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For Meatless Friday, Elizabeth Varga shares a simple soup recipe that's perfect for a cold winter's night.

This hearty Carrot and Lentil soup is ready in just 30 minutes and made with only 7 ingredients. A simple, yet flavorful soup filled with high-protein lentils and sweet, earthy carrots.

I am such a huge carrot lover. Carrots are sweet, earthy, fresh, and generally very flavorful. I'll take any excuse to throw them into a recipe.

One of my goals for this particular recipe was to create an easy, accessible soup that's full of flavor. So carrots were an obvious choice.‍

Another great plant-based staple is lentils.

Lentils are SO cheap. And they are loaded with protein and fiber.

They are easy to cook and don't require any pre-soaking. They're literally ready in 20 minutes.‍

So lentils and carrots together. Game changer.

This soup is flavorful, nutrient-dense, quick, and simple. Seriously a win!


Carrot and Lentil Soup

  • 1 Yellow Onion, finely diced
  • 2 Pounds Carrots, sliced into rounds
  • 4 Stalks Celery, sliced
  • 4 Cups Vegetable Broth
  • 4 Cups Water
  • 1 1/2 Cups Brown Lentils
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Dried Sage
  • 1/2 Teaspoon Ground Thyme
  • 1/2 Teaspoon Black Pepper
  1. Sauté the onion, carrots, and celery in a large pot for 5-7 minutes until they are soft. Use a splash of vegetable broth if necessary to prevent sticking.
  2. Add the broth, water, lentils, sage, thyme, salt and pepper. Bring to a boil, then let simmer 20 minutes, until the lentils are cooked.
  3. Remove from the heat, serve, and enjoy!

For step-by-step photos, ingredient substitutions, and more, visit AtElizabethsTable.com.


Click to tweet:
This carrot and lentil soup is flavorful, nutrient-dense, quick, and simple. Seriously a win! #MeatlessFriday #CatholicMom

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Copyright 2024 Elizabeth Varga
Images: copyright 2024 Elizabeth Varga, all rights reserved.