Soup season is fast bearing down on us so I have started whipping them up on weekends and stocking my freezer for the colder nights ahead. This carrot lentil soup is an absolute winner as it’s filling enough for a meal (usually paired with some cheese on toast!), super delicious and ready in no time at all. Plus, it freezes well!
I very slightly tweaked this recipe from Taste
Ingredients List
- 3 large carrots
- 1 medium onion
- 2 cloves garlic
- 3cm fresh ginger
- 2tsp cumin
- 1tsp cinnamon
- Pinch chilli flakes
- 1.5 litres stock
- 375g dried red lentils
- 1/3 cup greek yoghurt
- Flat-leaf parsley
- Dukkah (optional)
Steps
- Grate the carrots and finely dice the onion
- Mince the garlic and finely chop the ginger
- Heat some oil in a large saucepan and cook the carrot, onion, garlic and ginger for 5 minutes, until softened, stirring occasionally
- Add the cumin, cinnamon and chilli and cook for a further 30 seconds
- Add the stock then rinse and drain the lentils and stir them in as well
- Bring to a simmer then reduce to medium heat and cook at a simmer for 20 minutes or until lentils are tender
- Season with salt and pepper then serve topped with greek yogurt, parsley and dukkah
I didn’t have any of my homemade dukkah on hand when I made this so instead I sprinkled it with some matcha seasoning I bought which was equally delicious. I also love how quick this carrot lentil soup is to whip up – you can have the whole lot done and on the table in under 30 minutes! Perfect for cold winter nights or a quick weekend lunch. I first enjoyed it on a rather rainy Sunday and then froze portions so I always had something tasty on hand, and I’ve made it again already, it’s that tasty!