Carrot, lentil and cumin soup

    35 min

    This carrot and lentil soup has become a staple in our house, because of its gorgeous flavour and texture.

    Yorkshire, England, UK
    16 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 white onion, chopped
    • 350g carrots, diced
    • 1 teaspoon cumin seeds
    • 300g dried red split lentils
    • 1 litre vegetable stock

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Heat the oil in a large saucepan, and fry the chopped onion for a few minutes over a medium heat, until golden.
    2. Add the chopped carrots and cumin seeds, and fry for a few more minutes. Don't overdo it, or the onions will burn.
    3. Add the lentils and the vegetable stock, then bring to the boil, reduce the heat, cover and simmer for 20 to 25 minutes, stirring occasionally.
    4. Allow to cool, then blend the soup (in batches) in a jug blender until smooth.


    Don't worry if the soup looks disgusting before you blend it - it's because the lentils tend to split when cooked. Also, when the blended soup is cold it takes on a semi-set texture, which I think is due to the starch in the lentils (but I'm not absolutely sure!). It will go back to liquid when you heat it up again.

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    Reviews in English (2)


    Great! I added some bacon aswell and it tasted fantastic! Great Easy Quick  -  16 Aug 2013


    Tastes fantastic and so quick  -  18 May 2013