Meatless Monday – Carrot Lentil Soup


Warm soup on a chilly fall night? Nothing better.

I first fell in love with thick, blended soups in Ireland. It became my mission to try the unique blends at every pub we visited. Guinness? I was all about brown bread and soup. The rich texture and melded flavors are so comforting – and perfect for dipping.

Try this roasted veggie and lentil blend with fresh baked bread for the ultimate comfort meal. It’s a perfect Meatless Monday option, packed with protein and nutrients. And the best part? You’ll have leftovers the rest of the week.

Carrot Lentil Soup


  • 6 cups vegetable stock (recipe here)
  • 1 can diced tomatoes
  • 1.5 cups red lentils
  • 5 large carrots, sliced
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 garlic cloves
  • 1 t turmeric
  • 1 t coriander
  • 1 t garam masala
  • 1/2 t cinnamon


Place all ingredients into large stock pot. Bring to a boil, cover the soup and simmer for about 30 minutes or until lentils are soft. Carefully pour into blender (or use an immersion blender – magic!) and mix until smooth. Garnish with a fresh sprig of coriander or parsley and serve with fresh, homemade bread.

This entry was posted in Meatless Monday, Recipes. Bookmark the permalink.

3 Responses to Meatless Monday – Carrot Lentil Soup

  1. Ema Jones says:

    I’m adding in some diced cottage cheese, plz suggest…

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