Lentil Carrot Soup

Lentil Carrot Soup

Well, if you couldn’t tell from some of my recent posts, Australia’s weather has taken a turn for the cold—at least by our standards! My house has been enjoying some cold-weather dishes, and this soup is one of them. “Good” recipes to me these days seem to be ones that fulfill a number of criteria: simple to make, healthy, budget friendly, large enough to create leftovers, and of course, tastes good! This recipe is a perfect example of all those criteria, so it gets a gold star from yours truly.

This can be made on a stove top or in a slow cooker. My flatmate recently cashed in some of his reward points for a spiffy new slow cooker, and its maiden voyage was this recipe. Maybe it’s time to get your slow cooker out and try it!


Lentil Carrot Soup

Adapted from the “Lentil Soup” recipe, p. 56 in The Complete Canadian Living Cookbook

Difficulty: Easy
Cooking time: 15 minutes preparation, 1+ hour(s) cooking


  • 2 chopped onions
  • 1 clove garlic, minced
  • 4-5 peeled & chopped carrots
  • 8 cups vegetable or chicken stock
  • 1 cup dried lentils (green or brown), rinsed
  • 1/2 cup raw white or brown rice
  • 1 tsp each dried thyme, marjoram, and/or oregano
  • 1/4 cup dry sherry or white wine
  • pinch cayenne pepper
  • 1 bay leaf
  • salt & pepper to taste

In a large pot (or frying pan if using a slow cooker that doesn’t have a removable interior), fry the onions and garlic with a bit of olive oil until softened and translucent, about 4 minutes. Add remaining ingredients.

If making in a slow cooker, turn the heat on to ‘low’ and allow to cook for 2-4 hours, until the rice, lentils, and carrots are cooked and soft. If making on the stove, keep just below a simmer for 40 minutes, until ingredients are soft. Check on and stir the soup every now and then; add more water if necessary, should the lentils and rice soak up too much liquid. Taste to make sure the spices are to your liking and adjust if necessary. Careful to not overcook the soup too much (don’t worry, it’s pretty forgiving), as you might end up with mushy lentils and carrots. It’ll still taste great, though!

Serve with some grated cheddar on top and some fresh cheese biscuits.

2 Responses to Lentil Carrot Soup

  1. I made this a few weeks ago and it was delicious! I made it again today but added some different spices: cumin, turmeric, ground coriander, curry. This blog is amazing. I have started doing a lot more cooking than I did before and this blog has been very helpful. The recipes are straight forward and easy to follow. Thanks!!

  2. I made this yesterday, and it was fantastic! It was raining when I made it, and immediately after I finished eating, it cleared up and got all sunny. So… It’s possible this soup–in addition to being deliscious–creates good weather…

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