Red lentil and carrot soup

    40 min

    This is a family favourite. You can make it as spicy as you like by cutting down or adding more chilli flakes, try to avoid the chilli seeds as this makes it a lot hotter.

    Glamorgan, Wales, UK
    7 people made this

    Serves: 4 

    • 2 teaspoons cumin seeds
    • 1 pinch dried chilli flakes
    • 600g grated carrot
    • 140g red lentils
    • 1L vegetable stock
    • 125ml milk
    • salt and pepper, to taste
    • natural yoghurt, to serve

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine the cumin seeds and chilli flakes into a deep dry saucepan and over a low heat cook and stir until fragrant, do not allow to brown. Remove half of the seeds and flakes and set aside for use when serving.
    2. To the saucepan add the carrots, lentils, stock and milk and bring to the boil, simmer for about 15 minutes or until lentils have softened. Remove from the heat and using a stick blender or a food processor blend until desired consistency is reached. Taste and season with salt and pepper.
    3. Ladle into warmed bowls and serve with a sprinkle of the fried cumin seeds and chilli flakes and a dollop of natural yoghurt.


    This soup will keep well for two days in the fridge and I think it tastes better the following day.


    For a non-vegetarian option use chicken stock in place of the vegetable stock.

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    Reviews in English (1)


    Loved this soup. Followed mostly to the letter except I added some red onion when frying the cumin and I cooked it on low in the slow cooker for 8 hours, adding the milk afterwards when pureeing. Also added fresh parsley at the very end. Will make again. Thank you!  -  24 Mar 2017