Easy Homemade Lentil Soup with Carrots and Parsley is an incredibly easy one pot recipe filled with lentils, carrots, onion and olive oil then puréed to create a simple soup. This is a good comfort food meal that’s easy enough for a weeknight or make-ahead meal prep.
This is that kind of cozy soup you can whip up with pantry staples and a few fresh veg. It simmers shortly, then goes glassy with a few stirs.
And I like to top it off with a drizzle of olive oil, a dusting of paprika and some fresh parsley for color and flavor. It’s warm, it’s filling, and it’s delicious with a little bread on the side.
Why You’ll Love This Easy Homemade Lentil Soup
- One pot, minimal cleanup
- Budget-friendly pantry ingredients
- Smooth, creamy texture (without cream)
- The Best Meal Prep Containers Perfect for meal prep and leftovers
- Highly customizable with seasoning and topping options
Ingredients
Soup
- Carrots: approximately 1 1/2 cups sliced (200 g)
- Onion: approximately 3/4 cup chopped (100 g)
- a small handful parsley, chopped (to taste)
- Olive oil: 2 tbsp (30 mL)
- Lentils: roughly 1 3/4 cups (350 g) (assumption being red lentils for color + quick cook)
- Water: 4 1/4 cups (1 liter)
- Salt: 1 tsp
- Black pepper: 1 tsp
For garnish
- Chopped parsley
- Olive oil
- Paprika
Ingredient Notes & Substitutions
- Lentils: Red lentils purée the smoothest and cook rapidly. If you prefer to use brown/green lentils, know that you’re in for an extended simmer and a somewhat earthier taste.
- Water: Water keeps everything simple, though you can use vegetable broth for a richer flavor.
- Parsley: Flat-leaf parsley is best. Some of you may like to use cilantro instead, and that’s fine.
- Paprika garnish: Mild paprika, if you can find it. For heat, include a pinch of smoked paprika or cayenne (if using).
- Olive oil: Use any olive oil. For a more robust finish, drizzle with extra-virgin olive oil just before serving.
How to Make Easy Homemade Lentil Soup Step by Step
- Prep the vegetables. Peel the carrots and slice them, chop the onion and chop a small handful of parsley.
- Start the pot. In a medium pot, warm the olive oil over medium heat. Stir in onion and cook 2–3 minutes until soft.
- Add carrots + lentils. Stir in the carrots and lentils. Cook for 1 minute, stirring to coat everything.
- Add water + seasonings. Add the water, then season with salt and black pepper. Bring to a boil, then turn the heat down to a steady simmer.
- Simmer until tender. Cook 18–25 minutes (timing will depend on type of lentil) until the lentils and carrots are very soft.
- Blend. Puree with an immersion blender until smooth (or puree carefully in small batches in a countertop blender).
- Finish and serve. Adjust salt/pepper to taste.
- Finish and serve. Ladle into bowls and sprinkle with parsley, a drizzle of olive oil and paprika.
Expert Tips
- For the creamiest texture, cook until carrots are very tender before blending.
- If the soup is too thick, thin it out with a splash of hot water until it reaches your desired consistency.
- Combine off the heat to prevent splatter.
- Using a countertop blender? Open the lid to vent and blend in batches to prevent steam from building up.
- Season in stages: salt in the pot, then taste again after blending.
- For even more depth of flavor, cook the onion a bit extra until it starts to turn golden (no cheating).
- Garnish small portions just before serving so the paprika keeps its chile-pepper kick and the parsley stands up.
Storage & Freezing
- Refrigerator: Allow to cool completely, then transfer cookies to an airtight container and store for up to 4 days.
- Freezer: Store in a freezer-safe container and freeze for up to three months. Allow an inch or so at the top for freezing expansion.
- Thawing + reheating: Overnight in the fridge (or in a bowl of cold water if sealed). Reheat on the stove over medium-low, adding a splash of water if too thick.
Variations
- Include 1/2 tsp of garlic powder or two minced garlic cloves with the onion.
- It can get some heat with a pinch of cayenne or red pepper flakes.
- Finally, brighten with a squeeze of lemon on top.
- Add baby spinach after blending and continue to stir until it is wilted.
- Keep it chunky: Purée only half the soup, then stir it back in.
Easy Homemade Lentil Soup with Carrots and Parsley
Ingredients
Equipment
Method
- Slice the carrots, chop the onion, and chop a small handful of parsley.
- Heat the olive oil in a medium pot over medium heat. Add the onion and cook 2–3 minutes until softened.
- Stir in the carrots and lentils and cook for 1 minute, stirring.
- Add the water, salt, and black pepper. Bring to a boil, then reduce to a steady simmer.
- Simmer 18–25 minutes, until the lentils and carrots are very soft.
- Blend with an immersion blender until smooth (or blend carefully in batches in a countertop blender).
- Taste and adjust seasoning. Serve with parsley, a drizzle of olive oil, and paprika.
Nutrition
Video
Notes
- Lentil type affects cook time: red lentils cook faster and blend smoother; brown/green lentils may take longer.
- If the soup is too thick, add hot water a little at a time until it loosens.
- Swap water for vegetable broth for a deeper flavor.
- Garnish is optional; add paprika and olive oil right before serving for the best color and flavor.
Tried this recipe?
Let us know how it was!FAQs
What variety of lentils should I use for this soup?
Red lentils puree the best and are very quick cooking. Brown/green lentils also work but might take longer to cook and won’t be as silky.
Do I need to soak lentils?
Most lentils for soup don’t need soaking. Simply rinse, and remove any debris.
Can you make this recipe without a blender?
Yes. The soup will be chunkier, but still very good. You can also mash with a potato masher for more of a chunky texture.
Why is my soup too thick?
They’re just the thing with lentils, which lighten and turn tender in a broth but also thicken as they cook, and more when you let them cool. Then add hot water, a little at a time, until it is loosened.
How may I ensure it is really rich-tasting without adding creram?
Instead of water, stir in vegetable broth and top with a drizzle of extra-virgin olive oil.
Can I double the recipe?
Yes — so long as you are using a larger pot and can tolerate the extra time it takes to get back up to a boil.
