This hearty Lentil and Carrot Soup for Two is made with authentic French green lentils, wild rice, carrots, tomatoes, and fresh spinach in a savory broth. The lentils hold their shape while the wild rice adds a pleasantly chewy texture, making this a satisfying small-batch soup for two.
Unlike lentil soups that cook down into a thick purée, this one stays brothy and rustic. You can see and taste the individual vegetables, lentils, and grains in every spoonful. A little fresh lemon juice added at the end brightens everything up.
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Why This Recipe Works
- Lentils du Puy are particularly good for soup because they remain intact after cooking rather than breaking down and thickening the broth.
- Wild rice adds another layer of texture. Its chewy, slightly nutty character works especially well with the earthy lentils and makes this simple vegetable soup more substantial.
- Giving the wild rice a head start allows it and the lentils to finish cooking at approximately the same time. Adding the spinach at the very end keeps it green and tender instead of overcooking it.
ingredients
See the recipe card for exact amounts and measurements.
Ingredient Notes
Lentils du Puy: These small French green lentils retain their shape particularly well during cooking. Regular French green lentils can be substituted, although cooking time may vary.
Wild rice: Use true wild rice rather than a wild-rice blend containing other varieties of rice. It requires a longer cooking time, which is why it gets a head start before the lentils are added.
Carrots: Cut them about ¼-inch thick so they become tender without disappearing into the soup. Coins work well for narrow carrots; cut larger carrots into half-moons.
Broth: Either chicken or vegetable broth works. Choose vegetable broth to keep the soup vegetarian.
Spinach: Fresh baby spinach needs only a minute or two in the hot soup to wilt.
Lemon: Don't skip it. A small amount of fresh lemon juice at the end balances the earthy lentils and wild rice without making the soup taste lemony.
Step-by-Step Photo Instructions
- Add olive oil, garlic, onion, celery, and thyme to the pot. Cook for about 5 minutes.
- Add the wild rice, 3.5 cups broth and bay leaf to the pot and simmer for 15 minutes.
- Stir in the lentils and continue simmering for 15 minutes.
- Add the carrots, tomatoes, pepper, and salt. Continue simmering for 22 minutes.
- Stir in the remaining ½ cup of broth.
- Add the spinach and cook until wilted. Remove from heat.
Pro tips
- Keep the soup at a gentle simmer rather than a hard boil. That helps the Puy lentils retain their shape.
- Don't judge the amount of broth too early. Wild rice and lentils absorb quite a bit of liquid as they cook, and they'll continue absorbing it after the pot comes off the heat.
- Add the spinach at the very end. It only needs enough heat to wilt, and this keeps its color much fresher.
- Taste before adding the second teaspoon of lemon juice. You want enough acidity to brighten the broth without turning this into lemon soup.
Substitutions / variations
- French green lentils: Regular French green lentils are the closest substitute for Lentils du Puy. Brown or green lentils can also work, but their cooking time and texture may differ.
- Vegetable broth: Use it instead of chicken broth for a vegetarian soup.
- Kale: Chopped tender kale can replace the spinach, but add it several minutes earlier so it has time to soften.
- For a slightly heartier soup, add a little more spinach or serve it with thick slices of toasted bread.
- For extra richness, finish each bowl with a small drizzle of good olive oil.
- A sprinkle of Parmesan would also work nicely if keeping the soup vegetarian isn't important.
Storage & Safety
Cool leftover soup promptly and refrigerate it in an airtight container for up to 4 days.
The lentils and wild rice will continue absorbing broth during storage, so refrigerated leftovers will be considerably thicker. Stir in additional broth or water while reheating until the soup reaches the consistency you like.
Reheat gently on the stovetop until steaming hot throughout.
The soup can also be frozen, although the vegetables and spinach will soften somewhat after thawing.
Grocery Budget Rating
Frugal
Lentils, wild rice, carrots, onion, celery, canned tomatoes, and spinach make this a filling meal from relatively inexpensive ingredients. Specialty Puy lentils cost more than ordinary brown lentils, but only ½ cup is needed for two generous servings.
Equipment
- Small Dutch or heavy bottomed pot
- Cutting Board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil (15 ml)
- ½ medium yellow onion, finely diced, about ½ cup (75 g)
- 1 small celery stalk, diced, about ¼ cup (30 g)
- 1 large garlic clove, minced
- ½ teaspoon fresh thyme leaves
- ¼ cup uncooked wild rice (about 40 g)
- 4 cups vegetable broth or low-sodium chicken broth, (960 ml) divided
- 1 small bay leaf we like fresh over dried
- ½ cup Lentils du Puy, (100 g) rinsed and picked over
- 2 medium carrots, about 6 ounces (170 g), peeled and cut into ¼-inch coins or half-moons
- ½ cup petite diced tomatoes with juices (120 g)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt, plus more to taste
- 1 cup generous packed fresh baby spinach (30-35 g)
- 2 teaspoons fresh lemon juice
- Fresh parsley or thyme for garnish, optional
- Lemon wedges for serving, optional
Instructions
- Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add the onion and celery and cook for about 5 minutes, stirring occasionally, until softened.
- Add the garlic and thyme and cook for about 30 seconds, just until fragrant.
- Add the wild rice, 3½ cups of the broth, and bay leaf. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 15 minutes.
- Stir in the Lentils du Puy. Continue simmering for 15 minutes.
- Add the carrots, diced tomatoes, pepper, and salt. Continue cooking at a gentle simmer for about 22 minutes, or until the lentils and wild rice are tender but still retain their shape and the carrots are tender.
- Stir in the remaining ½ cup broth and the spinach. Cook for 1-2 minutes, just until the spinach wilts.
- Remove and discard the bay leaf. Remove the soup from the heat and stir in 1 teaspoon lemon juice. Taste and add additional lemon juice, salt, or pepper as desired.
- Ladle into bowls and serve with lemon wedges and crusty bread, if desired.
Notes
Nutrition
FAQS
No. Simply rinse the lentils, pick through them for any debris, and add them directly to the soup.
Lentils du Puy are small French green lentils known for retaining their shape when cooked. That makes them particularly well suited to a brothy soup like this one.
Yes. The soup can be made without it, although you'll need less broth and the cooking schedule will change. The wild rice adds a chewy texture that contrasts nicely with the lentils and vegetables.
Both wild rice and lentils continue absorbing liquid as they sit. Simply stir in additional broth when reheating.
Yes. Use vegetable broth instead of chicken broth. The remaining ingredients are vegetarian.
Soups and salads are perfect for two! Try these great recipes:
Michael says
This is Mary's husband, Michael. I am not a big fan of soup, but this one is a real winner. We had it with grated Parmesan cheese and French bread to sop up the broth. I asked to have it added to our regular dinner rotation.
Mary says
How sweet! Consider it added to the dinner rotation.