Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(603 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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

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

Nutrition:

  • kcal238
  • fat7g
  • saturates1g
  • carbs34g
  • sugars0g
  • fibre5g
  • protein11g
  • salt0.25g
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Ingredients

  • 2 tsp cumin seeds
  • pinch chilli flakes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g carrots, washed and coarsely grated (no need to peel)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g split red lentils
  • 1l hot vegetable stock (from a cube is fine)
  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • plain yogurt and naan bread, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

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.

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Comments (627)

sassymoo3's picture

Instead of frying the spices I mixed a tablespoon of curry paste with the grated carrot and used the coconut milk. My Hubby loves this and I have had to make it regularly for him and his friends!!

mandagraham's picture
3

I thought this was a different carrot, lentil and cumin soup which I made a while ago. The other one is better and tastes more spicy. I added the juice of a lime to the finished soup as this worked well in the other recipe and it worked well.

anita_ive's picture
5

So quick and easy to make and absolutely delicious!
I will definitely be making this again.

jaspercat2002's picture
5

A big favourite in this house! Hearty, warming and cheap.

linoret's picture

Fabulous soup! We just loved it!! Also I make it with sweet potatotes, it tastes great.

curlynoodles's picture
5

Yummy healthy & an easy soup to make!

hannahwilson's picture
5

This was the first time I made soup from scratch rather than get it out of the tin and I am a convert. 100% delicious even with ground cumin rather than cumin seeds.

littlelouise's picture
4

SO simple to make and easy to get on the table in 30 mins. was really tasty with the naan bread as suggested, will try a peshwari naan next time. Mmmmm.

liezeldutoit's picture
3

I liked this soup, but I thought the cumin was overwhelming. I didn't blend it because I thought the texture was perfect. I served it with naan, which worked well. Next time I will use more chili, I think the soup can handle the extra heat, especially when served when a dollop of creme fraiche (or natural yoghurt)

tarhonya's picture
5

We eat a soup as a main meal twice a week and I am always looking for new ideas. Loved the toasted seeds on the top- used half cumin half caraway (favourite). Forgot to get naan bread , made croutons out of a day old sourdough bread- delicious!

jaymaywin's picture

Yummy, easy to make, economical and usually have all the ingredients in the cupboard. Everyone enjoyed this.

emilapham's picture
5

Fantastic recipe, quick, easy, tasty and healthy what more can you ask for. I take it to work for my lunch and it sees me through to my evening meal. I haven't changed a thing as its perfect as it is with or without the yoghurt.

ilyria's picture
5

Found this really really easy to cook and all who ate it agreed it was lovely. considering that I am notorious amongst my friends for culinary disasters (exploding ovens, burnt food, food that arrives 3 hours late) - I would say that if I can cook this and make it good, anyone can!

pannahussain's picture
4

Delicious soup.
Perfect winter warmer and very easy to make.
Didn't change recipie.

renomate's picture
4

Yummy, this was hearty and healthy, we all loved it.

damson's picture
5

Really easy and tastes delicious - perfect for winter

forbairt's picture
5

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
5

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
5

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
4

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.

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