Red lentil & carrot soup

Red lentil & carrot soup

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(56 ratings)

Prep: 5 mins Cook: 20 mins


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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  • 1 white onion, finely sliced



    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



    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



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


  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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19th Jul, 2018
Would try 110 g of lentils and two stock cubes with everything else the same :)
3rd May, 2018
Lacks a bit of flavour with 1 stock cube so I add 2. I also up the lentil quantity to around 100-110g for a thicker soup
15th Feb, 2018
Very poor recipe. Cooked it with the quantites given and found it very watery and taseless. Struggled through a bit of it, then my wife and I agreed it tasted like dishwater, threw it away and made a sandwich! This one of the few recipes I have every done this with. Other comments mentioning doubling everything but the stock which I should have done as well.
Jonno S
9th Dec, 2017
A very quick and easy soup to make. Like others, I added cumin and chilli flakes for more flavour. I had bacon ribs as an accompaniment and used the liquid for the stock, very nice, just how my mother used to make.
16th Aug, 2017
So simple and quick! I added a little cumin for extra taste.
16th Jun, 2017
Quick, easy and tasty combination. Thank you
8th Jun, 2017
My family loved it! It was very quick and easy and after reading the comments I didn't expect much of a good taste, but I found it delicious! It's particularly great for weight loss since it contains very little fat, but is still very healthy and has a fairly high amount of protein!
6th Jun, 2017
Such a simple recipe but sooooo tasty. V healthy
13th Apr, 2017
Found this very bland and watery, feel like it's much more of a base recipe for a soup - definitely needs some herbs and spices to give it a little extra flavour. Very quick and easy recipe though, I doubled everything up so have lots in the freezer!
4th Apr, 2017
I just love this soup! It's easy and very tasty:) I was looking for a good lentil soup to be proper restaurant style - and I found it:) Thank you!


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