Carrot Red Lentil Soup (30-Minute or Slow Cooker)

Top down view of a white bowl filled with easy spiced carrot and lentil soup with fresh herbs on top.

Carrot Red Lentil Soup (30-Minute or Slow Cooker)

This easy carrot red lentil soup simmers carrots, ginger, and warm spices into a creamy, plant-based meal in 30 minutes or the slow cooker.

Course dinner, Lunch, Main Course, Soup

Cuisine American, Indian, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword Crockpot, healthy, lentils, one pot, quick, red lentils, Slow Cooker, spiced carrot and lentil soup

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 276

Author Robyn Conley Downs

Equipment

Slow Cooker optional
Dutch Oven optional
Immersion Blender optional

Ingredients

1 tablespoon olive oil
2 tablespoons freshly grated ginger
4 cloves garlic, roughly chopped
2 teaspoons ground cumin
¼ teaspoon red chili flakes
1 teaspoon ground turmeric
4 cups chopped carrots
2 15- ounce cans diced tomatoes
1 cup dry red lentils, rinsed
½ teaspoon kosher salt
3 cups vegetable broth (or chicken broth if not vegetarian)

To Add at the End

1 cup coconut milk
2 tablespoons apple cider vinegar (or fresh lemon juice)
1 tablespoon maple syrup

Instructions

Stovetop Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ginger, garlic, cumin, chili flakes, and turmeric, and cook until fragrant, about 2 minutes, stirring constantly.
Add the carrots, tomatoes, lentils, salt, and broth, stirring until well combined.
Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-35 minutes, or until the carrots are soft and the lentils begin to soften and break apart, stirring occasionally.
Uncover and stir in the coconut milk, vinegar, and maple syrup, stirring to combine.
Using an immersion blender, blend until just barely smooth. Alternatively, working in batches, carefully ladle the soup into a blender. Blend until just barely smooth, then return to the pot.
Taste and add additional salt or vinegar if desired. Serve with whatever toppings you enjoy.

Slow Cooker Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ginger, garlic, cumin, chili flakes, and turmeric, and cook until fragrant, about 2 minutes, stirring constantly. Turn off the heat and add a splash of stock to loosen the browned bits.

Note: If you prefer to make this a dump-and-go slow cooker recipe or a freezer meal, you can skip this step and add the spices directly to the slow cooker along with the other ingredients in step two.

Add the cooked spices along with the carrots, tomatoes, lentils, salt, and broth to a 6-quart slow cooker, stirring until well combined.
Cover and cook on high for 4-5 hours or low for 6-7 hours, or until the or until the carrots are soft and the lentils begin to soften and break apart, stirring occasionally.
Uncover and stir in the coconut milk, vinegar, and maple syrup, stirring to combine. Using an immersion blender, blend until just barely smooth.
Alternatively, working in batches, carefully ladle the soup into a blender. Blend until just barely smooth, then return to the pot.
Taste and add additional salt or vinegar if desired. Serve with whatever toppings you enjoy.

Notes

Optional Serving Suggestions: Fresh cilantro, Greek yogurt, warm naan or pita bread.

Nutrition