Spiced carrot & lentil soup

Recipe by Jane HornbyCourse: SoupCuisine: VegetarianDifficulty: Easy


Prep time


Cooking time




  • 2 tsp cumin seeds

  • pinch chilli flakes

  • 2 tbsp olive oil

  • 600g carrots, washed and coarsely grated (no need to peel)

  • 140g split red lentils

  • 1l hot vegetable stock (from a cube is fine)125ml milk, (to make it dairy-free, see ‘try’ below)

  • Plain yogurt and naan bread, to serve


  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil. 
  • Simmer for 15 mins until the lentils have swollen and softened.
  • Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  • Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.


  • Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking, too.
  • Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time.