Recipe | Carrot & Lentil Soup

Carrot and lentil soup

Firstly, sorry that things have been a little quiet on the blog recently. I’ve just got back from spending the last two weeks in Scotland. Stew and I hired a car and took a little road trip, stopping off at the Lake District first, before spending 10 days driving all over Scotland. It was my first time in the Lakes and Scotland was a first for both of us. We literally had THE best two weeks. It was so much fun and felt so refreshing to have a car, and a tent, and just to be able to go wherever we wanted, whenever we wanted. It brought back lots of memories from our travels through Asia. But enough about that, I’ll be blogging about it soon!

Now that we’re back in London, the weather definitely feels more Autumnal, and so what better than cosying up on the sofa on a Sunday afternoon with a bowl of warm soup? Carrot and red lentil for me, is the perfect autumn flavour. Unfortunately we were all out of red lentils, so instead we used green ones, which has the same effect but doesn’t quite have the same colour. The beauty with this recipe is that you can edit it to your tasting with the spices, whether you’d prefer more or less, or choose to use different flavours all together!

Carrot and lentil soup

Ingredients: (serves 4)

  • 5 carrots, grated
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 2 fresh chillies, diced
  • 100g dry red lentils
  • 500ml vegetable stock
  • 3 tbsp fresh coriander, chopped


  1. Add the onions and a touch of rapeseed oil to a large pan on a medium heat, and fry until softened.
  2. Add the spices, chilli and grated carrot into the pan and mix thoroughly.
  3. Rinse your lentils under cold water and add to the pan, along with your vegetable stock. Stir thoroughly, cover and simmer for 20-30 minutes on a low heat until the lentils are cooked.
  4. If you need more liquid, add boiling water, or if you want it to be thicker, simmer for longer with the lid off.
  5. Once at your desired consistency, turn off the heat, blitz with a hand blender, and serve with fresh coriander sprinkled on top.

You could also add a dollop of yoghurt or soured cream, but unfortunately we didn’t have any.