This spiced red lentil and carrot soup is one of those recipes that feels both nourishing and deeply comforting. It’s simple to make, full of flavour, and made from ingredients you’re likely to already have on hand. The kind of meal that quietly becomes part of your regular rhythm.
I find myself returning to this soup often — not because it’s complicated or showy, but because it delivers every time. The red lentils break down beautifully as they cook, creating a soft, almost creamy texture without the need for cream. The carrots bring a gentle sweetness, and the spices give it warmth without overwhelming the dish.
It’s the kind of food that feels good to eat. Properly good. The sort of meal you might make at the beginning of the week and find yourself dipping into again a day or two later, when the flavours have deepened even further.
This is also a soup that carries a little bit of memory for me. It’s something my mum has made for years — often appearing when I’ve needed a bit of extra care. After babies were born, during times of illness, or simply when life felt full. There’s something about a pot of soup made for you that feels like quiet generosity.
She often leaves a whole chilli in the pot, which means every now and then you’ll come across a little burst of heat — unexpected, but never unwelcome.
The beauty of this spiced red lentil and carrot soup is in its simplicity. It doesn’t ask for much, but gives plenty in return. It’s also incredibly adaptable. You can adjust the spice depending on your mood, add a little extra stock if you prefer it looser, or blend it for a smoother finish.
If you have the time, let it sit for a little while before serving. Like many soups, it only improves as it rests.
When it comes to serving, I like to keep things relaxed. A generous bowl, perhaps a spoonful of yoghurt, a scatter of herbs if you have them, and always something on the side — toasted bread is essential. And if you happen to have goat’s cheese in the fridge, it’s a beautiful addition either on the toast or crumbled gently over the top.
I’ve long had a soft spot for Meredith Dairy goat’s cheese. It’s one of those staples I like to keep on hand, and it works particularly well here — creamy, a little tangy, and just enough to lift the whole dish.
This is not a complicated recipe, and it’s not meant to be. It’s dependable, warming, and deeply satisfying in a way that doesn’t need explaining.
A soup to return to. Again and again.
Nellie
x
Spiced red lentil and carrot soup
Serves 6
4 tablespoons of olive oil
2 onions, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
250g Persian Red lentils, washed and drained (my preferred brand is Mount zero)
1 long red chilli, split through the centre and bruised gently but left in one piece
2 tablespoons of tomato paste (optional)
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1.5 litres of vegetable or chicken stock
Sea salt & freshly cracked black pepper
Natural yoghurt, olive oil and washed coriander leaves, to serve
Heat oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, stirring gently for 5-10 minutes. Add the red lentils, chilli, tomato paste,ground coriander, ground cumin and stir to combine. Cover with stock and bring to the boil. Turn heat down, season to taste, cover saucepan and simmer for 30-40 minutes.
Serve with a dollop of yoghurt and drizzled with olive oil and garnished with coriander.
In addition, I love to serve this (or any soup) with some thinly sliced olive bread,drizzled with olive oil and chargrilled. Whilst hot, I spread with a layer of ‘Meredith dairy’ goats cheese. If I have some caramelised onions in the fridge, some of these on top of ‘Meredith Dairy’ goats cheese is, well ‘heaven on a plate’ for me!
Click here for a lovely recipe for caramelising onions.
Since 2009, I’ve been bringing people together around real food, recipes made to cook, share, and enjoy.
If you whipped up this recipe and thought “yum!”, the Relish Mama Cooking Club is for you.
Join Nellie online each month for live cooking classes, and receive fresh, achievable recipes and meal ideas every week. It’s like having Relish Mama in your kitchen – keeping dinner interesting, seasonal and joy-filled.
Members also enjoy special perks for in person and online classes, plus a warm community of food lovers who are always ready to share what they’re cooking.
