Easy carrot lentil soup teeming with vegetables and garnished with fresh green onion. Perfect for an every day fall, winter, or spring one-pot soup.
Recently on Instagram, I asked what one food you could eat for a week and not get sick of.
The most common answer…was soup!
Soup people, you’re my people.
I’ve always been a soup lover, way back to childhood when my parents gave us big bowls of lentil soup on busy weekend days packed with activities.
I imagined my spoon to be a tiny raft, corralling tender lentils and the occasional carrot and celery chunk to their delicious demise.
Recently, I recreated my favorite with lots of leftover vegetables in my fridge.
This Everyday Carrot Lentil Soup is flavorful and filling, with an easy recipe you can make in 30 minutes in one pot.
Grab a bowl and a spoon and let’s get to herding legumes and veg.
This carrot lentil soup is simple, but it’s packed with flavor.
Originally I had planned to puree the pot’s contents here for a smooth finish, but I couldn’t bring myself to massacre those glistening vegetable chunks.
I mean, look at them.
Lentils add protein and fiber, and lots of carrots and celery add color and nourishment.
Cumin (my favorite spice) adds a nice warm early undertone to the light broth.
If you’re oil-free, simple omit the oil and sub more vegetable broth for an interlay oil-free recipe.
I used Cal-Organic Farms produce to bring this soup to life.
If you shop organic, you may have heard of Cal-Organic Farms produce– they’re one of the largest organic vegetable producers in the U.S.!
Their organic vegetables are always fresh and high-quality, adding vibrancy and nutrition to my meals.
In this recipe, I used Cal-Organic Farms onion, carrots, and celery in the base of this soup, then topped it all off with a handful of green onions.
These slender, crisp root vegetables, also known as scallions or spring onions, are loaded with vitamins and minerals that boost bone health, eye health, heart health, and immunity system health!
My favorite way to use them is as a raw garnish to soups or cooked in with my Loaded Veggie Tofu Scramble Bowl for an extra boost of nutrition and onion-like flavor.
The best part is that Cal-Organic supplies these green onions year round, so you can enjoy them no matter the season.
Like the title suggests, you can enjoy this Everyday Carrot Lentil Soup any day everyday.
I like to make a big pot on Sunday and dish out ladle-fulls all week long.
Try it for a cozy family dinner, easy leftover lunch, or with a soup/salad combo.
If you’re looking for a little extra heat, add a pinch of cayenne.
Don’t forget to add a big handful of green onions for a fresh zippy finish.
A dollop of almond milk yogurt is great here, too!
The soup keeps well for several days in the fridge and can be frozen for long term storage.
If you make a pot of this Everyday Carrot Lentil Soup I’d love to hear what you think!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more colorful soups packed with protein and veg?
Check out my Oil-Free Detox Zoodle Soup, 1-Pot Vegetable Minestrone, and 5 Spice Moroccan Chickpea & Veg Stew.
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XO Lauren
Everyday Carrot Lentil Soup
- Total Time: 40 mins
- Yield: 3-4 servings
- Diet: Vegan
Description
Easy carrot lentil soup teeming with vegetables and garnished with fresh green onion. Perfect for an every day fall, winter, or spring one-pot soup.
Ingredients
- 1 tsp avocado oil
- 1/2 Cal-Organic Farms yellow onion, diced
- 3 cups Cal-Organic Farms carrots, peeled and diced
- 3 stalks Cal-Organic Farms celery, diced
- 1 cup lentils, rinsed and sorted (or sub 2 15 oz. can lentils, drained and rinsed, instead)
- 1 tsp cumin
- 1/2 tsp coriander
- pinch of cayenne (optional)
- pinch of Himalayan sea salt
- 4 cups vegetable broth
- Cal-Organic Farms green onions, thinly sliced
Instructions
- Heat a large pot over medium heat with a drizzle of avocado oil. Once it’s warm, add the onions and sauté them for 3-5 minutes, or until they’re transclucent.
- Next, add in the carrots and celery and sauté them for another 3-5 minutes until they’re slightly tender.
- Add in the vegetable broth, spices, and lentils* and bring everything to a low boil over medium high.
- Reduce the heat to a simmer, cover and cook for 20 minutes.
- Serve the soup immediately with a handful of fresh sliced green onion. Store any leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.
Notes
If using canned lentils, reduce the vegetable broth by 1/2 and add these within the last 5 minutes of cooking to ensure they don’t overcook.
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup, One Pot
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Very tasty dish! Lentils only take 20 minutes to cook so very easy dish to put together. I used olive oil for sauteing vegies. The only other change was adding a cup of diced ham. So delicious. Thanks.
