Carrot and Red Lentil Soup

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This creamy carrot and red lentil soup is warm, cozy, and ready in about 30 minutes. Made with simple ingredients, it’s nutritious, comforting, and budget-friendly.

This carrot and red lentil soup is creamy, cozy, and surprisingly hearty, but still light enough for an easy lunch or weeknight dinner. Red lentils cook quickly, the carrots add natural sweetness, and the spices add plenty of flavor. This soup is simple, nourishing, and totally satisfying.

How to Make Carrot and Red Lentil Soup

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 min. Add the garlic, cumin, smoked paprika, and tomato paste.
Add the carrots and cook for another 5 minutes, stirring occasionally.
Add the lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
Cover and cook for 18–22 minutes, until the carrots and lentils are very tender.
Use an immersion blender to blend until smooth, or carefully transfer to a blender in batches. Stir in the lemon juice and cream or cashew cream.
Taste and adjust seasoning as needed.

Ingredient Substitutions & Swaps

  • Make it vegan → Use cashew cream or coconut milk instead of heavy cream.
  • Want extra protein? Stir in a scoop of plain Greek yogurt when serving.
  • Add greens → A handful of spinach wilts beautifully into the soup at the end.
red lentilsred lentils

Frequently Asked Questions

  • Do you have to soak red lentils before cooking them? Nope! Red lentils don’t require soaking because they cook faster than other dried beans and lentils. But you do need to rinse the lentils under cold water before cooking to remove any dirt or debris.
  • What do red lentils taste like? Red lentils have a slightly sweet and nutty flavor that is more delicate than the earthy taste of other lentil varieties. This mild flavor makes them an excellent addition to various dishes, from soups and stews to salads and dips.
  • Do I need to rinse red lentils? Yes, most lentils need to be washed before they’re cooked. Measure out the red lentils, then place them into a fine mesh strainer. Rinse until the water runs clear. Check for any small rocks or stones that could be in the lentils, and discard them.
  • How should I store red lentils? Lentils should be stored in a cool, dry place — a pantry or cupboard is a good place. Most lentils will last between 6 months up to a year, so they’re a great pantry staple!
  • Where can I buy red lentils? They’re sold at most grocery stores near the dried beans. They typically come in a one-pound bag, although you may be able to buy them in bulk bins at some stores.
  • Are red lentils expensive? No, they’re actually quite cheap! They’re a great, inexpensive source of plant-based protein.

How to Store and Reheat Leftovers

This soup stores really well and gets even better the next day. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months (just leave out the cream and stir it in after reheating). When you’re ready to enjoy it, reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup has thickened.

More Red Lentil Recipes

If you have leftover red lentils, try making this immunity-boosting soup, this red lentil hummus, or this red lentil bolognese.

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Description

This creamy carrot and red lentil soup is warm, cozy, and ready in about 30 minutes. Made with simple ingredients, it’s nutritious, comforting, and budget-friendly.

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 pound carrots, peeled and sliced
  • 1 cup dried red lentils, rinsed
  • 4 cups vegetable broth
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon lemon juice
  • 1/3 cup heavy cream or cashew cream
  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened.
  2. Add the garlic, cumin, smoked paprika, and tomato paste. Cook for about 30 seconds, until fragrant.
  3. Add the carrots and cook for another 5 minutes, stirring occasionally.
  4. Add the lentils, vegetable broth, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 18–22 minutes, until the carrots and lentils are very tender.
  5. Use an immersion blender to blend until smooth, or carefully transfer to a blender in batches.
  6. Stir in the lemon juice and cream or cashew cream. Taste and adjust seasoning as needed.