Lentil & Carrot Soup for Two

A bowl of carrot and lentil soup containing wild rice, celery, and spinach.

Lentil & Carrot Soup for Two

A hearty small-batch lentil and carrot soup with Puy lentils, chewy wild rice, tomatoes, and fresh spinach in a savory broth.

Course Main Course, Soup

Cuisine American

Budget Frugal

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 391kcal

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

Wild rice varies in cooking time. The wild rice used to test this recipe required approximately 52 minutes total cooking time, while the Puy lentils required approximately 37 minutes. Use tenderness rather than the clock as your final guide.

The soup will continue to thicken as it stands because both the lentils and wild rice absorb broth. Add a splash of additional broth when reheating if needed.

For more defined carrot pieces, don't add them with the lentils. Giving the lentils a 15-minute head start keeps the carrots from becoming overly soft.

There is no need to soak the Puy lentils before cooking. Rinse them and check for any debris before adding them to the soup.

Nutrition