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–+ servings
carrot and lentil soup served with toast.
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5 from 12 votes

Carrot and Lentil Soup

Hearty yet healthy carrot and lentil soup, packed with vibrant carrots, protein-rich lentils, and fragrant spices. Perfect for nutritious lunch or a cosy dinner!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe
Cost: £3

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 2 shallots
  • 3 medium carrots
  • 3 garlic cloves
  • 150 g red lentils
  • 1 can full fat coconut milk 400 ml
  • 750 ml vegetable stock
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Chilli flakes to garnish
  • Toast to serve

Instructions

  • Begin by dicing the shallots, crushing the garlic and peeling and dicing the carrots.
  • Heat a large pan on a medium heat and add the olive oil and diced shallots and garlic. Sauté for a few minutes.
  • Next add the diced carrots and cook for a few minutes before combining with the red lentils, dried oregano, smoked paprika and ground cumin.
  • After a couple of minutes add the vegetable stock and coconut milk. Combine and simmer for 20 minutes until the red lentils are cooked.
  • Blend until smooth using a hand blender or high-speed blender.
  • Serve in bowls and garnish with some extra smoked paprika and chilli flakes. Serve with toast.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 4-5 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
To Freeze: After cooling, freeze in an airtight container for up to three months. Thaw in the fridge overnight and then reheat in the microwave or on the stove. For individual soup servings, you can use an extra large ice cube tray.
Tip 1: If you prefer more of a lentil stew, cut back on the vegetable broth. It will leave you with a thicker carrot and lentil stew.
Tip 2: If you like a little bit of chunkiness to your soup, don’t blend it quite so smooth. Allow some of the carrot chunks to remain and enjoy!
Tip 3: If you are not a vegetarian, there are a myriad of meats you could add to this soup. Try chicken, ham, bacon, or beef, for instance.

Nutrition

Calories: 396kcal | Carbohydrates: 36g | Protein: 13g | Fat: 25g | Saturated Fat: 19g | Fiber: 14g | Sugar: 6g