Carrot and Fennel Lentil Soup (Culinary School Recipe)

This Carrot and Fennel Lentil Soup is one of my favorite recipes from culinary school – it’s hearty, comforting, and comes together in under 45 minutes.

When I shared this recipe for the first time about 3 years ago, it was A HIT. People from all over the world shared that they make a version of this recipe in their own homes – it’s a universally loved, simple dish with minimal ingredients. Better yet, it’s flavorful and incredibly satisfying.

See below for a few comments showcasing how common it is around the world:

This soup is packed full of vegetables, lentils, and warm spices. It’s perfect for the colder days and a meal prep option that is just as delicious on day 5 as it is on day 1.

Because the carrot and fennel lentil soup is naturally vegan, this dish is a great option to make as a plant based alternative when hosting. When I was a private chef, I used to make this all the time for my clients and their vegetarian guests.

I know if y’all try this recipe, you will fall in love with it 🙂

Why you’ll LOVE this Lentil Soup:

It’s DELICIOUS – this recipe was quickly agreed upon our entire culinary school class that it was a favorite out of the 5-6 soups we tried and made. The lentils also made it feel hearty enough to be a full meal on its own.

The soup comes together QUICKLY – even with all the chopping required, this soup only takes 45 minutes from start to finish.

It’s made with MINIMAL INGREDIENTS and mainly with pantry staples – I may have gotten this lentil soup recipe in culinary school, but it’s actually quite simple. Made with just 10 ingredients and most of which you already have or are easy to find, this recipe is straightforward but incredibly satisfying!

The soup is great for MEAL PREP – this fennel and carrot lentil soup reheats incredibly well, and also stays fresh for up to 5 days in the refrigerator.

Culinary School Tips and Variations

1. Season to taste – be sure to taste and adjust seasoning with salt and pepper in the final step – it’s amazing what the right amount of salt can do to enhance the other flavors in the soup!
2. Additional flavor – the original recipe from culinary school actually includes bacon. You add small pieces of bacon when you’re cooking the vegetables, and this adds a layer of depth and complexity that is also delicious!
3. Add a splash of water when reheating – Soup naturally thickens when cooled. When reheating the leftovers, add a splash of water or vegetable broth (and pinch of salt) to get your desired consistency.
4. I love to use the Timeless brand of heirloom Organic French Green lentils for that extra special flare – these are beautiful lentils and so delicious. I’ve also made this recipe with generic green lentils from Trader Joe’s, which also work wonderfully.

See below for a few other variations recommended by others who saw this Lentil Soup recipe 🙂

FAQ – for the Carrot and Fennel Lentil Soup

Q: Do the lentils need to be soaked before cooking the soup?

A: No you do not need to soak the lentils. These green lentils will cook within 20 minute, so it’s not necessary to soak them.

Q: Does culinary school use boxed vegetable broth? Why are you using vegetable broth instead of water?

A: No – we did not use boxed broth in culinary school. However, in order to make this dish quickly (start to finish within 45 minutes), it makes sense to use boxed broth. If you have additional time or have homemade stock available, feel free to use a homemade broth.

Adding vegetable broth instead of water adds more flavor and depth to the soup. There are already vegetables in the soup, but enhancing the soup with a flavored base is what makes this so delicious.

A: Garnishing each bowl of soup can make a world of a difference in terms of presentation. Adding just a touch of sour cream or creme fraiche will add a pop of white color that will brighten the appearance of the dish. Adding a few pieces of fennel fronds (the green part of the fennel) is also a great option to add some color and texture to the dish.

Q: What sides or other dishes do you recommend to pair with this soup?

A: This would be great served with some sourdough bread and my leafy green greek salad.

Q: Can you freeze this soup?

A: Absolutely! This fennel and carrot lentil soup freezes very well. You can store in an airtight container in the freezer for up to 3 months. When ready to use, defrost then reheat completely, You can also directly reheat from frozen on the stovetop.

Step by Step Instructions:

1. Dice all the vegetables – cut the onions, fennel, and carrot into 1/2″ pieces. You can combine them all into one large bowl.

2. Heat a large pot on medium high heat. Add 2 tablespoons of olive oil, then add the diced onions, fennel, carrot, and a big pinch of salt. Cook until tender (about 10 minutes), stirring occasionally.

3. Add in lentils, bay leaf, cinnamon stick, stock, and another big pinch of kosher salt. Bring to a boil, then reduce to a simmer and cook until lentils are soft (about 20 minutes).

4. Remove bay leaves and cinnamon stick, and blend about 2 cups of soup until smooth.

5. Add this puree back in, taste, adjust seasoning with salt and pepper, and serve!

VIDEO TUTORIAL HERE:

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