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carrot and lentil soup
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5 from 2 votes

Aromatic Tomato, Carrot and Lentil Soup

Tomato, carrot and lentil soup is a must add to your recipe repertoire if you need a quick and easy meal the whole family can enjoy. Coming together in just 20 minutes with a handful of pantry and fridge staples, this is one meal you will find yourself turning to time and time again.
Prep Time15 mins
Cook Time15 mins
Course: Soup
Cuisine: Anytime
Keyword: carrot and lentil soup, vegan lentil soup
Servings: 6 servings
Calories: 197kcal


  • 2 tablespoon extra virgin olive oil (EVOO) or cooking oil of choice
  • 3 cloves garlic finely chopped
  • 1 brown onion chopped
  • 1 teaspoon mustard powder
  • ½ teaspoon chilli flakes (more to taste optional)
  • ¼ teaspoon turmeric powder
  • 3 large carrots, diced into roughly 2cm cubes
  • 4 medium tomatoes skinned (I used Truss) see notes for tips on skinning
  • 4 cups vegetable stock
  • 1 cup red lentils rinsed
  • ½ lemon juiced
  • salt and pepper to taste


  • Heat the EVOO in a medium saucepan on medium heat. Once heated, add the onions and garlic and allow to sweat for about 2 minutes. They should be tender but not starting to brown yet.
  • Add the mustard powder, chilli and turmeric, and stir to combine.
  • Add the carrots and sauteé for about 3 minutes, until they have softened slightly.
  • Add the chopped tomatoes, stock and lentils and simmer for about 15 minutes, or until the lentils are tender.
  • Remove from the heat and add in the lemon juice.
  • Remove 2-3 cups of the soup and blend until smooth. Add back into the main saucepan, add salt and pepper to taste and stir to combine.


To skin the tomatoes:
  1. Remove the stems and tops.
  2. With a small knife (I find a serrated knife works best), score the skin of the tomato on top, to make a large X.
  3. Place the tomatoes in a bowl or deep saucepan and cover with boiling water. Place a plate on top of the tomatoes to keep them submerged under the boiling water for about 5 minutes.
  4. Drain the tomatoes from the water and once cool enough to handle, peel the skin from the tomatoes.
  5. Chop roughly and set aside until ready to use.


Calories: 197kcal | Carbohydrates: 29g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 658mg | Potassium: 624mg | Fiber: 12g | Sugar: 7g | Vitamin A: 6173IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 3mg