Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(549 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
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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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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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damson's picture
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Really easy and tastes delicious - perfect for winter

forbairt's picture
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Tasty :)

First taste of this was meh its ok ... then I sat down to a bowl of it and my god it was good. Also way too simple to make. This heralds an end hopefully to me buying fresh soup / tinned soup anymore :)

Its also extremely cheap to make and damn filling :)

millymolly99's picture
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Love this soup, I have made it a few times now, it's so easy. Like some of the other comments I add a little extra and stock and omitt the oil. I freeze it in single servings and just lift a tub out of the freezer in the morning and heat up at work for lunch

wendypatterson's picture
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Fully agree - a delicious, heart-warming soup. My local shop didn't have cumin seeds or chilli flakes so I used ground but have now stocked up on seeds and flakes for next time. I think I undercooked the carrots because the texture was rather 'bitty' after a fair time in the blender but we still really enjoyed it. My ancient food processor grates very finely so I used the slicer and probably should have cooked the carrots first.

happydays95's picture
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Made this today for lunch as the snow is falling outside. Hubby and I really enjoyed this soup, although,I must say it is an acquired taste..... made Herb bread to accompany it, and lunch was a great success. Have enough soup for a later day, so will pop it in the freezer.

cakeyshoes's picture
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my all time fave soup recipe from GF, hearty warming and full of flavour. not sure why other reviewers found it to be bland and tasteless. i have made this on countless occasions and all who have tried it love it.

aliceniven's picture
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Rather disappointing.

angelafield's picture
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I have to agree with Yvonne-S, I make a lot of soups and I found this soup incredibly sweet and very bland at the same time.

I also found that the soup was a bit chalky (not sure if this is down to the lentils).

I will not be making this again either, however there are some lovely soups on here, which I have made and shall continue to make.

yvonne-s's picture
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Oh dear I feel a failure now after reading everyone's comments :-( I followed the recipe to the letter but found the soup quite bland and uninteresting, could be my cooking skills but I wont be making this one again.

claraclutt's picture

added onions and left out the milk.delicious soup,have made it several times.my 15 month old daughter loves it too!

krieken's picture
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Excellent for cold, wet dreadful days or after a long walk outside. Easy, filling and delicious.

mariabernadette's picture
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I make a lot of soups and have never used milk in the way suggested in the recipe. I really liked the rich texture and flavour it gave, but rest of family didn't like it so much. Looks like I'll be eating the left overs which is fine by me. Didn't bother grating the carrots. Just chopped them and cooked for ten minutes at the beginning.

tangopat's picture
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Made this in advance of our going to a football match on what must have been the worst day of the year weatherwise! Brilliantly warming to come back to - have recommended it to all the family.

sweetpickle123's picture
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I Love this Soup - for a bit of extra warmth try adding a small de-seeded chilli when you add the carrots.

sanddancer's picture
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Lovely. I thought I'd have some left over but everyone had seconds.

sar4963's picture
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Love this recipe! It's so easy and it tastes delicious. Have had to copy recipe out for lots of friends after they tasted it. I tend to add a good dollop of sweet chilli sauce at the end rather than use chilli flakes.

whowpink's picture
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Made this for my husband's lunch on a very wet, miserable day. Just what was needed - it was warming and yummy and so quick to make. I forgot to add the olive oil (!) next time I make it I think I'd leave it out again, it was delicious as it was.

wandafawl's picture
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Simply delicious and deliciously simple - everyone loved this, including the carnivores in my family. I added extra chilli flakes, was generous with the cumin seeds, and used the coconut milk option instead of ordinary milk. Wonderful - now a firm favourite.

casper07's picture

made this suop for first time yesterday,very easy to make and tasted really lovely. A really healthy lunch.

purdey1's picture

my hubby and I try to have mostly low fat food
so found this tasty soup ideal for a nice lunch
and its healthy.

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