This easy carrot and red lentil soup is thick, smooth and gently spiced with curry powder. Made in one pot with everyday ingredients, it needs only 10 minutes of prep and is ready in 40 minutes.
I love serving it with homemade dinner rolls, garlic knots, or soda bread.
Once blended, the carrots, red lentils and potato give the soup a naturally creamy texture, so there is no need to add cream or coconut milk. It is also naturally vegan and gluten-free.
Got half a packet of red lentils?
I often do. I use them to make red lentil curry, butternut squash dal, red lentil tortilla soup and this easy carrot and red lentil soup.
Supermarkets such as Tesco, Waitrose, Morrisons, Lidl, Asda and Sainsbury’s sell individual pots of this lentil soup for around £2–£3. I love making it at home as it is fresher, more economical and gives you four portions, with leftovers that can be frozen for another day.
Jump to:
- Got half a packet of red lentils?
- Why should you try this recipe?
- Sandhya’s Expert Tips & Tricks
- How to make this easy Carrot and Red lentil soup recipe?
- How To Serve red lentil and carrot soup?
- Storing leftover red lentil carrot soup
- Variations
- Carrot & Red Lentil Soup FAQ's
- More Easy Vegetarian Soup Recipes You'll Love
- Easy Carrot and Red Lentil Soup
Why should you try this recipe?
Quick and Easy: This recipe is simple and straightforward and can be made in one pot, making it perfect for busy weeknights or lunch options.
Budget-friendly: This recipe uses simple, affordable ingredients that can easily be found at your local grocery store. You can also make a large batch of these red lentil soup at once, making it a cost-effective way to feed a crowd.
Adaptable: You can easily adjust the ingredients as well as the seasonings and spices to suit your taste preferences.
Batch Cooking: This soup is perfect for batch cooking. Make a large batch and enjoy the convenience for later.
Versatile: These red lentil soup also doubles up as a pasta sauce if you like.
Healthy: Packed with wholesome goodness, this carrot and red lentil soup is healthy and tasty too.
Dietary needs: This recipe is naturally vegan and gluten-free. It is also customisable to accommodate any other dietary needs or restrictions.
Sandhya’s Expert Tips & Tricks
- Use split red lentils for a smooth, creamy soup. Green or brown lentils will give a different texture.
- Rinse the lentils thoroughly three or four times. There is no need to soak them, as they cook quickly.
- Simmer gently with the lid on until the lentils and vegetables are completely soft.
- Check the seasoning after adding the stock, as the saltiness can vary.
- The soup thickens as it sits, so add hot water or stock gradually to adjust the consistency.
How to make this easy Carrot and Red lentil soup recipe?
- Sauté Aromatics: Begin by heating oil in a large pot over medium heat. Add diced celery, onion, and garlic, and sauté until the onions become soft and translucent.
- Introduce Lentils and Vegetables: Next, toss in sliced carrots, potatoes, and red lentils, and sauté briefly.
- Spice It Up: Stir in curry powder, vegetable stock, salt, and pepper. Bring the mixture to a boil.
- Simmer and Cook: Reduce the heat to low and let the soup simmer covered for approximately 20-25 minutes, or until the red lentils and carrots are tender.
- Blend: Turn off the heat and use an immersion blender to puree the soup until it achieves a smooth and creamy consistency. If you prefer a chunkier texture, partially puree the soup, leaving some bits for a satisfying bite.
- Taste and Adjust: Taste the soup and season as necessary. Serve with a dollop of cream and garnish with freshly chopped coriander and chilli flakes.
How To Serve red lentil and carrot soup?
Pair with bread: Serve the red lentil soup with a variety of bread options. Consider serving it alongside garlic knots, homemade dinner rolls, or a rustic crusty bread like soda bread or no-knead bread. Elevate the flavours of the soup and texture by adding air-fried croutons and a drizzle of olive oil.
Hearty Pasta Soup: To transform this soup into a heartier dish, simply add elbow pasta into the mix. This turns it into a satisfying pasta soup, something like minestrone soup that's sure to please.
Indian Dal: Add a medley of spices and a tadka to the soup, giving it the essence of a hearty Indian dal. Accompany it with warm roti or naan bread.
Storing leftover red lentil carrot soup
To store any leftover carrot and fresh coriander soup, first, allow the soup to cool completely.
- In Refrigerator - Transfer the soup to an airtight container or a glass container with a tight-fitting lid in the refrigerator. Store for up to 3-4 days. Reheat the soup all the way through in the microwave or the stove before serving.
- In Freezer - Transfer the soup to an airtight container or a glass container with a tight-fitting lid. Label and place the soup in the freezer and store it for up to 3 months. Reheat thoroughly in the microwave before serving. Do not re-freeze thawed soup.
Variations
- Red Lentils and Red Pepper Soup: Add diced red pepper in the last 10 minutes of cooking. It's incredibly tasty.
- Butternut Squash and Red Lentil Dahl: I have got you covered with this easy recipe.
- Sweet Potato and Lentil Curry: Sauté celery, onion, and garlic, then introduce red lentils, sweet potato, stock, tomatoes, and curry powder. Cook as usual, and you'll have a delightful curry in minutes!
Carrot & Red Lentil Soup FAQ's
No. Red split lentils cook quickly and do not need soaking. Rinse them several times under cold water before adding them to the soup.
Red lentils continue absorbing liquid as the soup cools. Stir in a splash of hot water or vegetable stock when reheating until it reaches your preferred consistency.
More Easy Vegetarian Soup Recipes You'll Love
Ingredients
- 1 teaspoon Olive oil
- 1 stalk celery
- 1 white onion diced
- 2 cloves of garlic minced
- 3 carrots diced
- 1 potato diced
- 1 can diced tomatoes
- 1 cup red lentils
- 1 litre vegetable stock
- 2 teaspoon curry powder
- Salt & Pepper to taste
To serve
- Yogurt
- Coriander
- Chilli flakes
Instructions
- Heat olive oil in a large pan over medium heat. Add celery, onion, garlic and cook for 3-4 minutes until the onion is translucent.1 tsp Olive oil, 1 stalk celery, 1 white onion, 2 cloves of garlic
- Add the carrots, potato, tomatoes, lentils, curry powder, stock, salt and pepper. Bring to a simmer and cook for about 20- 25 minutes or until the red lentils are soft.3 carrots, 1 potato, 1 can diced tomatoes, 1 cup red lentils, 1 litre vegetable stock, 2 tsp curry powder, Salt & Pepper to taste
- Blend the soup until nice and smooth, adding a splash of water if necessary. For a chunkier soup, partially puree the soup to leave some bits on.
- To serve spoon the soup into bowls and garnish with yoghurt (or cream!),coriander leaves, ground pepper and chilli flakes.Yogurt, Coriander, Chilli flakes
Mike Reynolds says
This is a very tasty soup, heart warming on a cold winter's day. It was easy to make. A great spicy taste with the curry powder giving it a bit of a 'kick'.
Pam says
I haven't made it yet (and will rate it after I do but I LOVE how you list the ingredients under the instructions. It makes it so much easier than having to scroll back and forth online.
Sandhya's Kitchen says
Thank you Pam. I hope you enjoy the Red lentil soup too.
Terri says
Are the tomatoes added in step 2?
Sandhya's Kitchen says
Yes it is. Thank you for bringing to my attention.