Easy Vegan Red Lentil Carrot Soup Recipe

Vegan red lentil carrot soup is a quick and easy meal that suits the chilly days perfectly; it’s comforting, hearty and simply delicious! Besides, it’s a perfect soup for vegans and vegetarians because of the high protein level in lentils. The carrots in this soup add a tasty sweet flavour which makes it attractive for little kids as well. 

Don’t waste the carrot foliage!

In this vegan red lentil carrot soup we use the whole carrot, so we include the green top, the foliage of the carrot. Usually this part of the carrot ends up in the bin, but why would you throw away a perfectly edible green? Did you know carrot green is full of nutrients like calcium, iron, fiber vitamin A and vitamin C? Would be a waste not eating that! 

Big pan of soup for a big group or the freezer

This vegan red lentil carrot soup recipe is for a big pan of about 4 litres! This is super handy when you get a big group over or make little portions, put them in your freezer and take it out whenever you feel hungry. Another advantage: it’s extremely cheap!

Enough talking, let’s get cooking!Vegan Red Lentil Carrot Soup with carrot foliage carrot green - tomatoes, turmeric cumin chilli Green Amsterdam

Ingredients for  10-15 persons (4 litres):
  • 200 gram red lentils, dried  (and rinsed)
  • 500 gram Dutch carrots (bospeen), thinly sliced. Plus the foliage (the green on top), chopped
  • 2 cans diced tomatoes of 400 gram
  • 4 garlic cloves, diced
  • 3 onions, chopped
  • 1 chilli pepper, chopped 
  • 2 bay leaves
  • 2,5 liters vegetable broth
  • 2 tspn cumin
  • 2 tspn turmeric
  • Splash of olive oil
  • Cilantro, chopped

Heat a splash of olive oil in a large pan over a medium heat, add the onions, cumin, turmeric, chilli pepper and after a minute the garlic. Let it simmer for a few minutes.

Now add the carrots, including the chopped foliage (green) of the carrot. Cook for a few minutes while stirring regularly.  

Then throw in the tomatoes and give ‘em a stir. After that add the lentils, vegetable broth and bay leaves. Turn up the heat and bring it to a boil. When boiling, turn the heat low and let it simmer for about 15 minutes. 

Now use a blender to blend a part of the soup, keeping some bite. 

Serve the soup, topping it off with the cilantro.


Looking for another vegan recipe? Check out the recipe Stuffed Tomatoes with Vegan Pesto & Quinoa. And stay tuned because there will be more recipes coming up soon!

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