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Carrot and Lentil Soup Recipe
5 from 4 votes

Carrot and Lentil Soup

The broth is so rich and fragrant and seasoned with Moroccan spices. It’s so easy to make and budget-friendly.
Prep Time 15 mins
Cook Time 35 mins
Course Soup
Cuisine Morrocan


  • Large Dutch Oven


  • cups diced carrots
  • 2 cups split red lentils, (washed)
  • 3 tbsp olive oil
  • cups chopped onion
  • 2 tbsp minced garlic
  • 2 tbsp tomato paste
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • ½ tsp ground paprika (sweet or smoked)
  • tsp cayenne pepper
  • 4 cups broth
  • 2 cups water
  • salt and pepper to taste


  • Heat oil in a heavy large saucepan over medium-high heat. Cook onion, garlic until tender for about 4-5 minutes. Be sure to keep stirring to prevent burning.
  • Add tomato paste, cumin, turmeric, cinnamon, paprika and cayenne pepper. Be sure to keep stirring to prevent burning (for about 1 minute).  
  • Add broth. Be sure to scrape the bottom, add carrots, lentils, water and bring to a simmer. 
  • Reduce to low heat, cover the pot partially and cook for about 15-20 minutes or until the lentils are soft. Stir frequently to prevent burning. Turn off the heat when the lentils are fully cooked.
  • Use a hand blender or any high-speed blender, puree the lentils until smooth, adjust the seasoning with salt and pepper.
  • If the broth is too thick, add about ¼ cup of extra broth. Ladle soup into bowls. Garnish with parsley, serve and enjoy.
Keyword carrot and lentil soup, lentil soup, creamy lentil soup
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