Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(528 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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victoriaj's picture

I tried this recipe and loved it too, but I found it under the 'dairy free' section. Surely with milk and cream it's not dairy free!

oonaghe's picture
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Great soup! it was so good! Will make again :)

alexlindner's picture
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Love it!!!

ver1ty's picture
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Quick, easy & delicious!

stephandsolly's picture

I wanted something quick and easy to prepare for my 3 year old's tea and this was perfect. Took very little time - required few ingredients and was scoffed. She is quite picky so I ground the roasted cumin seeds before adding so there wouldn't be bits in the final soup, and left out the chilli. Leftovers were enjoyed by the rest of the family later.

gillh007's picture
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WOW this is good! I didn't grate the carrots (way too hard!) finely chopped instead, and let the hand blender do the rest. Chopped up a large handful of fresh coriander (had a load in the veggie patch) as it cooked, which added more depth. A wonderful soup. Will do many times again. No need for the oil, just let the carrots sweat a bit, before adding liquid. Used Total Zero Yoghurt, FAB SOUP. :0)

georgelikescake's picture
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So easy to make, the only thing that takes time is grating all the carrots! Great all year round and has been enjoyed by vegetarians and meat-eaters alike

tinaduffy's picture
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Sorry forgot to rate!

tinaduffy's picture
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This soup is almost up there with our family's firm favourite of chorizo and lentil soup. Have made again and again and again and.....!

wildspiritart's picture

I made the Moroccan variation using Harissa paste. Delicious! Will make again.

gwenniep's picture
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Cheap to make, really yummy and makes enough for the freezer

holmfirth's picture

sorry Jane, but you have missed out the amount of stock, or am I mis-reading, I am a bit thick, lol :(

lukestallard's picture
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delicious and well easy.

alindfors's picture
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A great easy to make soup. Would personally be a bit more generous with the chilli. Garlic and/or onion might also be a good idea to try to give it more depth of flavour. All in all not bad at all.

jenniebibs's picture
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Delish! I added an onion and I'll do the same next time as I think it worked really well. It didn't turn out quite as spicy as I'd have liked but I think my spices are probably a bit old.

My 2 year old daughter absolutely loved it.

crcosta's picture
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Delicious and super easy. Have done it 3 times and also without the carrots and still quite good.

sybbie's picture
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family loved this recipe.A firm favourite! Especially with the naan bread!

tomlinson's picture
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Great Soup, with a nice spicy warmth. Definately on file for quick easy lunches.

diddyfeet's picture

I ADORE this soup, I usually use ground cumin which works just the same I find, and using chicken stock, and adding some cooked chicken at the end I find makes it even tastier if having as a main meal. I make a huge batch once a fortnight and everyone asks for more. Gives the illusion that I am a fabulous cook :)

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