Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(520 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A delicious, spicy blend, packed full of iron and low fat to boot. It's ready in under half an hour or can be made in a slow cooker

Nutrition and extra info

Additional info

  • To make dairy-free, see 'try' below
  • Vegetarian
  • Dairy-free
Nutrition info

Nutrition

kcalories
238
protein
11g
carbs
34g
fat
7g
saturates
1g
fibre
5g
sugar
0g
salt
0.25g

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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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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hleanne19's picture
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Very easy to make and tasted great! Will be making again.

caroline cheshire's picture

Really tasty and easy. Recommended

emma-jane-finnegan's picture
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Choked for about half a day on the aroma of the spices in the air! A delicious soup, but the spice in the air (which lasted for hours after the spices were heated) was a bit too much for me!

TonAli's picture
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You must've burnt the spices. I did the same mistake. Next time I'm going to use lower heat. And I agree, it was delicious!

MummyAbey's picture
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Tasty soup but I've made better ones so for me this was 4 stars. For an equally healthy soup this time of year try roast pumpkin with a sliced chilli and garlic. Much tastier and better texture.

Wisteria Apple Grove's picture

Excellent, very tasty!

Helenhos's picture

Made the soup today, followed recipe and it was very nice.

weegingerfaerie's picture
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Very simple and very tasty, both my 4 and 2 year old agree :)

gardener2's picture

I am a man who likes when cooking to be unfettered by exactitudes, although sometimes necessary, I know. I liked this recipe as together with the comments from other contributers I felt that you could personalise it in so many ways by different bases, vegetables and "bulking ingredients". Yet to be tasted but cooling in the pan and smells divine!

cinderellie's picture
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This is a good recipe but I added some extra things for flavour and nutrition: caraway seeds, dried coriander, garlic, onion, tahini and pumpkin seed butter. The last two items I like to add to all my soups, just a little teaspoon improves texture and boosts the protein content. I left out the milk; it wasn't necessary. I didn't have chilli flakes so used a few dashes of tabasco and lots of black pepper. Definitely tastes better when spicy. Oh and I used a knorr lamb stock cube instead of veg stock. Very yummy!

eclectikat's picture
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I make this all the time as it's an easy go-to recipe. I don't measure the cumin seeds and chilli flakes, just chuck a load in. The extra is nice for sprinkling on other meals too. I leave out the milk too as I think it's unnecessary. The soup has a lovely thick and creamy texture because of the lentils and doesn't need milk or substitutes to make it creamier in my opinion. To the people reading the comments about it being bland and needing tweaking, I would disagree. I don't think it's bland at all, and doesn't need anything else. Follow the recipe as it is and you will not be disappointed (don't forget the cumin seeds and chilli flakes!)

poldweia's picture
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Oh dear. I don't know what I did wrong, but I ended up with a big pan full of blandness. I won't make this again.

Rushmoore's picture
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This was incredible! Lovely and Creamy. I used Oat milk instead of Ordinary milk and skipped the yogurt as I am lactose Intolerant and it still tasted amazing. Loved it! Will be making again and again

esile's picture

So Good! I altered the recipe a little after reading other comments (thank you). I doubled the lentils, added a leek, left out the oil, added 400ml of coconut milk instead of milk (the extra liquid balancing out the extra lentils), and threw in some curry powder, cardamom, and turmeric with the other spices. I only blended half the soup, and it has a great consistency and texture. Definitely a substantial meal.

weygantg's picture
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This is a good basic builder recipe. I had to spice it up quite a bit though for my tastes and added extra chili flakes, garlic, onion (as other reviews mentioned) and extra cumin powder in addition to the seeds. I did add about ¼ tsp. of all spice too. Great basic recipe you can mix and match according to your tastes. I thought the yogurt added a special layer of flavor so for those of you on the fence to try the yogurt or not … I say go for it!

thegoodsoldier's picture
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I have made this soup several times and it is perfect when you don't have a lot of time.
It is tasty but not very filling in my opinion so you'll need to add something to it.

LadyEmily's picture

Super easy, super healthly and super delicious! In my opinion, no need for milk or yoghurt – plus it will keep longer in the fridge without!

Carolyn1979's picture

This soup was good. We'll keep the recipe. The shredded carrot seems to give it a "fuller" texture more than if it had just been only chopped carrots in a watery soup. I used a vegetarian stock cube. I didn't have yogurt and I probably didn't have enough cumin but it tasted just fine. I like how easy the recipe is. We ate it with freshly-baked bread. I was surprised when I brought the soup to a boil and it the soup foamed up, slipped out from under the lid, down the sides and onto the stove burner! Next time I might try coconut oil instead of olive oil. Thank you.

EllieMarianna's picture

Really tasty, everyone loved it!

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