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 Recipe

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

Labeled ingredients for lentil soup including water, lentils, carrots, onion, parsley, olive oil, salt, pepper, and paprika — Everything you need to make this easy lentil soup.

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 Lentil Soup

Prep the vegetables. Peel the carrots and slice them, chop the onion and chop a small handful of parsley.

Slicing carrots and chopping onion and parsley on a cutting board for lentil soup — Prep the carrots, onion, and 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.

Lentils, carrots, and onion simmering in a pot with water being poured in — : Add water and simmer until tender.

Blend. Puree with an immersion blender until smooth (or puree carefully in small batches in a countertop blender).

Blending lentil soup in a pot with an immersion blender until creamy — Blend the soup until silky.

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.

Bowl of lentil soup topped with paprika and parsley while olive oil is drizzled over — Finish with olive oil, paprika, and parsley.

Holding a blue bowl of creamy lentil soup topped with paprika oil and chopped parsley — Warm, creamy lentil soup ready to serve.

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.

Close-up overhead shot of smooth lentil soup with paprika oil swirls and parsley

Easy Homemade Lentil Soup with Carrots and Parsley

A cozy, smooth lentil soup made in one pot with carrots, onion, olive oil, and parsley, finished with paprika and olive oil on top.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Soup

Cuisine: American

Calories: 398

Ingredients Equipment Method Nutrition Video Notes

Ingredients

200 g carrots about 1 1/2 cups sliced
100 g onion about 3/4 cup chopped
Parsley chopped, to taste
30 ml olive oil 2 tbsp
350 g lentils about 1 3/4 cups (assumption: red lentils)
1 liter water 4 1/4 cups
1 tsp salt
1 tsp black pepper

For garnish:

Parsley
Olive oil
Paprika

Equipment

Cutting board
Chef’s knife
Medium pot with lid
Measuring cups and spoons
Wooden spoon
Immersion blender (or countertop blender)
Ladle

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

Serving: 4gCalories: 398kcalCarbohydrates: 55.7gProtein: 23.4gFat: 7.8gSaturated Fat: 1.1gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.1gSodium: 597mgPotassium: 1032mgFiber: 29gSugar: 5.2gVitamin A: 8354IUVitamin C: 4.8mgCalcium: 53mgIron: 5.9mg

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.

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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.