Delicious Spiced Carrot and Lentil Soup Recipe
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Bold flavors, wholesome ingredients, and easy prep make this Carrot and Lentil Soup a must-try!
This hearty red lentil soup is thick, creamy, and full of spices, such as chili flakes and fresh cilantro.
Whether cooking for a cozy night or batch cooking for the week, this recipe is nourishing and satisfying!
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Carrot and Lentil Soup Recipe:
Number of Servings: 4
Prep Time: 10 minutes | Cook Time: 20 minutes
Total Time: 30 minutes
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Why You’ll Love Carrot and Lentil Soup
- Quick & Easy: With a 10-minute prep time and 20 minutes of cooking, this soup is ready in just 30 minutes—perfect for busy days or when you want a healthy meal fast.
- Great Flavor: The combination of carrots, red lentils, tomatoes, and spices like chili flakes delivers a rich, comforting flavor with a subtle kick.
- Perfect for Meal Prep: Make a big batch to enjoy throughout the week or freeze portions for future meals. This recipe is ideal for weeknight dinners, packed lunches, or cozy weekend suppers.
Soup Recipes
Try these other wholesome and hearty Soup Recipes for more cozy meal ideas:
- Mushroom Spinach Soup with Chickpea Croutons: This soup is packed with earthy mushrooms and nutritious spinach, topped with crispy chickpea croutons for extra texture and protein.
- Creamy Ginger Carrot Soup: A silky, warming soup with a zing of fresh ginger—perfect for chilly days or when you need a healthy boost.
- Vegan Black Bean and Sweet Potato Soup: A filling, flavorful soup with a balance of sweet and savory ingredients, plus plenty of plant-based protein.
- Spanish Chorizo & Red Lentil Soup: This bold and smoky soup features spicy chorizo, red lentils, and warming spices—perfect for a hearty, flavor-packed meal.
Ingredients for Carrot and Lentil Soup
The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
- Fresh Produce: Carrots, Onion, Tomatoes, Cilantro (Fresh Coriander)
- Dairy & Chilled: Milk, Sour Cream (or Greek Yogurt)
- Pantry: Salt, Black Pepper, Olive Oil
- Split Red Lentils—Packed with plant-based protein and fiber.
- Vegetable Broth/Stock—Homemade or from a carton/stock cube/bouillon.
- Crushed Red Chili Pepper Flakes
- To serve: Crusty bread or warm naan.
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Substitutions and Variations
- Vegan-Friendly: Swap dairy milk for coconut or almond milk. Skip the sour cream or Greek yogurt, or use vegan alternatives.
- Flavor Boosters: Add cumin, garlic cloves, or fresh ginger for extra warmth and complexity.
- Swap Carrots: Use sweet potatoes or a mix of carrots and potatoes for varied textures and flavors.
- Add Zing: A splash of lemon juice before serving brightens the flavors.
Recipe Tips
- Go Organic: We recommend organic carrots in this recipe. Wash them well and leave the skin on to maintain nutrients that would otherwise be lost.
- Immersion Blender: Blend in the pot with a handheld immersion blender for a smooth soup.
- Big Batch Cooking: Double quantities for a larger group or meal prep.
- Freeze in Portions: Use divided containers to freeze carrot and lentil soup portions. This will make reheating an individual bowl of soup easier.
Storing Leftovers & Freezing
With all leftovers, ensure the food looks and smells okay before consuming.
Storing Leftovers:
- Cool (within 1-2 hours), transfer to an airtight container, and store in the fridge for 3-4 days.
- Reheat gently on the stove or microwave. Add additional stock if required.
Freezing Instructions:
- Cool completely and freeze in a portion container.
- To keep track of your food storage, label it with the dish name, freezing date, thawing instructions, and reheating instructions.
- Store in the freezer for 3-6 months.
- Thaw in refrigerator overnight (or at least 12 hours).
- Reheat gently on the stove or microwave. Add additional stock if required.
Food Safety:
- Safe Minimum Internal Temperature Chart for Cooking
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
Carrot Lentil Soup Recipe: Step-by-Step
Here’s our quick visual guide. Continue scrolling for the printable recipe card.
1. Soak the lentils in warm stock for 5 minutes.
2. In a pot, saute chili flakes, onions, carrots, and tomatoes.
3. Add lentils and remaining stock. Cook until carrots are tender.
4. Stir in cilantro. If desired, use an immersion blender to blend to a smooth texture. Adjust seasonings.
5. Serve in warmed bowls with a dollop of sour cream and crusty bread or naan.
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Printable Carrot and Lentil Soup Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!
Spiced Carrot and Lentil Soup
Ingredients
- ¾ cup split red lentils
- 1 quart hot vegetable stock divided
- 2 Tbsp olive oil
- 1 pinch chili flakes
- 1 lb carrots washed well and coarsely sliced
- 1 medium onion rough chopped
- 2 tomatoes diced
- ½ cup milk
- 4-5 cilantro stems (fresh coriander) chopped, to taste
To Serve:
- Sour cream or Greek yogurt
- Cilantro chopped
- Crusty bread or warm naan
SUGGESTED PRODUCTS
Instructions
- Place the lentils into a medium bowl and add enough hot vegetable stock to cover them. Set aside.
- Heat a soup pot over medium heat. Add chili flakes and cook for 1 minute to release their oil.
- Add the olive oil, onion, and carrots to the pot. Sauté for 4-5 minutes until vegetables begin to soften.
- Add the tomatoes, lentils (including the stock), and remaining stock. Simmer for 10-12 minutes or until the carrots are tender.
- Add milk and bring just to a boil. Reduce heat and simmer for 10 minutes until lentils and vegetables are fully cooked. Stir in the cilantro
- For a smooth texture blend with an immersion blender.
- Adjust seasonings and finish with a dollop of sour cream, garnish with cilantro, and enjoy with warm bread.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Menu Suggestions
You’ve made the soup, but what about other courses? Here are additional recipes to create a menu for a dinner party or a special meal:
- Appetizer: Roasted Zucchini Dip
- Salad: Dill Cucumber Salad
- Main Dish: One-Pan Chicken with Lemon Orzo Spinach & Feta
- Beverage: Peach Margaritas
- Dessert: Lemon Bars