Postpartum Lentil Soup Recipe With Carrots

This lentil soup is the kind of food we love for a tired household: warm, simple, and made from ingredients that are easy to keep around. Red lentils cook quickly, carrots add a little sweetness, and ginger gives the pot plenty of flavor without making the recipe complicated.

Everything cooks in one pot. Leave the soup chunky or blend some or all of it, depending on what sounds good. It is inexpensive, freezes well, and reheats without any fuss.

Red Lentil Carrot Soup

A simple lentil and carrot soup with ginger, cumin, and optional coconut milk. It is cozy, practical, and easy to adapt based on what you have at home.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Mediterranean

Servings 6 servings

Ingredients

  

• 1 tablespoon olive oil
• 1 small yellow onion chopped
• 3 carrots chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated or minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric optional
• 1 cup red lentils rinsed
• 4 cups vegetable broth or chicken broth
• 1/2 cup coconut milk optional
• 1 to 2 teaspoons lemon juice optional
• Salt and pepper to taste
• Plain Greek yogurt optional protein topping
• Soft-boiled or fried egg optional protein topping
• Shredded chicken optional, stir in near the end of cooking
• Cooked chickpeas or white beans optional vegetarian protein addition
• Fresh cilantro or parsley optional topping
• Cooked rice optional for serving

Instructions

 

• Start the aromatics. Warm olive oil in a large pot over medium heat. Add onion and carrots and cook for 5 to 7 minutes, stirring occasionally.
• Add garlic and ginger. Stir in garlic and ginger and cook for 1 minute.
• Add spices. Stir in cumin and turmeric, if using, and cook for 30 seconds.
• Simmer the soup. Add rinsed lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, until the lentils and carrots are soft.
• Blend if desired. Use an immersion blender to blend all or part of the soup. Leave it chunky if you prefer more texture.
• Finish the soup. Stir in coconut milk, if using. Add lemon juice, salt, and pepper to taste.
• Add protein if desired. Top each bowl with Greek yogurt or egg, stir in shredded chicken near the end of cooking, or add cooked chickpeas or white beans for a vegetarian option.
• Serve warm. Add toppings at the table so each person can build a bowl that works for them.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze individual portions for up to 3 months. Add broth or water when reheating if the soup thickens.

If you are making this soup for a new family, ask whether they prefer it smooth or chunky. Bring toppings and optional protein additions separately and label the container with the recipe name and date.

Keyword comfort, easy, postpartum soups

At the Table

Add coconut milk if you want the soup creamier, or stir in spinach or kale during the last few minutes. Put yogurt, egg, chicken, chickpeas, herbs, rice, or toast on the table and let everyone finish their own bowl. If you are bringing the soup to another family, pack the toppings separately.

Listen While This Simmers

While the lentils soften, listen to Get A Healthy Start – Nutrition, Breastfeeding & Building Your Community. Kiran Saluja shares practical ideas about nourishment, feeding, and finding support during the fourth trimester.

Love this recipe? You may also like the full Postpartum Soups and Stews Collection.

Want more simple postpartum meal ideas? Join the Fourth Trimester newsletter for new recipes and episode notes.

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.