Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(509 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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pelupi's picture
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Am addicted to this soup. Fantastic

potokin's picture
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I just love this soup made it several times and always with success

fluffyblueberry's picture
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superb. I've made it twice. Nan bread is essential though.

deborahcole's picture
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Great recipe! Everyone loved it. I had only used lentils once before but will keep searching for more now.

deborahcole's picture
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Fantastic recipe. My friends, and family really loved this & have asked about the recipe. Lentil recipes are not so common in Australia but this is great.

stephaniecave's picture
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This was wonderful. I only used 1 tbsp olive oil as i'm following weight watchers, and the points worked out at 2 and a half per serving, so a fab low fat lunch which filled me up for thh rest of the afternoon. It had a lovely creamy taste which was very fulfilling.

redcherrygirl's picture

Much less time consuming if you chop the carrots into chunks and cook for ten mins first before adding the lentils. Personally I cannot be bothered to grate that many carrots especially as I usually make double the amount (and I don't own a food processor). A staple favourite at our house now! :)

kat13mar's picture
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Very nice will make again.

jonjonfood's picture

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!

beckypirate's picture
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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!

Lovely72's picture
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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!

blulou's picture
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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!

emmaerinanna's picture

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

jennielo's picture

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.

linsfood's picture
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super soup.someone who does not like carrots eat this.

jaspal's picture

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.

rkidd000's picture
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So easy, I make it a lot. Everyone eats it happily, including fussy toddlers and teenagers!

susannekaluza's picture
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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!

natashaj's picture
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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.

vykisparkes's picture
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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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