This warming and wholesome soup is packed with hearty lentils, sweet carrots, and aromatic spices. Quick to make, budget-friendly, and perfect with a dollop of yogurt and warm naan.
Ingredients
2 tsp cumin seeds
Pinch of chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1L hot vegetable stock (cube or homemade)
125ml milk (or use a plant-based milk for a dairy-free version)
Plain yogurt, to serve
Naan bread, to serve
Instructions
1. Toast the Spices
Heat a large saucepan over medium heat. Add the cumin seeds and chilli flakes and dry-fry for about 1 minute, or until fragrant and starting to pop.
2. Set Some Aside
Spoon out half of the toasted spices and set aside for garnishing later.
3. Build the Base
Add the olive oil to the pan, then stir in the grated carrots, red lentils, hot vegetable stock, and milk. Bring everything to a boil.
4. Simmer Until Soft
Reduce the heat and simmer for 15 minutes, until the lentils are soft and starting to break down.
5. Blend the Soup
Use a stick blender (or transfer to a blender) to puree the soup until smooth — or leave it a bit chunky for more texture, if preferred.
6. Serve and Enjoy
Season to taste with salt and pepper. Serve hot, topped with a dollop of yogurt and a sprinkle of the reserved toasted spices. Add warm naan bread on the side for dipping.
- Nutrition Facts (Per serving — based on 4 servings)
Calories: 280
Protein: 13g
Total Fat: 10g
 • Saturated Fat: 2gCarbohydrates: 35g
 • Fiber: 9g
 • Sugars: 9gSodium: 600mg
Cholesterol: 5mg
Iron: 20% DV
Vitamin A: 260% DV
Calcium: 10% DV
Potassium: 700mg
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