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A white bowl with vegetable lentil soup with a copper spoon in the bowl and a white and black towel next to the bowl.

Easy Lentil and Carrot Soup

This easy one pot vegetable and lentil soup is made with simple ingredients in just 45 minutes.
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Course: Soup
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 132kcal
Author: Linda & Alex
Cost: $6


  • stove


  • 1 tablespoon vegetable oil or 3 tablespoon broth or water if you don’t cook with oil
  • 1 small red onion finely diced
  • 2 cups finely diced carrots
  • 3 garlic cloves minced
  • 32 ounce vegetable broth
  • 2 cups water
  • 1 ½ cups brown or green lentils rinsed and sorted
  • 1 tablespoon fresh rosemary minced
  • 2 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 4 cups of spinach – chopped
  • 1 tablespoon freshly squeezed lemon juice optional


  • Heat the 1 tablespoon of oil or 3 tablespoon of broth or water in a stock pot on medium heat. When the oil is hot, add the onion and carrots. Sauté for 5 minutes to 7 minutes, or until the onion is translucent. Stir frequently.
  • Add the garlic, rosemary, and rinsed lentils to the pot and stir. Cook for 2 minutes.
  • Add the broth and 2 cups of water and bring to a boil, then reduce the heat to simmer.
  • Crush the 2 teaspoon of Italian seasoning into the soup and season to your liking with salt and pepper. Stir to combine.
  • Cook for 25-30 minutes or until the carrots and lentils are soft, but not mushy.
  • Add the spinach and the lemon juice and stir. The soup is ready when the spinach has wilted.
  • Enjoy!


Serving: 1cup | Calories: 132kcal | Carbohydrates: 22g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Sodium: 52mg | Potassium: 508mg | Fiber: 8g | Sugar: 5g | Vitamin A: 9024IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3mg
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