Red lentil & carrot soup

Red lentil & carrot soup

  • 1
  • 2
  • 3
  • 4
  • 5
(89 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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
29th Mar, 2017
Great all round family recipe. I blend it so the kids don't see the veg, they love this soup !
31st Jan, 2017
Really bland and watery. I added extra seasoning and spices to give it flavour but still not very palatable. Will not be making again.
18th Nov, 2016
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
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.
22nd Sep, 2016
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
4th Sep, 2016
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?