Spiced carrot & lentil soup

Recipe uploaded by

Jane Hornby

136 ratings

Recipe by Jane Hornby

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1. Video tutorial: Making soup

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Make it Moroccan

Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking, too.

238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

'This is low fat and healthy, but we thought it had a great kick to it as well. We served ours with mini garlic and coriander naan breads for extra spice.'

Latest comments and suggestions

Results 1-20

• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  I love this soup, it's warming and so easy to make, and helps to use up the lentils I have in my storecupboard. It does need extra stock though when reheating from frozen.

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• lyndsey

  06 November 2007

  lyndsey rated and commented on this recipe

  

  Simple, quick, store-cupboard, healthy, freezable - excellent meal for the kids as well with a bit of bread. My 15 month old lapped it up and so did the parents (with some naan bread)

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• msmooo

  07 November 2007

  msmooo commented on this recipe

  Have made this many times, have even used ground cumin, when I have run out of the cumin seeds. A good tasty hearty soup, with inexpensive ingredients.

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• Lisa

  08 November 2007

  Lisa rated and commented on this recipe

  

  This is one of my all time favourite soups! It is hearty but with a slight kick and is very filling. I have also had orders from my work mates to make them up a batch!

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• vykisparkes

  08 November 2007

  vykisparkes rated and commented on this recipe

  

  I didn't have any red split lentils, so used some quick cook lentils vertes (waitrose 113) because they are meant to cook in 15 minutes. To be honest I added another five minutes and they could have still done with a bit longer to really break down and make a proper soup. As a result the consistency was a lot chunkier, and not properly blended so was a little bit like mush with water, but still tasted great! The lentils are quite nutty so added quite a lot to the soup. I added a celery stick (because I am trying to use it up), would probably leave it out next time. Would definitely make again, with red lentils this time to see how that comes out. Great for midweek dinner, very easy to knock up, especially with shredding attachment on food processor!

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• Chad

  13 November 2007

  Chad rated this recipe

  

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• Natasha

  19 November 2007

  Natasha commented on this recipe

  This is great. Made it last week for a dinner party and everyone loved it. I added a bit more chilli and no cream which made it great starter and not so filling or heavy.

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• Natasha

  19 November 2007

  Natasha rated this recipe

  

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• Susie

  01 December 2007

  Susie rated and commented on this recipe

  

  Very quick and ridiculously easy with storecupboard ingredients. Served with naan this spicy soup is a warming and filling winter dinner. I used ready cooked lentils from a jar, and just added them before I whizzed the soup. My husband is usually sceptical about soup, but this one he simply loved!

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• ruth

  02 January 2008

  ruth rated and commented on this recipe

  

  So easy, I make it a lot. Everyone eats it happily, including fussy toddlers and teenagers!

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• GoodFood

  05 January 2008

  GoodFood commented on this recipe

  Also loved this soup. I made a huge batch for friends one winter evening and added some pototoes to make it less sweet. Still came out well.

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• linsdindins

  10 January 2008

  linsdindins rated and commented on this recipe

  

  super soup.someone who does not like carrots eat this.

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• Jennie

  11 January 2008

  Jennie commented on this recipe

  Really lovely, warming soup, perfect when you're feeling ill. Have also made it with the addition of a parsnip when I didn't have enough carrots, and added a bit more spice and it tasted great.

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• Barney

  11 January 2008

  Barney commented on this recipe

  couldnt believe something so easy to make could be so delicious. Even the children loved it. Will definitely be making this again

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• blulou

  20 January 2008

  blulou rated and commented on this recipe

  

  Took note of the tips, added a bit more spice etc. Was a big hit at my other half's work place when he couldnt finish it!

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• Kate

  27 January 2008

  Kate rated and commented on this recipe

  

  Great recipe, really easy to make and lovely with the extra kick of the spices. Comes out quite thick so added some extra stock for my fussy other half. Def recommended!

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• beckypirate

  28 January 2008

  beckypirate rated and commented on this recipe

  

  Very easy to make, just put it all in a pan and simmer. I loved it as it was, although I would add more stock next time as other people have already commented, as my family wanted it thinner. Ground spices work fine, although green lentils give it a strange colour, so use red definitely as I did the second time i made it, and will do in future!

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• JonJon

  06 February 2008

  JonJon commented on this recipe

  Tastes great this one. Only use red lentils though because other lentils don't look right! I make this all the time and it's great if you are sitting in on a cold day. Definitely make this again!

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• Kat13mar

  11 February 2008

  Kat13mar rated and commented on this recipe

  

  Very nice will make again.

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• Krisztina

  16 February 2008

  Krisztina rated this recipe

  

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Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots , washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock (from a cube is fine)
• 125ml milk
• plain yogurt and naan bread, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Dairy-free

To make dairy-free, see 'Try' below

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots , washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock (from a cube is fine)
• 125ml milk
• plain yogurt and naan bread, to serve

238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

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