Easy Carrot and Red Lentil Soup Recipe with Tomatoes

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You’ll love this recipe if you’re looking for an inexpensive, hearty, vegetarian winter soup. Carrot and red lentil soup is as tasty as it is pretty. Learn how to make this simple and filling tomato and lentil soup recipe.

A spoonful of hungarian carrot and red lentil soup next to a bowl of carrots.
Photo credit: Recipes From Leftovers.

As any budget-conscious home cook will tell you, adding lentils and legumes to your weekly meal plan makes a lot of sense. Not only are lentils inexpensive, but they pack a nutritious punch and are high in protein, fiber, and potassium.

 This simple yet delicious soup is perfect for anyone looking to add a nutritious and satisfying meal to their diet. With its blend of carrots, red lentils, and tomatoes, it’s a hearty dish that’s sure to become a staple in your kitchen.

Add Lentils to Your Meal Plan

A bowl of carrot and red lentil soup on a white plate.
Photo credit: Recipes From Leftovers.

Lentils are a powerhouse of nutrition, offering a great source of protein, fiber, and essential nutrients with the added benefit of being low in calories. Including lentil dishes like this green lentil and vegetable soup recipe in your meal plan can help support a healthy diet, providing the body with steady energy and aiding in digestive health. 

Carrot and red lentil soup is an excellent way to get started. It combines the health benefits of lentils with the sweet, earthy flavor of carrots and the richness of tomatoes.

Serve this soup with a batch of sourdough discard biscuits. Or if you want something a little more rustic, this Dutch oven artisan whole wheat bread fits the bill. 

Follow it up with a few iced apple cookies for dessert and you’ll have a filling, inexpensive homemade family dinner.

Using Lentils to Stretch Your Leftovers

A bowl of carrot and red lentil soup on a yellow napkin.
Photo credit: Recipes From Leftovers.

Lentils are a budget-friendly choice that can help you stick to your grocery budget. In addition to making lentil soups and stews, look for ways to use red, green or brown lentils to stretch your favorite leftovers into delicious new dishes.

I add ½ cup to 1 cup of green lentils to stretch the following dishes:

  • Chili
  • Spaghetti sauce
  • Sloppy joe
  • Stew
  • Meatloaf

Use versatile lentils in everything from soups to salads. Lentils easily absorb flavors from spices and vegetables they’re cooked with, making your leftovers taste even better.

How to Make Carrot and Red Lentil Soup

A bowl of carrot and red lentil soup with a leaf on it.
Photo credit: Recipes From Leftovers.

Don’t let the long ingredient list scare you. This red lentil soup recipe is actually very simple.

Ingredient List

The ingredients for a hungarian carrot and red lentil soup are laid out on a white surface.
Photo credit: Recipes From Leftovers.

Here’s what you’ll need.

  • 1 cup diced onion
  • ¾ cup diced carrot
  • 1 red pepper, diced
  • 4 garlic cloves, diced
  • 2 TBS avocado oil
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard
  • 1 15 oz can diced tomatoes
  • 2 cups red lentils
  • 2 bay leaves
  • 4 cups water
  • 3 bouillon cubes
  • Salt and pepper to taste

Directions

1. In a large stockpot, heat avocado oil over medium heat. Add onion, carrot, red pepper, and garlic cloves. Cook until the onion is translucent, about 5 minutes.

2. Stir in paprika, garlic powder, onion powder, and mustard until well-mixed. Cook for an additional minute.

3. Add the red lentils, bay leaves, water, and bouillon cubes to the pot. Stir until everything is well combined.

4. Bring the mixture to a boil, then reduce the heat and simmer on low for 2 hours, stirring occasionally.

5. Adjust the seasoning with salt and pepper once the soup has finished cooking.

6. Serve the soup warm with a side of bread or crackers for a complete meal.

Substitutions

It’s so easy to make substitutions in this soup. For example, I often make this with 2 tsp chili powder and 1 tsp curry powder instead of paprika. If I don’t have carrots, I’ll add ½ to 1 cup of spinach. Sometimes, I add ½ cup of carrots or broccoli.

Carrot and Red Lentil Soup Recipe FAQs

A bowl of red lentil soup with tomatoes on a yellow towel.
Photo credit: Recipes From Leftovers.

Do you have questions? I have answers! Just go ahead and drop your questions down below in the comment section.

Can I use other types of lentils in this soup?

You can substitute red lentils with other varieties, such as green or brown ones. However, cooking times may vary, as red lentils tend to cook faster than their green or brown counterparts.

How can I make this soup vegetarian?

To make this soup vegetarian, simply replace the bouillon cubes with a vegetable broth. This swap will maintain the soup’s rich flavor profile while adhering to a vegetarian diet.

Can I freeze this soup?

Absolutely. Carrot and red lentil soup freeze well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or microwave.

Carrot and red lentil soup is inexpensive, tasty, nourishing and versatile and also easy to prepare. Whether you’re looking to expand your family meal plan with more legumes or simply want a comforting bowl of soup, you’re going to love this recipe. 

Yield: 8

Easy Carrot and Red Lentil Soup Recipe

A bowl of carrot and red lentil soup with sage.

Want a cheap, filling and nutritious soup? You'll love this easy carrot and red lentil soup recipe. It's a modern twist on an old Hungarian classic. A comforting recipe packed with nutritious ingredients and perfect for a hearty, healthy meal.

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1 cup diced onion
  • ¾ cup diced carrot
  • 1 red pepper, diced
  • 4 garlic cloves, diced
  • 2 TBS avocado oil
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard
  • 1 15 oz can diced tomatoes
  • 2 cups red lentils
  • 2 bay leaves
  • 4 cups water
  • 3 bouillon cubes
  • Salt and pepper to taste

Instructions

  1. In a large stock pot heat avocado oil (or vegetable oil), onion, carrot, red pepper, and garlic cloves. Cook until the onion is translucent, about 5 minutes.
  2. Add in spices and mustard, mix well. Cook for one minute.
  3. Add lentils, bay leaves, water and bouillon to stock pot and stir until well combined.
  4. Bring to a boil, then reduce heat and cook on low for 2 hours, stirring a few times.
  5. Once finished cooking, salt and pepper to taste.
  6. Serve with bread or crackers.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 128Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 418mgCarbohydrates 19gFiber 6gSugar 5gProtein 6g

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Red lentil soup with carrots and tomatoes.

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8 Comments

  1. The carrots add a natural sweetness and the red lentils make it hearty. Such an easy recipe and a perfect comfort food for chilly days.

  2. I love how comforting and hearty this lentil soup was! I added some spinach to it and I loved how the flavors turned out! Plus, it was easy to prepare and cook too!

  3. I loved the texture of this carrot and lentil soup. It was so satisfying. I threw in some broccoli and it was so delicious. Two thumbs up!

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