One-Pot & Pantry Meals

Red Lentil and Carrot Soup

Name: Red Lentil and Carrot Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g dry red lentils, rinsed; 3 medium carrots, thinly sliced; 1 onion, chopped; 2 garlic cloves, chopped; 1000 ml vegetable stock; 1 tbsp olive oil; 1 tsp ground cumin; 1 tbsp lemon juice; 0.25 tsp salt, or to taste; 0.125 tsp black pepper

A thick, warming soup with red lentils, carrots, cumin, and a lemon finish.

By Cozy Pantry EditorialPublished October 8, 2026

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Bowl of green soup with a dollop of cream, rice and a yellow drink on a wooden table; photographer caption labels the dish lentil soup. — Illustrative stock photograph; the pictured dish may differ. Photo: Clay Banks / Unsplash.

Red lentils are useful for soup because they soften quickly and naturally thicken the pot. Carrots bring sweetness, while cumin keeps the flavor savory. You can blend it smooth, leave it textured, or stop somewhere in between.

The lemon goes in at the end. That small amount of acidity helps a simple lentil soup taste more complete, particularly if your stock is mild. Taste the finished soup before adding extra salt.

Small details that help

Slice carrots thinly

Thick chunks may take longer than the lentils to soften.

Lentils settle

Stir along the bottom occasionally to prevent sticking.

Blend hot soup carefully

Keep a hand blender submerged. If using a jug blender, follow its hot-liquid guidance and work in small batches.

Substitutions & ways to make it yours

No cumin

Use mild curry powder, checking its salt content.

Different vegetables

A small potato can replace one carrot and adds body.

Finish creamy

Add a spoonful of yogurt to individual bowls rather than the whole pot.

Recipe note. These editorial recipes have not been independently kitchen-tested. Timings are estimates; follow the written doneness cues and safe temperatures. Photos are illustrative. Read our approach.