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Carrot & lentil soup

Carrot and Lentil Soup recipe

I love soup. In fact, soup will be featuring a lot more on my blog. Barry doesn’t like many vegetables and most often he is happy to have just mushrooms with his meal. But, he’ll eat virtually any vegetable in soups. So hello winter, welcome a variety of soups.

I came across this soup on whatsforlunchhoney blog It looked so pretty and with the addition of lentils, I just had to try it.

Serves 6

  • 650g carrots, peeled & grated
  • 150g red lentils, washed
  • 1 onion, finely chopped
  • 1ltr vegetable stock
  • 125ml cream
  • 1 tbsp ground cumin
  • sprinkling of dried chilli flakes
  • good glug groundnut oil
  • salt & pepper to taste
  • coriander leaves, to garnish

In a large pot, heat oil and cook onion. Add chilli flakes, cumin, carrots & lentil and mix well.

Add stock and bring to the boil. Reduce heat to simmer and cook approx 15 minutes until lentils softened.

Remove from heat, add cream & blend until smooth, season & reheat.

Divide between bowls, garnish with more chilli flakes, cream & coriander leaves.

About Debs

Debbie Warner has written 7 posts on this blog.

An english girl, living in Spain & addicted to cooking.

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3 Comments

  1. Carrots, chilli and cumin in a soup – Yum.

    Tis’ the season of soup, it will be featuring a lot on my blog in the next few months too.

  2. Do you think this would this work with butternut squash instead of carrots?
    I really don’t like carrots, but love the sound of everything else in it!!

  3. Hi Carla,

    Yes, equally delicious with butternut squash. Try it and let us know, Debs.

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