Spiced red lentil and carrot soup
This spiced red lentil and carrot soup is warming, nourishing and deeply comforting, made with pantry staples, gentle spices and wholesome red lentils. Inspired by the kind of soup made to care for people, it’s simple, flavourful and perfect for cosy lunches or easy weeknight dinners. Serve with yoghurt, herbs and toasted bread for a meal that feels generous and satisfying.
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Servings: 6 people
Ingredients
- 4 tablespoons of olive oil
- 2 onions finely chopped
- 1 carrot finely chopped
- 2 celery stalks finely chopped
- 250 g 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
Instructions
- 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!
Notes
Click here for a lovely recipe for caramelising onions.