that’s saying something.
One more thing: my cousin once tried to make it with instant noodles instead of lentils (don’t ask me why), and the result was... interesting. But hey, we learn by doing, right?
Why You'll Love This (Or At Least Why I Do)
I make this when I’m feeling like I need a reset but don’t want to eat another boring salad. My family goes a little wild for this soup, especially with a hunk of crusty bread (or, if I’m honest, even reheated toast). It’s the sort of thing you can throw together with whatever’s lying around. Actually, I used to think I had to use fancy French lentils, but I’ve discovered that supermarket green or brown lentils work just fine.
Oh, and it’s one of those soups that actually tastes better the next day — or so I think. Sometimes I sneak a bit before it’s cooled down properly and regret it, but only for a second. You know how it is — patience is NOT my strong suit.
The Stuff You’ll Need (And a Few Honest Substitutions)
- About 1 tablespoon olive oil (or any oil, really; I’ve literally used butter when out of oil and it was great)
- 1 large onion, chopped (red or white — doesn’t matter, just not pickled)
- 2-3 garlic cloves, minced (or a big old spoonful of the jarred stuff if you’re in a jam)
- 4-5 carrots, sliced into rounds (I once used leftover roasted carrots and it was even sweeter)
- 1 cup dried lentils, rinsed (brown, green, or even red — red gets mushier but I like it)
- 1 teaspoon cumin — my grandmother swore by using a British brand but honestly, store brand is fine
- ½ teaspoon smoked paprika (or regular paprika, or skip it — it’s not a dealbreaker)
- 1 bay leaf (if you remember)
- 5-6 cups veg or chicken stock (sometimes I just use a bouillon cube and hot water and hope for the best)
- Salt and pepper, to taste (I never measure; I just wing it and adjust later)
- Optional: a squeeze of fresh lemon, a handful of chopped parsley, or a swirl of yogurt to finish
Alright, Let’s Make This (You Got This)
- Sweat the basics: Heat the oil in your biggest saucepan over medium heat. Toss in the onions and cook for about 5 minutes until they’re soft and a bit golden (I usually start chopping the garlic while the onions are going — multitasking, baby).
- Add carrots and garlic: Stir in the carrots and garlic. Let them mingle for another 2-3 minutes. If it sticks a little, just add a splash of water and call it rustic.
- Spice it up: Sprinkle in the cumin, paprika, and bay leaf. Give everything a good stir. This is where I sneak a taste and usually sneeze from the spices.
- Lentils and stock go in: Add the lentils and pour in the stock. Now, bring this all to a gentle boil, then knock it back to a simmer. Clap a lid on it (or just use a baking tray if, like me, you’ve lost half your lids) and let it bubble for 25–30 minutes.
- Season and finish: Once the lentils and carrots are tender, fish out the bay leaf (or leave it if you’re feeling wild). Season with salt and pepper. If you like it smoother, give it a bash with a potato masher, or blend a bit of it — but honestly, chunky is good. Squeeze in lemon or add parsley/yogurt if you’re feeling fancy.
Notes (AKA Things I Wish I Knew First Time)
- If you use red lentils, it’ll cook faster but can get a bit mushy. I actually kind of like that, but just so you know.
- Don’t be afraid to let it simmer longer. I once forgot about it for 10 extra minutes and it just got richer.
- I sometimes throw in a leftover potato or a handful of spinach. Works a treat, but don’t stress it.
Soup Experiments (Some Better Than Others)
- Once tried adding coconut milk — not bad, but a bit weird with cumin (maybe I overdid it).
- Chopped celery works, but my partner hates celery, so I just skip it now.
- Swapping in sweet potatoes for carrots: good in theory, but it turned out a bit too sweet for my taste.
Gear You Need (Or Don’t)
- Large saucepan or soup pot (but honestly, I’ve made this in a wok before — bit unconventional, but it worked)
- Wooden spoon, or whatever you like to stir soup with
- Lid (or just improvise, like I said above)
How to Store It (If You Have Any Left...)
Just pop it in a container and stick it in the fridge. It keeps for 3–4 days — although, honestly, in my house it never lasts more than a day. If you want to freeze it, go for it, but I do recommend letting it cool down properly first (learned that one the hard way, soup volcano in the freezer... oops).
How I Like to Serve It
Crusty brown bread on the side, or sometimes I just drop in a handful of croutons. If I’m feeling proper posh, I’ll swirl in a little yogurt and sprinkle with parsley. My mum used to serve it with a chunk of cheddar, which is actually genius. Chips on the side? No one’s judging.
Pro Tips (Learned the Hard Way, Trust Me)
- Don’t skimp on the simmering — I once tried to rush it because I was starving and ended up with crunchy lentils. Not fun.
- If you forget to rinse your lentils, it’s not the end of the world but it does get a bit frothy. Just scoop the foam off, or ignore it.
- Adding salt too early can make your lentils tough. I usually add most of it at the end (well, unless I forget, then I just sprinkle it over my bowl... works just as well).
Your Questions, Answered (From Real People!)
- Can I use canned lentils? Yep, just skip the simmering time and add them near the end. But honestly, the texture is better with dried.
- What if I hate carrots? I’ve swapped in parsnips or even just bulked up on more onions. The soup police won’t come for you.
- Is this vegan? It will be if you use veg stock and skip the yogurt/cheese. I sometimes use chicken stock because it’s what I’ve got.
- Can I double it? Absolutely, though keep an eye on your pan size. I once tried to triple it in my little pot and well... soup all over the stove.
- Where do you get your favorite spices? I like The Spicery for fun blends, but honestly, supermarket own-brand is fine. For more lentil inspo, I’ve found some lovely ideas on BBC Good Food.
And hey, if you try something weird and wonderful with this soup, let me know! (Or don’t, if it goes as badly as my cousin’s noodle incident.)
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 3 medium carrots, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 5 cups vegetable broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
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2Add minced garlic, diced carrots, ground cumin, and smoked paprika. Sauté for another 2-3 minutes until fragrant.
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3Stir in the rinsed lentils and pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils and carrots are tender.
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4Season the soup with salt and black pepper to taste. For a creamier texture, use an immersion blender to partially blend the soup if desired.
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5Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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