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French Carrot Lentil Soup Recipe (Vegan, Gluten Free, Dairy Free)

This French Carrot Lentil Soup recipe is healthy, filling, and packed with tons of plant protein. Made with red lentils, carrots, onions, and French spices, this soup is easy to meal prep! Vegan, gluten free, and high protein.

I love a bright, creamy, flavorful, hearty plant-based soup – and this recipe hits all the marks. Its velvety and creamy, and surprisingly hearty for a pureed soup.  The red lentils and the carrots are the absolute stars of this simple dish.
 
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We are year-round soup lovers, I make two big batches of soup for our lunches every week!  I love that its super easy to meal prep, and I enjoy coming up with new ways to enjoy pantry staples like lentils, beans, rice, and pasta.  Chunky, hearty soups are my go-to but wanted to try something a little more creamy and this lentil and carrot soup was born!

I love the French flavors in this soup- Herbes de Provence is one of my favorite spice blends (a mix of thyme, rosemary, savory, marjoram, and oregano) I use it in tons of recipes. Its the star of my Coconut Cream of Mushroom soup and our weeknight favorite Roasted Root Vegetables with Lemon Caper Vinaigrette.

This French Carrot Lentil Soup Is:

  • Packed with Flavor
  • Made with whole, simple ingredients (and some pantry staples!)
  • Creamy and velvety
  • Filling until dinner
  • Vegan and Gluten-Free

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What’s In This Simple Carrot Lentil Soup?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

Quick Cooking Soups Anytime

I’ve been cooking tons of pantry staple recipes lately, and have stocked way up on red lentils.  They are an amazing source of plant protein and are packed with flavor.  I also love that red lentils cook so quickly – unlike other beans, these lentils can be cooked through on the stove top in about 30 minutes.  No soaking or overnight prep required!

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Pantry Lentil Soup Recipes for the WIN!

As you can see from the ingredients list, this is a pretty simple recipe that requires a few pantry staple spices, lentils, and produce.  I always always always have a stash of carrots, onions, and garlic in our fridge.  No matter what I plan to make for the week, I always keep those 3 vegetables on hand.  They last a long time in the fridge, go great in almost any meal, and are inexpensive to buy in bulk. My list of 125 Top Vegan Pantry Staple Ingredients & Recipes has some great ideas to cook with what is in your cupboards.

Easy Healthy Meal Prep Soups

This soup was so awesome to meal prep for a week of work lunches.  Its easy to cook for #MealPrepSunday, requires little hands-on cooking time, and is packed with filling plant protein.  I tend to get a little snack-y in the late afternoon, and this soup was hearty enough to keep me full until dinner time!  Which doesn’t happen too often. If you are having for dinner or planning to serve for company, it can easily be made ahead too, and reheated right before serving.

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How Do I Make This Vegan French Carrot Lentil Soup?

  • In a Dutch oven, heat the olive oil over low heat.  Add the onion and sauté on low for 7 or 8 minutes until the onions begin to soften.
  • Add the carrots, celery, onions, red lentils, bay leaves, Herbes De Provence, and Vegetable stock and bring to a boil.  Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften.
  • Remove bay leaves, and with an immersion blender, blend the soup until it is completely smooth.  If you don’t have an immersion blender, then puree small batches in a normal blender.
  • Serve warm with a dollop of coconut cream, cashew cream, or crème fraiche and a sprinkle of fresh thyme.

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Dietary Modifications

While this soup is naturally vegan and gluten-free, you can easily make this oil free by substituting the olive oil for vegetable stock.

If you aren’t vegan and you eat dairy, you can skip the coconut cream or cashew cream garnish and stir in crème fraiche or Greek yogurt.

More Irresistible Vegan Soup Recipes You’ll Love!

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)

Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)

Mason Jar Instant Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)

Vegan Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)

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Get the Same Ingredients I Used for My Vegan Lentil and Carrot Soup Recipe

As always, if you make this carrot lentil soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

And let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox! And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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French Carrot Lentil Soup

The Herbeevore
This French Carrot Lentil Soup (vegan, GF) is healthy, filling, and packed with tons of plant protein. Made with red lentils, carrots, onions, and french spices, this soup is easy to meal prep!
4.95 from 18 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine American, French
Servings 6
Calories 287 kcal

Equipment

  • Dutch Oven, or heavy lidded pot

Ingredients
  

Instructions
 

  • In a Dutch oven, heat the olive oil over low heat.  Add the onion and saute on low for 7 or 8 minutes until the onions begin to soften.  Add the carrots, celery, onions, red lentils, bay leaves, Herbes De Provance, and Vegetable stock and bring to a boil.  Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften.
  • Remove bay leaves, and with an immersion blender, blend the soup until it is completely smooth.  If you don't have an immersion blender, then puree small batches in a normal blender.
  • Serve warm with a dollop of coconut cream, cashew cream, or Craime Fraishe and a sprinkle of fresh thyme.

Notes

Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 287kcalCarbohydrates: 49gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1809mgPotassium: 808mgFiber: 21gSugar: 8gVitamin A: 11088IUVitamin C: 8mgCalcium: 72mgIron: 6mg
Keyword Carrot Lentil Soup, Carrot Lentil Soup Vegan, French Lentil Carrot Soup, lentil soup with carrots, Oil Free French Lentil Soup
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Posted in American, Appetizers, Dairy Free, Fall Recipes, Favorites, French, Gluten Free, Low Sodium, Lunches, Make Ahead, Meal Prep, One Pot Recipes, Soups, Spring Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

31 Comments

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  13. Terri

    5 stars
    I used the Better Than Bouillon that was recommended and found the taste to be too strong. I followed the directions on the jar and think I may have used too much. I added 2/3/ C of coconut milk and the juice from half a lemon and that helped a lot. I’d like to try this again adjusting the vegetable broth.

    • The Herbeevore

      5 stars
      Hi Terri,
      Thanks for reaching out! A recommendation on the Better than Bouillon would be to make it in a seperate pot first, taste and adjust bouillon to your liking, then add it to the soup. That way you can get the broth to be the right flavor you like before adding it in. Great tip on the lemon! I’ll have to try that one next time 🙂

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    • The Herbeevore

      5 stars
      Hello Sue,
      You add the carrots at the same time as the lentils, celery, spices, and vegetable stock! They should all simmer together, and then be blended once cooked through. Let me know how this recipe turns out!

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  22. Susan

    Always need an easy delicious soup that is home made without the sodium and sparse vegetables that are in the canned variety

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