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This Carrot and Lentil Soup is easy to make, full of goodness AND affordable. Whip up a pot of homemade goodness for a super simple meal.
I love homemade soup recipes, especially when made with store cupboard ingredients.
This spiced Carrot and Lentil Soup is a simple vegan soup that has all the delicious goodness of red lentils but without compromising on flavour.
Why you’ll love this Carrot and Lentil Soup recipe
⭐️ Satisfyingly filling and full of goodness
⭐️ Affordable, simple ingredients
⭐️ Perfect for batch cooking
Carrot and Lentil Soup Ingredients Notes
- Olive oil – This is to fry the spices and vegetables
- Onion and garlic – These will need to be peeled and finely chopped
- Carrots – Peeled and chopped into very small pieces
- Spices – A combination of ground cumin, paprika and dried chilli flakes give this soup its warming flavours
- Dried red lentils – Make sure to rinse them first in a sieve
- Tomatoes – A tin of chopped tomatoes and tomato puree, good quality if possible
- Hot vegetable stock – Made with a stock cube, homemade or bouillon powder is fine
- Henderson’s Relish (if vegan, vegetarian or gluten free) or Worcestershire Sauce
- Seasoning – Don’t forget to add plenty of salt and freshly ground black pepper to taste
How to make Carrot and Lentil Soup
1. Fry the onion, carrots, garlic, spices for a few minutes until soft.
2. Add the lentils, tomatoes and hot stock. Stir well.
3. Simmer with a lid on until the lentils are soft and the soup is thick, as per the recipe below.
4. Use a food processor or hand blender to make the soup smooth before serving.
Substitutions
- Gluten free – Make sure you use a gluten free stock and Henderson’s Relish rather than Worcestershire sauce, and you’re good to go
- Spice level – This has a nice, gentle heat but you can add more of less of the chilli flakes to customise the spiciness
Storing & reheating
In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.
❗️PLEASE NOTE: This will almost certainly need a splash of water when reheating as it will become very thick when it cools. Make sure it’s warm all the way through before serving.
In the freezer You can also freeze the soup in a well sealed container for up to 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
Recipe Tip
Make sure you rinse the lentils before you add them to the pan. This will make them less sticky as they cook.
More Easy Soup Recipes…
FAQs
Yes, you can. Before you add the ingredients together, fry the vegetables and spices first like you do in this hob version.
For the slow cooker: You can then add everything in together and cook on HIGH for 3.5-4.5 hours, or LOW for 6-7 hours, until the lentils are very soft and the soup is thick.
Follow your soup maker settings for that option.
Yes, this is a vegan soup recipe (if you use Henderson’s Relish not Worcestershire Sauce).
Honestly? Yes. I think you do. You could mash everything when it’s well cooked, but you just aren’t going to get that smooth soft soup texture we are looking for.
Any hand blender, food processor or similar will work. Obviously if you’re using a soup maker, this will do this part for you.
Enjoy this with some chunky bread, or with a sandwich or cheese on toast. (How about my no knead bread?)
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Carrot and Lentil Soup
Ingredients
- 1 tsp Olive oil
- 1 Onion, Peeled and finely chopped
- 2 Garlic cloves, Peeled and crushed
- 4 Carrots, Peeled and chopped into small chunks
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/4 tsp Dried chilli flakes, See notes
- 200 g Dried red lentils, Rinsed
- 1 x 400g tin chopped tomatoes
- 2 tbsp Tomato puree
- 1 litre Hot vegetable stock, Made with a cube is fine
- 1 tsp Henderson's Relish, or Worcestershire Sauce
- Freshly ground black pepper
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, cumin, paprika, chilli flakes, pepper and carrot and cook for about 5 minutes until softened.
- Add in the tinned tomatoes, tomato puree, hot stock, Henderson's Relish (or Worcestershire Sauce) and red lentils. Stir well.
- Simmer on a medium heat, with the lid on, for 30-40 minutes until the lentils are soft and the soup is thick.
- Use a food processor or hand blender to make the soup smooth, then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this soup for dinner today – it was simple and didn’t require obscure ingredients. I did add a bit more paprika but overall a great recipe.
Perfect soup recipe! This will now be on repeat.
This soup is nice although too spicy for myself, if I make it again I won’t be putting chilli flakes into it. Also I had to add quite a lot of water and puree it in batches. I made it in my soup maker