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Carrot Lentil Garden Soup
1h 20m$8.13

Carrot Lentil Garden Soup

A generous carrot, brown lentil and potato soup with leeks and fresh herbs. Use a pot of at least 8 quarts and allow about 80 minutes, including preparation, heat-up and the final rest.

  • garden soup
  • gluten-free
  • Hobbit
  • plant-based
  • Shire
  • soup
  • vegan
  • vegetarian
Bundle it with similar meals
20 min prep60 min cook6 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

carrots, diced · 4 Cup

Carrots

91%

In recipe$2.09
To buy$2.28
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 9Package use: 91%Product matchEstimated at KROGER

russet potatoes, peeled and diced · 2 Cup

Russet Potato

67%

In recipe$0.66
To buy$0.99
Details
Fresh Potatoes · 1 lb$0.99 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

fresh thyme, chopped · 2 Tablespoon

Simple Truth Organic® Thyme

67%

In recipe$1.66
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

canned diced tomatoes · 1 Cup

Kroger Diced Tomatoes

57%

In recipe$0.57
To buy$1.00
Details
Kroger · 14.5 oz$1.00 per packageBuy 1Package use: 57%Product matchEstimated at KROGER

dried brown lentils, rinsed · 1 Cup

Kroger® Lentil Beans

42%

In recipe$0.83
To buy$1.99
Details
Kroger · 16 oz$1.99 per packageBuy 1Package use: 42%Product matchEstimated at KROGER

leeks, sliced · 1 Cup

Organic Leeks-Order by the Bunch (2-3 leeks per bunch)

33%

In recipe$1.16
To buy$3.49
Details
1 lb$3.49 per packageBuy 1Package use: 33%Product matchEstimated at KROGER

yellow onions, chopped · 2 Cup

Kroger® Yellow Onion 3 lb Bag

29%

In recipe$0.97
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 29%Product matchEstimated at KROGER

fresh parsley, chopped · 2 Tablespoon

Parsley

13%

In recipe$0.19
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

water · 7 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$8.13

· only what you use

$1.36

per serving · 6 servings

You pay at checkout$17.12
47% used in this recipe$8.99 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-7 cups
  • carrots-4 cups
  • russet potatoes-2 cups
  • yellow onions-2 cups
  • dried brown lentils-1 cup
  • leeks-1 cup
  • canned diced tomatoes-1 cup
  • fresh thyme-2 tablespoons
  • fresh parsley-2 tablespoons
1
Prepare the vegetables, lentils, and herbs
Measuring Cups
Measuring Spoons
Cutting Board
Chef’s knife

Cut the carrots and peeled potatoes into even 1/2-inch pieces and rinse the lentils. Chop the onions, wash and slice the leeks, and chop the herbs.

Use a stable cutting board and keep hands clear of the knife blade when dicing firm vegetables.

4 cups carrot
2 cups russet potato
2 cups yellow onion
1 cup leek
1 cup brown lentils
2 tablespoons thyme
2 tablespoons parsley
2
Water-sauté the aromatics
Measuring Cups
Wooden spoon
Large soup pot

Cook the onions and leeks over medium heat until softened and fragrant, about 5 minutes. Use a pot of at least 8 quarts and one-fourteenth of the water, reserving the rest for simmering.

2 cups yellow onion
1 cup leek
1/2 cup Water
3
Add the vegetables, lentils, and broth
Wooden spoon
Large soup pot

Add the carrots, potatoes, lentils, thyme and remaining water; keep the tomatoes aside until the lentils are tender. Stir to distribute the ingredients.

4 cups carrot
2 cups russet potato
1 cup brown lentils
2 tablespoons thyme
6 1/2 cups Water
4
Simmer until tender
Large soup pot

Simmer until the lentils are tender and a fork easily pierces the potatoes, starting to check after 30–35 minutes. Bring to a gentle boil first, reduce the heat and partly cover. Stir occasionally to prevent sticking.

Steam can burn; open the pot lid away from your face.

5
Lightly thicken and finish
Wooden spoon
Large soup pot

Add the reserved tomatoes and simmer for 5 minutes, then mash a few potatoes to lightly thicken the broth. Stir in the parsley.

Mash and stir gently to avoid splashing hot soup.

2 tablespoons parsley
1 cup tomatoes
6
Rest and serve
Ladle

Rest off the heat for 5 minutes, then serve; refrigerate leftovers in shallow containers within two hours. Share the soup evenly.

Let the soup cool slightly before serving to avoid burns.

7

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