Lentil and Carrot Soup

5 from 2 votes

A cozy, one-pot red lentil and carrot soup with warm spices and no blending required. Easy, hearty, and perfect for busy chilly days.

Prep Time15

Cook Time35

Total Time50

Servings: servings

1.5 tablespoon olive oil
1 cup onion finely chopped, (about 1 medium onion)
¼ teaspoon salt plus extra for adjusting seasoning (I used fine iodized sea salt)
⅓ cup celery finely chopped, (about 1 stalk)
3 cups carrots finely chopped
3 cloves garlic minced
¼ teaspoon black pepper plus extra for adjusting seasoning
1 teaspoon ground coriander
1 teaspoon smoked sweet paprika
¼ teaspoon cayenne pepper
½ cup dry red lentils washed and drained
5 cups chicken stock or vegetable stock
2 sprigs flat-leaf parsley finely chopped

In a large pot, heat oil over medium-high heat.
Add onion and ¼ teaspoon of salt, stir to combine. Sweat onions for 3-4 minutes.
Add celery and carrots. Continue to sweat vegetables for another 4-5 minutes. Onions should become translucent.
Add garlic, stir, and cook for 1 minute.
Stir in black pepper, coriander, paprika, and cayenne. Cook for 2 more minutes.
Add lentils and stock and bring to a simmer. Cover pot with lid, leaving the lid partly open. Reduce heat to medium and continue to cook soup for about 25 minutes.
Once the lentils are tender, taste the soup and adjust the seasoning with small amounts of salt and pepper until the flavour suits your preference.
Ladel soup into bowls and garnish with the fresh chopped parsley.

Time-Saving Tip: Use a food processor to finely chop the onions, celery, and carrots. It saves time and helps the soup cook faster.

Easy Minced Garlic: Use a fine grater (like a Microplane) to grate the garlic into the soup.

Substitutions:

Cayenne Pepper: Reduce the amount if you prefer less heat. If you’d rather keep the soup mild, omit the cayenne entirely.

Smoked Sweet Paprika: Regular paprika can be used as a substitute, though you’ll miss out on the smoky depth of smoked paprika.

Red Lentils: I used whole red lentils, but split red lentils will work too—just keep in mind they cook a bit faster. You can also substitute with yellow split lentils if you prefer.