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This Carrot and Lentil Soup is everything I want from a good soup: it’s thick, it’s tasty, and it doesn’t leave you feeling hungry 20 minutes later! Packed with veggie goodness, this hearty carrot soup also happens to be gluten free and vegan. Ideal for batch cooking.
This Carrot and Lentil Soup Is SO Filling!
- Why choose this recipe? This easy carrot and lentil soup is ready in under 30 minutes, is mildly spiced with cumin and chilli, and is perfect for batch cooking.
- Budget-Friendly: Not only are the ingredients for this super cheap, this soup also freezes really well, meaning you can cook it in bulk. Making it even cheaper!
- Slow Cooker? You know I just love a good slow cooker recipe, which is why the recipe card has instructions for the slow cooker as well as the hob.
- Serving Suggestions: Enjoy this carrot and lentil soup on its own, top it with some gluten free croutons or serve it with a gluten free bread roll for dunking.
This Spiced Carrot and Lentil Soup is a perfect recipe for batch cooking, and I love having a tub on standby in the freezer for those busy days.
The carrots and tomatoes give you all the veggie goodness, the lentils contain fibre and protein, and the mild spices make this soup absolutely delicious.
The lentils in this soup make it filling enough to have alone, or you can top it with gluten free croutons or serve it with a gluten free flatbread or gluten free soda farls for dunking.
Don’t forget to check below the recipe card for tips on ingredients and swaps, as well as step-by-step photos to guide you through making this easy soup recipe!
March 2025 Update: I updated this recipe and tweaked it to make it even better! I added canned tomatoes for a richer flavour and it makes such a difference. There are also some new step-by-step photos below the recipe card to make the process even easier.
Table of Contents
Ingredients
There’s a printable recipe card for this Lentil and Carrot Soup recipe above. But for the shopping list here are the main ingredients you’ll need:
- Carrots: You could use frozen chopped carrots if easier.
- Onion
- Garlic Paste: You can use fresh minced garlic if easier.
- Tinned Lentils: I find dried lentils often have a ‘may contain’ warning for gluten, whereas tinned ones don’t seem to.
- Spices: I use cumin, chilli flakes and oregano. Omit the chilli if you don’t like spice.
- Tinned Tomatoes
- Vegetable Stock: Always ensure the vegetable stock you’re using is gluten free. I usually opt for Knorr as this is certified gluten free in the UK.
How to Make Carrot and Lentil Soup
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how to make this simple carrot and lentil soup recipe.
Heat the olive oil in a large saucepan over a medium heat. Add the carrots, onions and garlic paste and fry for 2-3 minutes.
Next, sprinkle in the herbs and spices to the pan and stir again, cooking for another minute.
Pour in the vegetable stock and add the tinned tomatoes and drained lentils. Bring to the boil and then cover with a lid.
Turn down to a simmer and leave to simmer for approx 20 minutes, until the carrots have softened.
Pour the mixture (carefully!) into a blender – you may need to do this in portions if you only have a small blender – and blitz until smooth.
Alternatively you can use a stick blender. Serve straight away or portion up and freeze.
Storing and Freezing Instructions
TO STORE: Portion the soup in to tubs and then cool to room temperature, before popping in the fridge. It will keep for 3-5 days.
TO FREEZE: Portion the soup into tubs, cool to room temperature then freeze. You can reheat it straight from frozen whenever you need a quick meal.
More Quick Soup Recipes
If you love how quick and easy this soup is, why not try one of these?
- Watercress Soup
- Courgette Soup
- Pea and Ham Soup
- Broccoli and Stilton Soup
- Gluten Free Chicken Soup
- Winter Vegetable Soup
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Carrot and Lentil Soup Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 500 g carrots, (roughly chopped)
- 1 onion, (finely diced)
- 2-3 tsp garlic paste
- 400 g tinned green lentils, (drained)
- 1 tsp cumin
- 0.5 tsp chilli flakes
- 1 tsp dried oregano
- 400 g chopped tinned tomatoes
- 1 litre gluten free vegetable stock, (I used 2 x Knorr veg stock pots with 1 litre hot water)
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Add the carrots, onions and garlic paste and fry for 2-3 minutes. Add the spices to the pan and stir again, cooking for another minute.
- Pour in the vegetable stock and add the tinned tomatoes and drained lentils. Bring to the boil and then cover with a lid. Turn down to a simmer and leave to simmer for approx 20 minutes, until the carrots have softened.
- Pour the mixture (carefully!) into a blender – you may need to do this in portions if you only have a small blender – and blitz until smooth. Alternatively you can use a stick blender. Serve straight away or portion up and freeze.
To make in the slow cooker:
- Add all the ingredients to the slow cooker, cover, and cook for 2-3 hours on high, or 4-5 hours on low. Blend before serving.
Notes
- Serving Suggestion: Top with homemade gluten free croutons or serve with a gluten free bread roll or gluten free baguette for dipping.
- Storing: Any leftover soup will keep in the fridge for 3-5 days, or can be frozen. I recommend freezing in portions then reheating straight from frozen to eat.
- Step-by-Step Photos: Check out the blog post below this recipe card for step-by-step photos of this method and any FAQs.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Carrot and Lentil Soup and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Frequently Asked Questions
Here are some FAQs about this spicy carrot and lentil soup recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes you can! You know I love a slow cooker recipe, so I’ve included instructions in the recipe card above for both the slow cooker and hob. In short, you just bung it all in, pop the lid on and leave to cook before blending.
Yes, this carrot and lentil soup is not only gluten free, it’s also vegetarian, dairy free, egg free and vegan!
More Gluten Free Soup Recipes
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