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 recipe 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
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3-4 servings
Print Recipe
Pin RecipeDescription
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 (if Oil-Free, sub 1/4 cup vegetable broth + more as needed)
- 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 veggie broth
- Cal-Organic Farms green onions, thinly sliced
Instructions
- Heat a large pot over medium heat with a drizzle of avocado oil. Once warm, add the onions and sauté for 3-5 minutes.
- Next, add in the carrots and celery and sauté for another 3-5 minutes until slightly tender.
- Add the vegetable broth, spices, and lentils* and bring to a low boil over medium high.
- Reduce heat to a simmer, cover and cook for 20 minutes.
- Serve immediately with a handful of fresh sliced green onion.
Notes
If using canned lentils, add these within the last 5 minutes of cooking to ensure they don’t overcook
- 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!
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