Red lentil & carrot soup

Red lentil & carrot soup

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(28 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2
This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal258
  • fat5g
  • saturates1g
  • carbs37g
  • sugars12g
  • fibre8g
  • protein13g
  • salt1.6g
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Ingredients

  • 1 white onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp 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…

  • 3 garlic cloves, sliced
  • 2 carrots, scrubbed and diced
    Carrot

    Carrot

    ka-rot

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

  • 85g red lentils
  • 1 vegetable stock cube, crumbled
  • generous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.

  2. Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.

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Comments, questions and tips

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mikerthebiker
18th Nov, 2016
5.05
Had this recipe for a while, but left it untried as it doesn't use any spices. Made it recently and loved it. It's now a regular. I doubled up the quantities - 2 onions, 4 big carrots, 170g red lentils and 1litre vegetable stock. It's naturally sweet and whisks to a thick consistency, it's become a real favourite. Thank you!
nathanielkidd's picture
nathanielkidd
5th Oct, 2016
I love this recipe. I find it easier to double the recipe. Also, I prefer to pour the soup over jasmine/basmati rice. Helps it go further and fill you up more. Great recipe! Thank you.
rsclemmie
22nd Sep, 2016
3.8
As a base recipe this is an absolute go to. I added chilli flakes and ground coriander at the onion/garlic/carrot stage. When the stock had had time to settle I added oregano and two sprigs of fresh rosemary. I also added half a packet of cheats rice to bulk it out a bit. Smells and tastes delish
lau84
4th Sep, 2016
3.8
I enjoyed this, though I did modify, following recommendations below! I added fresh rosemary, dried oregano, cayenne chilli powder, dried coriander and cumin at the carrots and garlic stage. When it was ready I topped it with parmesan and toasted flaked almonds. Obviously not a vegetarian option that way, though. Nor if you added bacon which I think would work well and I might try next time! :) In terms of previous comments about finding dicing the carrots a chore, make sure you have a good quality sharp knife, makes it a lot easier.
sarrrahhh
28th Feb, 2016
5.05
I LOVE this soup. I originally thought it would be quite bland, but it really is lovely. I make two changes to the recipe - I use 2 cloves of garlic and I add celery and some dried herbs. I've made it a few times now. It's a lovely, cheap and healthy lunch to take to uni.
fluffybeff
20th Jan, 2016
I loved this recipe! I used little less water than I should of. I preferred the thicker consistency and the taste was sweet and wonderful! It's a handy recipe for when I have mostly left over ingredients too. (Comment from a starter uni chef)
Amy.t
27th Oct, 2015
2.55
Was glad that I read the comments before I made this. I fried the onions with some dried chilli flakes which gave the soup a punch. Otherwise I think it would have been very bland - hence the 3 star rating. With the chilli it goes up to four stars - its not the most exciting recipe but a good budget meal.
smoff100
29th Sep, 2015
3.8
A bit bland with just the listed ingredients for my personal taste. I ended up adding half a scotch bonnet chill pepper however and it really brought out the flavors! (only try if you like spicy food though)
Frantic Flapjack
15th Sep, 2015
2.55
Extremely cheap to make but I added some curry powder for extra flavour. Not the best soup but nutritious.
arcticferret
21st Aug, 2015
I usually find ratings on bbcgoodfood fairly reliable but not in this case. The soup was very bland and we had to add spices to perk it up. Wouldn't do it again.

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