Hi Heather! Yes, this is my GO TO soup! So glad you enjoyed and made it yours!
XOXO Lauren
I’d love to try this recipe! How many green onions should I use? You have “Cal-Organics green onions” as an ingredient but unfortunately they don’t stock In the supermarkets near me 🙁
Hi Jo! I’d recommend using 2-3 depending on how much you like the green onion flavor!
XOXO Lauren
Thank you! I tried the recipe and my husband and I loved it 🙂 So hearty, healthy, and delicious! I plan to cook this soup on a regular basis.
★★★★★
Hi Jo,
I’m so glad that you enjoyed the recipe! It’s a staple here, too!
XOXO Lauren
I had a great dinner with my family. Your recipe is awesome.
★★★★★
Hi Teetine!
I’m so glad you enjoyed it!
XOXO Lauren
The soup is wonderful. Carrots and lentils are very good for health. I love it. Thank you!
★★★★★
I’m so glad that you enjoyed it!
XOXO Lauren
Making this tomorrow, I wonder how it would do in a crock pot? I know soup is usually great in a crock pot, but I’m wondering if the lentils will turn to mush since the potatoes and carrots would need to cook for a long time.
★★★★★
Hi Angelica,
I think this would be great in the crock pot. You could try adding the lentils from scratch so they cook along with the potatoes and carrots, or, alternatively, add them closer to the end. Let me know how it goes!
XOXO Lauren
Made it multiple times over past year and my absolute favorite, making one right now! Everything I have made from your recipes turned out great! Thank you!
★★★★★
Hi Lesslie,
I’m so glad that you enjoyed the recipe! I can’t wait to see what you try next!
XOXO Lauren
i made this and its so delicious. I didn’t have fresh green onions so I used mint on top, which was very good! I used three dashes of red pepper, and heaping tsp of cumin, heaping 1/2 tsp of coriander. i will look forward to having this again. Thank you!!!
★★★★★
Hi Rozzy,
I’m so glad that you enjoyed it! I need to try it with mint on top! Cheers!
XOXO Lauren
This soup is AMAZING! I wasn’t able to find canned lentils, so I bought dried lentils and pre-cooked them before I put them in the soup. It still only took thirty minutes. I really like the red wine vinegar!
★★★★★
Hi Dandre,
I’m so glad you enjoyed this recipe! It’s a favorite of mine. I need to try it with dried lentils!
XOXO Lauren
★★★★★
Loove this lentil soup:-)) Especially the way it fills up my apt with such savory aroma…Mmmm. The substitutes I use for my liking are: olive oil, yucca (yess), chicken broth (for heartier flavor), red lentils. I add chopped red pepper as well. I also use both rosemary and thyme. Deeelish!
★★★★★
Hi Felipa,
I’m so glad that you enjoyed the soup! I love your substitutions and additions! I just made it recently as well!
XOXO Lauren
Hello! This soup sounds so good. I haven’t made it yet but wondering if it can be made with water instead of broth. I try to make soups without broth since my 21 month old eats the same soups :))
Hi anna,
Yes, you can make it with filtered water instead of vegetable broth but the soup won’t be as flavorful. I hope this helpful!
XOXO Lauren
Hi Lauren! Do you have some inspirational serving suggestions (beside toppings) for us? Thanks so much!!
This was absolutely delicious and I can’t wait to make it again. The only thing I did differently was I added a diced up a potato and added a generous tablespoon of tomato paste and simmered it for an hour.
★★★★★
I’m a little confused about the cooking time for the lentils. Your recipe shows 20 minutes but the bag the lentils came in say to simmer them 1.5-2 hours. As far as I know, lentils only come dry or canned, and you cover canned in the notes. Help! I don’t want to end up with hard lentils if 20 mins is too short, not mushy veggies if they really need up to 2 hours.
Loved this, one of my favorite lentil soups to-date! Added a big squeeze of lemon at the end and it gave it just the pop it needed. Definitely adding to my rotation
Hi Kenny! I’m so glad you enjoyed the soup! It’s my go to!!!
XOXO Lauren
WOW!! I’ve made many different lentil soups looking for one my whole family likes. This one knocked it out of the park! So flavorful and filling. I added a small potato and sweet potato with the diced tomatoes, and it turned out amazing! Great recipe.
★★★★★
Hi Gwyneth! I’m so glad that you enjoyed it– I love the idea of adding sweet potato and tomato! I need to try that!
XOXO Lauren
Delish!! Added chopped tomatoes and used red lentils. It was amazing. Will add to my favorites!
★★★★★
Hi Sam,
Thanks so much for the feedback– I’m so glad that you enjoyed the recipe!
XOXO Lauren