This Carrot and Red Lentil Soup is easy to make and packed with flavor from fresh ginger, garlic and plenty of spices. It is vegan and gluten-free and full of nourishing ingredients and plant-based protein. It makes a delicious lunch or dinner!
Lentils are one of my favorite pantry staples! They are cheap and versatile. I love to use green or brown lentils to make the fastest Instant Pot Lentil Soup , or Lentil Tacos. And red lentils blend velvety smooth in my Cauliflower Red Lentil Soup.
Today, we are using red lentils to make another soup: a delicious Carrot Red Lentil Soup. This soup is easy to make, uses basic ingredients and it makes a big batch so it's great for meal prepping. And it's thick and hearty and jam-packed with flavor. So let's make it!
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Why You'll Love This Recipe
- This recipe is easy to make, so its great for beginners!
- And it uses basic, easy-to-find ingredients.
- This Carrot Red Lentil Soup is vegan and gluten-free, so anyone can enjoy it.
- It's packed with flavor from fresh ginger, garlic and spices.
- And most importantly, it's absolutely delicious!
Ingredients
Red Lentils: I used Bob's Red Mill red lentils, but any will work. Do not substitute green or brown lentils!
Carrots: Use 2 big carrots, or 3 medium carrots. We want plenty of carrot in this soup!
Fresh Ginger and Garlic: Fresh ginger and garlic add bold flavor with minimal effort.
Cilantro: If you hate cilantro, you can leave it out. I've made this soup both ways, but I prefer it with cilantro, so I always add it!
Low-Sodium Vegetable Stock: I use Better Than Boullion. It's convenient and tastes great!
Instructions
Step 1. Heat olive oil in a large Dutch-oven over medium heat. Add onion, carrot and bell pepper and a pinch of salt and pepper. Cook for 5-7 minutes, until the vegetables have softened.
Then, move the vegetables to the sides of the pot and add the garlic, ginger and spices to the center. Cook, stirring frequently until the garlic and ginger is fragrant, about 2 minutes.
Step 2. Add the sweet potato, red lentils and vegetable stock to the pot and stir. Bring the mixture to a boil, then cover and reduce heat to low.
Cook for 20 minutes, stirring occasionally.
Step 3. After 20 minutes, remove from heat. The red lentils should be breaking apart and the sweet potato should be soft.
Then, use an immersion blender to blend the soup to your preference. I like to leave plenty of chunks!
Step 4. If you want a thinner soup, add the remaining vegetable stock now. Then, add the cilantro and lime juice and season with additional salt and pepper and serve!
What to Serve it With
- Vegan Dinner Rolls
- Steamed Basmati or Jasmine Rice
- Vegan Garlic Bread
- Vegan Irish Soda Bread
Recipe FAQs
Scoop the soup into an air-tight container and store it in the refrigerator for up to 4 days.
Or freeze for up to a month.
No! Lentils cook very quickly for a bean, so there is no need to soak them before-hand.
Yes! In this recipe, substitute ¾ teaspoon of ground ginger for the inch of fresh ginger. The soup will still be flavorful and delicious.
Expert Recipe Tips
Blend the soup as much as you like! I like to leave plenty of chunks, but if you want to blend it smooth, feel free.
Or, if you want to skip the blending all together, you can do that, too.
I have a range of vegetable stock listed in the ingredients for this recipe. I like my soup to be nice and thick, but if you want a thinner soup, simply add the remaining vegetable stock.
Looking for More Easy Soup Recipes?
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📖 Recipe
Carrot Red Lentil Soup
Equipment
- 1 5-6 Quart Dutch Oven Or other large pot with a lid
- 1 Cutting Board
- 1 Chefs Knife
- 1 Immersion Blender
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Onion, diced into about ½ inch pieces
- 2 Large Carrots, peeled and diced into about ½ inch pieces
- ½ Large Red Bell Pepper, diced into ½" pieces
- 3 Large Cloves of Garlic, minced
- 1 Inch of Fresh Ginger, Minced
- ¾ teaspoon Ground Cumin
- ¾ tsp Sweet Paprika
- ¼ teaspoon Cayenne Pepper optional
- 1 Medium Sweet Potato, peeled and diced into ½ inch pieces
- ⅔ Cup Red Lentils, picked through and rinsed
- 4-5 Cups Low Sodium Vegetable Stock
- ¼ Cup Chopped Cilantro
- 1 tablespoon Lime Juice
- Salt and Pepper to Taste
To Top the Soup
- Roasted Pumpkin Seeds, Extra Virgin Olive Oil, Cilantro
Instructions
- In a large Dutch oven (or other large pot that has a lid) over medium heat, add olive oil, onion, carrot and bell pepper. Add a pinch of salt and pepper and cook until the vegetables have softened, about 5-7 minutes.2 tablespoon Extra Virgin Olive Oil, 1 Medium Onion, diced into about ½ inch pieces, 2 Large Carrots, peeled and diced into about ½ inch pieces, ½ Large Red Bell Pepper, diced into ½" pieces
- Push the vegetables to the sides of the pan and add the garlic, ginger, cumin paprika and cayenne to the middle. Cook for 1-2 minutes until the garlic and ginger are fragrant.3 Large Cloves of Garlic, minced, 1 Inch of Fresh Ginger, Minced, ¾ teaspoon Ground Cumin, ¾ teaspoon Sweet Paprika, ¼ teaspoon Cayenne Pepper
- Add the sweet potato, red lentils and 4 cups of vegetable stock. Stir and bring the mixture to a boil. Then, cover with the lid, reduce the heat to low and simmer for 20 minutes, or until the lentils have started to break down and the sweet potato is completely cooked through.1 Medium Sweet Potato, peeled and diced into ½ inch pieces, ⅔ Cup Red Lentils, picked through and rinsed, 4-5 Cups Low Sodium Vegetable Stock
- Use an immersion blender to blend the soup as much as you prefer. I like to leave plenty of chunky pieces. You can also skip this step all together. Add the remaining cup of vegetable stock here if you prefer a thinner soup.
- Add the cilantro and lime juice and stir through. Then, taste the soup and add any additional salt and pepper.¼ Cup Chopped Cilantro, Salt and Pepper to Taste, 1 tablespoon Lime Juice
- Serve topped with roasted pumpkin seeds, additional cilantro and a drizzle of extra virgin olive oil.Roasted Pumpkin Seeds, Extra Virgin Olive Oil, Cilantro
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