Why You’ll Love French Carrot Lentil Soup Recipe

I like this recipe because it is hearty without being heavy and simple without being boring. I enjoy how the spices gently build flavor, and I appreciate that it is made with pantry-friendly ingredients. It always feels like a wholesome meal that warms me from the inside out.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Soup:
2 tablespoons olive oil: For sautéing the vegetables and creating a rich base.
1 large onion: Chopped, to provide a savory foundation for the soup.
3 garlic cloves: Minced, for added depth and flavor.
4 medium carrots: Peeled and diced, offering natural sweetness and texture to the soup.
1 cup dried lentils: Green or brown lentils work best, providing protein and heartiness.
1 teaspoon ground cumin: For a warm, aromatic spice.
1 teaspoon ground coriander: A fragrant spice that complements the other ingredients.
1 teaspoon turmeric: For color and an earthy flavor that pairs well with carrots and lentils.
4 cups vegetable broth: For a rich, savory liquid base that adds depth to the soup.
1 cup water: To balance the broth and control the soup’s consistency.
Salt and pepper: To taste, for seasoning.
1 tablespoon fresh lemon juice: For a touch of acidity that brightens the soup.
1/4 cup fresh parsley: Chopped, for garnish and freshness.
Optional: 1/2 teaspoon red pepper flakes: For a subtle kick of heat.

For the Garnish (Optional):
Plain yogurt or plant-based yogurt: A dollop of yogurt on top adds creaminess and tang.
Crusty bread: Serve the soup with a side of freshly baked crusty bread for dipping.

Directions

I start by heating the olive oil in a large pot over medium heat. Once warm, I add the chopped onion and sauté it for about five minutes until it turns soft and translucent. I then add the garlic, cumin, coriander, and turmeric, stirring constantly for one to two minutes until everything smells fragrant.

Next, I stir in the diced carrots and let them cook for about five minutes so they begin to soften and absorb the spices. I add the dried lentils, followed by the vegetable broth and water, stirring well to combine everything. I bring the soup to a boil, then reduce the heat, cover the pot, and let it simmer for 30 to 40 minutes until the lentils are tender and the carrots are fully cooked.

Once the soup is ready, I season it with salt and pepper and stir in the fresh lemon juice. If I want a creamier texture, I blend part of the soup using an immersion blender or a standard blender, then return it to the pot. I ladle the soup into bowls, garnish with chopped parsley, and add yogurt on top if I feel like it. I always enjoy serving it with crusty bread on the side.

Servings and Timing

I usually get about 4 servings from this recipe. The prep time is around 20 minutes, the cook time is about 40 minutes, and the total time comes out to roughly 1 hour.

Variations

I sometimes blend the entire soup when I want a smooth and creamy texture. When I want extra warmth, I add the red pepper flakes or a pinch of extra cumin. I also like adding more carrots if I want the soup slightly sweeter.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to four days. When reheating, I warm it gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened too much.

FAQs

Can I use canned lentils instead of dried?

I prefer dried lentils, but I can use canned ones if I reduce the cooking time significantly.

Do I need to soak the lentils first?

I do not soak lentils for this recipe because they cook well directly in the soup.

Can I freeze this soup?

I freeze this soup often, and it keeps well for up to three months.

What type of lentils work best?

I like green or brown lentils because they hold their shape nicely.

Can I make this soup creamy without blending?

I find that yogurt added on top gives a creamy feel without blending.

Is this soup filling enough for a meal?

I find it very filling, especially when served with bread.

Can I add other vegetables?

I sometimes add celery or potatoes for extra texture.

How do I keep the soup from getting too thick?

I add more water or broth during reheating if needed.

Can I cook this in advance?

I often make it a day ahead because the flavors deepen overnight.

What makes this soup taste bright?

I think the lemon juice at the end makes a big difference.

Conclusion

I keep coming back to this French carrot lentil soup because it is simple, comforting, and full of flavor. Every time I make it, I enjoy how nourishing it feels and how easily it fits into my routine as a reliable, homemade meal.