Lentil and Carrot Soup Recipe
This Lentil and Carrot Soup is the kind of dish that feels like a warm embrace on a cold evening. Each spoonful delivers the gentle sweetness of slow-cooked carrots, the earthy heartiness of lentils, and the fragrant touch of herbes de Provence. The slow cooker does all the heavy lifting, transforming simple pantry staples into a rich, velvety soup with deep, savory notes. Finished with tender chunks of rotisserie chicken and a splash of cream, this soup offers comfort, flavor, and balance in every bowl.
Ingredient Breakdown
Lentils form the foundation of this soup, lending both texture and substance. As they simmer slowly, they soften into the broth, creating a naturally thick and satisfying base. Their mild, nutty flavor provides the perfect backdrop for the other ingredients to shine.
Carrots and shallots bring gentle sweetness and aromatic depth, harmonizing beautifully with the savory components of the dish. The carrots add a subtle brightness that balances the earthy lentils, while the shallot infuses each bite with delicate flavor.
The broth ties everything together. Reduced-sodium chicken broth gives the soup its savory backbone, while allowing the seasonings to stand out rather than overpower. Herbes de Provence — a fragrant blend of thyme, rosemary, marjoram, and other herbs — fills the air with an irresistible aroma as the soup cooks. Salt and pepper round out the flavor, enhancing the natural sweetness of the vegetables.
The final touch comes from the rotisserie chicken and a swirl of heavy cream. The chicken adds richness and protein, while the cream lends a smooth, luxurious finish, giving the soup both body and comfort.
Step-by-Step Preparation Guide
The foundation of this soup begins with simple layering. In the slow cooker, the lentils, carrots, shallot, and seasonings come together with the chicken broth to form a flavorful base. This blend of ingredients transforms over several hours into a beautifully aromatic mixture that fills the kitchen with warmth.
As the soup simmers on low heat, the lentils absorb the flavors of the broth and herbs, becoming tender yet hearty. The carrots soften completely, releasing their natural sweetness into the mixture. By the end of the slow-cooking process, the broth deepens in flavor and develops a silky, wholesome texture.
When the lentils and vegetables reach the perfect consistency, the shredded chicken and cream are added. This final stage is crucial — the chicken warms through gently, while the cream enriches the broth without overpowering it. A brief 15 minutes of additional cooking melds the flavors into a cohesive, velvety stew-like consistency.
To serve, ladle the soup into bowls and garnish with a pinch of freshly ground pepper or a sprinkle of herbs. Its rustic charm makes it perfect for family dinners or casual gatherings, served alongside simple sides that complement its soothing nature.
Recipe Tips & Frequently Asked Questions
Choosing the best lentils for the perfect texture:
Green lentils hold their shape best during slow cooking, while red or yellow lentils will create a creamier consistency.
How to adjust consistency depending on preference — thicker or brothier:
For a thicker soup, remove the lid near the end of cooking to let excess liquid evaporate; for a lighter broth, add a splash of warm water or extra stock.
Balancing flavors with herbs and seasoning:
Add a touch more herbes de Provence or an extra pinch of salt near the end to bring out depth once the soup has developed.
How to store, reheat, and freeze leftovers without losing flavor:
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently over medium-low heat, adding a bit of broth or cream if needed.
Can I make this recipe vegetarian?
Replace the chicken broth with vegetable stock and omit the chicken for a lighter vegetarian version.
What can I use instead of rotisserie chicken?
Cooked shredded turkey, ham, or even white beans work well as substitutes.
How can I speed up the cooking time if I don’t have a slow cooker?
Simmer the soup on the stovetop for 40–50 minutes until the lentils are tender.
Can I substitute cream with a dairy-free option?
Coconut milk or oat cream makes a great alternative while keeping the texture luscious.
How long will this soup last in the fridge or freezer?
Store in airtight containers; refrigerate for up to 4 days or freeze for up to 3 months.
What to Serve With This Recipe
This soup pairs beautifully with a crusty loaf of artisan bread or warm baguette — perfect for soaking up the creamy broth. A light salad with lemon vinaigrette provides a refreshing contrast, while roasted root vegetables or baked potatoes turn the meal into a hearty dinner.
For a touch of refinement, serve the soup with a chilled glass of crisp white wine or a cup of herbal tea to complement the herbal undertones. A sprinkle of grated Parmesan or a drizzle of olive oil over each bowl adds a finishing touch that feels both rustic and elegant.
Creative Variations
There are countless ways to make this recipe your own. Add root vegetables like parsnips, sweet potatoes, or turnips for extra depth and sweetness. Try substituting red lentils for a creamier texture, or brown lentils for an earthier note. Infuse global flavors by adding spices such as curry powder, turmeric, or cumin for a Mediterranean or Indian twist. For a more robust meal, swap chicken for shredded turkey, beef, or even plant-based protein for a vegetarian alternative that doesn’t compromise on richness.
Lentil and Carrot Soup is a bowl of warmth and balance, transforming everyday ingredients into something exceptional. The soft lentils, aromatic herbs, and creamy finish create a dish that’s both wholesome and deeply flavorful. Whether served as a light lunch or a comforting dinner, it’s the kind of recipe that fills the home with irresistible aromas and the table with satisfied smiles.
Ingredients
1½ cups dried green lentils, rinsed
5 large carrots, peeled and thinly sliced
1 shallot, finely chopped
6 cups reduced-sodium chicken broth
2 teaspoons herbes de Provence
½ teaspoon ground black pepper
¼ teaspoon kosher salt
2 cups rotisserie chicken, cubed
¼ cup heavy whipping cream
Instructions
In a 5- or 6-quart slow cooker, combine the lentils, sliced carrots, chopped shallot, chicken broth, herbes de Provence, pepper, and salt. Stir gently to distribute the seasonings evenly. Cover with the lid and cook on low heat for 6 to 8 hours, or until the lentils are tender and the carrots have softened completely.
Once the base is cooked and fragrant, stir in the cubed rotisserie chicken and heavy cream. Mix well to combine. Cover again and continue cooking on low for an additional 15 minutes, or just until the soup is heated through and slightly creamy in texture.
Ladle the soup into bowls and serve warm. It pairs wonderfully with crusty bread or a fresh green salad for a comforting, wholesome meal.
Lentil and Carrot Soup Recipe
Ingredients
- 1½ cups dried green lentils rinsed
- 5 large carrots peeled and thinly sliced
- 1 shallot finely chopped
- 6 cups reduced-sodium chicken broth
- 2 teaspoons herbes de Provence
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 2 cups rotisserie chicken cubed
- ¼ cup heavy whipping cream
Instructions
- In a 5- or 6-quart slow cooker, combine the lentils, sliced carrots, chopped shallot, chicken broth, herbes de Provence, pepper, and salt. Stir gently to distribute the seasonings evenly. Cover with the lid and cook on low heat for 6 to 8 hours, or until the lentils are tender and the carrots have softened completely.
- Once the base is cooked and fragrant, stir in the cubed rotisserie chicken and heavy cream. Mix well to combine. Cover again and continue cooking on low for an additional 15 minutes, or just until the soup is heated through and slightly creamy in texture.
- Ladle the soup into bowls and serve warm. It pairs wonderfully with crusty bread or a fresh green salad for a comforting, wholesome meal.