French Carrot Lentil Soup
Ingredients Featured in Our French Carrot Lentil Soup
Recipe Overview
Experience the essence of French countryside cooking with our French Carrot Lentil Soup. This refined dish transforms simple ingredients into a hearty bowl that balances the sweetness of roasted carrots with the nuttiness of red lentils.
Roasting the carrots intensifies their natural sweetness and adds a hint of smokiness, while red lentils melt into the broth, creating a velvety, comforting texture. The result is a rustic yet elegant soup, offering both comfort and sophistication.
About Our
French Carrot Lentil Soup
While you enjoy the comforting flavors of this soup, your body reaps the benefits. Carrots provide beta-carotene for eye health, while lentils offer plant-based protein and fiber to keep you full and energized. Each bowl supports digestive health and reduces inflammation, making it a healthy choice for any phase of your cycle.
Cycle hacking™ with jihi
The French Carrot Lentil Soup is an excellent Cycle Hack™ for the menstrual and luteal phases of your cycle. During these phases, your body benefits from nutrient-dense, comforting meals that help replenish lost nutrients and reduce inflammation.
Lentils are a fantastic source of iron and protein, which help counteract iron loss during menstruation and support muscle health. Carrots, rich in beta-carotene, promote healthy skin and hormone balance. Together, with anti-inflammatory ingredients like garlic and olive oil, this soup nourishes your body, alleviates PMS symptoms, and supports digestive health.
Jihi Cycles
exactly when you need THEM MOST.
What You'll Need
Carrots
Packed with beta-carotene, carrots support eye health and immune function. Roasting them provides a natural sweetness and vibrant color while offering fiber for digestive health.
Celery
High in antioxidants and anti-inflammatory compounds, celery supports digestive health.
Coconut Milk
A drizzle of coconut milk is not only a gorgeous garnish but also provides some additional creaminess to the soup. You can also use coconut cream, if preferred.
Extra Virgin Olive Oil
A heart-healthy fat rich in antioxidants, olive oil reduces inflammation and supports hormone balance. You can also use another neutral oil like avocado oil.
Garlic
Containing allicin, fresh garlic offers immune-boosting and cardiovascular benefits.
Onion
Loaded with prebiotic fiber and sulfur compounds, onions boost gut health and detoxification. Use either a white onion or a yellow onion for the recipe.
Red Lentils
A protein-rich legume high in iron and folate, red lentils support energy levels and reproductive health.
Spices And Herbs
You will need a combination of bay leaves, Herbes de Provence, smoked paprika, sea salt, and freshly cracked black pepper for this soup recipe.
Vegetable Stock
Nutrient-rich vegetable stock adds depth and flavor to dishes. It provides hydration and minerals while reducing the need for added salt.
How to Make
French Carrot Lentil Soup
Prepare the Ingredients
Peel the carrots. Cut off the ends and roughly chop them into pieces that are approximately the same size (about 1 1/2 to 2 inches).
Peel and slice one yellow onion.
Dice celery stalks.
Peel and mince 2 cloves of garlic.
Measure out remaining ingredients as listed.
Preheat the oven to 400˚F.
Roast Carrots
Add the carrots to the sheet pan with 1 tablespoon olive oil. Toss to coat, then season with salt and pepper.
Roast the carrots for 30 minutes, flipping halfway through cooking. Remove from the oven when crisp-tender and set aside.
Make Soup Base
Heat oil in a Dutch oven over medium-low heat. Once the oil is hot, add onion and celery, cooking until softened, about 4 to 5 minutes. Stir in garlic and cook for another 30 seconds to 1 minute, until fragrant.
Stir in roasted carrots, red lentils, vegetable stock, bay leaves, herbes de provence, smoked paprika, salt, and pepper. Bring the mixture to a boil over medium-high heat.
Reduce heat to low and simmer, covered, for 30 minutes. Cook until the lentils are cooked through.
Blend
Remove bay leaves. Use an immersion blender until it is completely smooth. If you don’t have an immersion blender, puree the soup in batches in a blender.
Serve
Serve in bowls with a drizzle of coconut milk or coconut cream.
FAQs
Do I have to cook lentils before adding them to the soup?
You do not have to cook the red lentils before adding them to the soup. The red lentils will cook in the soup with the other ingredients.
How can I make this soup thinner?
If this soup is too thick for your liking, you can easily thin it out with vegetable stock.
Still hungry?
French Carrot Lentil Soup exemplifies how simple, whole ingredients can create a deeply nourishing meal. Rich in fiber and plant-based protein, it supports digestive health and provides sustained energy. This soup is a satisfying recipe to help you align with your body’s natural rhythms and nutritional needs.
If you love soup, we have even more recipes for you to explore:
- Thai Lemongrass Coconut Curry Soup features plump shrimp, rice noodles, and a light but flavorful broth bursting with aromatic flavors.
- Hearty Turkey Lentil Soup is nourishing and cozy, perfect for dinner or a satisfying lunch.
French Carrot Lentil Soup
Equipment
- dutch oven
- immersion blender or blender
- sheet pan
Ingredients
- 6 carrots about 1 1/2 to 2 lbs
- 2 tbsp olive oil extra virgin
- 1 yellow onion sliced
- 4 stalk celery diced
- 2 cloves garlic minced
- 2 cups red lentils
- 8 cups vegetable stock
- 2 bay leaves
- 1 tbsp Herbes de Provence
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
Garnish
- 1/4 cup coconut milk or coconut cream
Optional
- bread
Instructions
- Preheat the oven to 400˚F.
- Peel the carrots. Cut off the ends and roughly chop them into pieces that are approximately the same (about 1 1/2 to 2 inches).6 carrots
- Add chopped carrots to a sheet pan with 1 Tbsp olive oil. Toss to coat and season with salt and pepper.2 tbsp olive oil
- Roast carrots for 30 minutes, flipping halfway through cooking.
- While carrots are roasting, peel and slice one yellow onion. Wash and dice celery stalks. Peel and mince 2 cloves of garlic.1 yellow onion, 4 stalk celery, 2 cloves garlic
- Once carrots are finished roasting, start assembling the soup. Add remaining olive oil to a Dutch oven and heat over medium-low heat.
- Once hot, add onion and celery. Sauté until softened, about 4 to 5 minutes. Add garlic and cook for another 30 seconds to 1 minute, until fragrant.
- Stir in roasted carrots, red lentils, vegetable stock, bay leaves, herbes de provence, smoked paprika, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer and cover for 30 minutes until the lentils are cooked through.8 cups vegetable stock, 2 bay leaves, 1 tbsp Herbes de Provence, 1/2 tsp smoked paprika, 1/2 tsp sea salt, 1/2 tsp black pepper, 2 cups red lentils
- Remove bay leaves. Use an immersion blender to puree vegetables and lentils until the soup is completely smooth. If you don't have an immersion blender, you can puree the soup in batches in a blender.
- Serve warm with a drizzle of coconut milk or coconut cream. Pair with your favorite whole grain/gluten free bread, and enjoy!1/4 cup coconut milk, bread