Enjoy this easy Carrot and Lentil Soup recipe. A tasty vegan soup ideal for cold days, made with simple ingredients and served with a base of sourdough bread. Quick to make, it's simmered to perfection for a warm, satisfying meal!
When the weather starts to get colder, I turn to my collection of soup recipes for inspiration. I love making Italian favorites like authentic pasta fagioli or more simple soups like chicken pastina. One thing they all have in common is that they use simple ingredients and are packed with flavor, just like this vegan carrot and lentil soup!
Italian lentil soup
One of my favorite features of this recipe is the addition of sourdough bread to add texture, flavor, and an Italian touch. After you make the soup, add a piece of toasted bread to the bottom of your soup bowl. Pour the hot soup over the top to soak into the bread for a comforting texture.
Adding the bread to the soup in this way is a traditional Italian way of serving a soup of this type, in fact, this is how my nonna would serve this soup and many others to me when I was little!
Preparing it is also quick and easy. Start by soaking your lentils in a bowl with water, covering them by an inch – this takes about 3-5 hours, but check your package for specific instructions.
While they're softening up, chop your veggies and get them cooking in a pot with some olive oil. Once they're tender, toss in the lentils, add your vegetable stock, and let the whole thing simmer. You'll have a delicious, hearty soup ready in no time.
You can even make the soup creamier without dairy by blending a portion of the cooked soup and mixing it back in (same technique used in this pasta e piselli!)
Honestly this dish is a one-bowl meal to me, especially if you add the sourdough! But if you're looking for something to pair it with, you could serve it with this Italian fennel salad, and for an even heartier meal, this mushroom chicken.
You'll love it because...
- It's so easy to make, requiring basic cooking skills and minimal prep time.
- It uses simple, affordable ingredients that are readily available in most grocery stores.
- Leftovers store well and freeze well, making it a convenient option for meal prepping or enjoying throughout the week.
Key ingredients
- Carrots, celery, onion - This classic trio offers a depth of flavor, with each vegetable contributing sweetness, savoriness, and subtle earthiness.
- Dry Lentils - The heart of the soup, lentils add a satisfying texture and are a great source of plant-based protein and fiber.
You can use different types of lentils, such as green, brown, or red. Keep in mind that cooking times may vary, and red lentils tend to cook faster and become softer, which will change the texture of the soup. - Vegetable Stock - Serves as the liquid base, giving the soup a rich, full-bodied flavor and a nourishing quality.
- Sourdough Bread - Used as a hearty, rustic accompaniment, it absorbs the soup's flavors and adds an enjoyable textural contrast.
How to make it
Soak the lentils: Add the lentils into a bowl of water with at least an inch of water on top. Soak for 3-5 hours to start softening them. All dry lentils are different, so see if there are any instructions on the back of the package that indicate how many hours to soak or if they need to be soaked at all. Once lentils are soaked, drain them with a colander. Set aside.
Cook the vegetables: Add the olive oil to a large pot and turn to medium heat. Once hot, add the carrots, celery, and onion, along with salt and pepper. Saute until the vegetables start to soften and become tender. This will take about 5 minutes.
Assemble the soup: To the pot, add in the lentils and bay leaves and toss to coat with the flavors before adding the vegetable stock. Add 3 cups to start, then add more if needed.
Simmer the soup: Add salt and pepper, then let lentils simmer over low heat until they are cooked through. This can take anywhere from 15-40 minutes, depending on the lentils you are using.
Prepare the bread: Toast the sliced bread in the oven at 400F for approximately 15 minutes or until hardened. Place the toasted bread at the bottom of a soup bowl. Drizzle bread with olive oil and chili flakes.
Garnish and serve: Once the soup is hot, ladle it over the prepared bread in the soup bowl. Garnish with a drizzle of olive oil and freshly chopped parsley. Enjoy!
Helpful tips
- Soak the lentils in advance to reduce cooking time and to make sure they cook evenly.
- Dice the carrots, celery and onion uniformly for consistent texture in the soup.
- Use high-quality olive oil for better flavor in the base of your soup.
- Gradually add vegetable stock to control the soup's consistency according to your preference. If you run out of stock, you can use water.
- Regularly taste and adjust seasonings as the soup cooks to develop a well-balanced flavor.
- Toast sourdough bread just before serving to maintain its crispness when topped with the soup.
Flavor variations and substitutions
- For a gluten-free version, serve the soup with gluten-free bread or omit the bread entirely.
- Add a teaspoon of cumin or curry powder for a warm, spicy flavor profile.
- Incorporate chopped spinach or kale in the last few minutes of cooking for added greens
- Use chicken or beef stock instead of vegetable stock for a non-vegan variation with a deeper flavor.
- Top the soup with grated Parmesan or vegan cheese for an extra savory note.
- Include a splash of lemon juice or vinegar at the end of cooking for a bright, acidic lift.
- Add chopped tomatoes or a spoonful of tomato paste for a richer, more complex soup base.
Storing & freezing
Storing: Keep the leftover soup in an airtight container in the refrigerator. It will stay fresh and tasty for up to 5 days, making it perfect for meal prep or quick weekday meals.
Freezing: To freeze the soup, let it cool completely before transferring it to freezer-safe bags or containers. It can be stored in the freezer for up to 3 months.
Reheating: Reheat it on the stove over medium heat until thoroughly warm. If it's frozen, thaw it in the refrigerator overnight before reheating. Add a little water or stock if the soup seems too thick.
More Italian Soup Recipes
- Italian White Bean Soup
- Italian Chickpea Soup
- Swiss Chard Soup with Lentils and Cauliflower
- Italian Chicken Soup
Recipe
Carrot and Lentil Soup
Ingredients
- 3 tablespoon extra virgin olive oil plus more for drizzling
- 1 cup white or yellow onion diced
- 1.5 cups carrots diced
- 1 cup celery diced
- 1.5 cups dry lentils
- 2 bay leaves
- 4 cups vegetable stock
- salt and pepper to taste
- parsley for garnish
- chili flakes (optional)
- 6 slices sourdough bread (optional)
Instructions
- Place lentils in a bowl and cover with cold water. Let them soak for 2-4 hours. This will help them cook more quickly.
- Once lentils are soaked, drain them with a colander. Set aside.
- In a large pot, over medium heat, add olive oil. Once olive oil is heated through, add onion, carrots and celery. Season with salt and pepper.
- Let them cook until tender, about 5 minutes.
- Add the lentils to the pot, along with the bay leaves.
- Give everything a good stir, and add the vegetable stock - start with 3 cups, and add more if needed.
- Let lentils simmer until they are cooked. This can take anywhere from 15-40 minutes, depending on the lentils you are using.
- If you run out of vegetable stock and need more, you can add water. Season with salt and pepper.
- Optional step - toast the sliced bread in the oven at 400F for approximately 15 minutes, or until hard. You want the bread to be hard, because it will be softened by the soup.Place the toasted bread at the bottom of a soup bowl. Drizzle bread with olive oil and chili flakes.
- Top the bread with the lentil soup. The bread will absorb the soup and become soft.
- Top the soup with more olive oil and chopped parsley. Enjoy!
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