Red lentil & carrot soup

Red lentil & carrot soup

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(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.

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Comments, questions and tips

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28th Feb, 2016
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.
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)
27th Oct, 2015
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.
29th Sep, 2015
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
Extremely cheap to make but I added some curry powder for extra flavour. Not the best soup but nutritious.
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.
12th Jul, 2015
I added this but without garlic and parsley and it tasted lovely. It is full of flavour, will be cooking it again.
18th May, 2015
As a University student I found this so simple to make, so warming, and so cheap. The broth like viscosity was lovely and I've already made it multiple times and one friend has already asked me for the recipe. My only problem is having to dice the carrots so small I often take longer than it suggests preparing. Oh well, lovely overall.
6th Apr, 2015
This recipe is super easy and delicious. I made it at midnight because I wanted something light to eat and this did the job. I just added rice, hot chilli peppers, rosemary, oregano and ground cumin. Add whatever seasonings you want really, but the rice made it delicious! Enjoy!
26th Mar, 2015
I added a chilli to give mine extra flavour. made 4 potions and eat all 4 myself. tasty and easy. will make again and again.


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