Easy gluten-free lentil and carrot soup:

Lentil and carrot soup is one of my favorite soups. It has a rich, creamy texture and refreshing flavor that makes it delicious. It is comforting and heartwarming, especially in cold weather.
This soup is easy and quick to make, especially with yellow or red lentils; it’s ready in about 25 minutes.

Lentil and carrot soup is plant-based, gluten-free, and nut-free. It is perfect for lunch, dinner, or as a side dish.

Why is lentil and carrot soup good for you?

Lentils are rich in protein, fiber, iron, and other polyphenols that are essential for good health. They support digestion and increase satiety, helping stabilize blood sugar and support weight loss.

Carrots are rich in vitamin A, which supports eye health, and in fiber, which supports healthy digestion.

Ingredients needed

Yellow or red lentils

Freshly chopped carrots

Yellow or white onions

Minced garlic

Water or vegetable broth

Coconut milk or cream

Cucumin

Turmeric

Salt to taste

Cayenne pepper

Ground coriander

What type of lentil can I use for this lentil and carrot soup?

Yellow or red lentils cook faster and more easily than brown or green lentils. They dissolve into a nice, creamy texture, which makes them great for soups and curries.

Can I use canned lentils to make this lentil and carrot soup?

Yes, you will need about 2 cans of cooked lentils, about 3 cups total—in place of 1 cup dried lentils.

1. Drain and rinse the canned lentils.
2. Cook the onion, garlic, spices, carrots, and broth for about 8–10 minutes, until the carrots are tender.
3. Stir in the lentils and simmer for 5–10 minutes more.
4. Add lemon juice and adjust the seasoning.

You may need only 5–6 cups of broth, depending on how thick you want the soup. Canned lentils are usually brown or green rather than yellow, but they work well. Check the can label to make sure they’re gluten-free.

Can I make lentil soup without blending?

You can make it without blending—the lentils will soften and naturally thicken the soup.

Keep the same ingredients and method, but:

Dice the carrots into small, even pieces.
Simmer for about 20–30 minutes, until the lentils and carrots are tender.
Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Add a little extra broth or water if the soup becomes too thick.
Finish with lemon juice and adjust the seasoning.

The soup will have a rustic, chunky texture. For an even brothier version, use up to 7 cups of liquid. Next time, you can prepare it this way and adjust the cooking time based on how soft you like the lentils.

What do you serve with lentil and carrot soup?

Serve it warm with gluten-free crackers, bread, chips, cooked quinoa, or brown rice. Top it with freshly chopped herbs such as cilantro or parsley, or fresh lemon or lime wedges for an acidic squeeze.

What are some mistakes in making lentil soup?

Choosing the wrong type of lentil for making your soup. Brown or green lentils may not give your soup the same creamy texture as yellow or red lentils.

Not soaking and rinsing your dry lentils can leave antinutrients that may cause digestive issues for some people with gut issues. Soaking and rinsing can help improve digestion and reduce gas and bloating. Rinsing also helps remove dirt and debris from your lentils.

Undercooking the lentils may cause digestive issues for people with compromised gut health or other health issues. Undercooked lentils will not produce a creamy texture in your soup.