Recipe: Carrot Lentil Soup

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!

Carrot Lentil Soup | I Spy Plum Pie

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)


  1. Grate the carrots and finely dice the onion
  2. Mince the garlic and finely chop the ginger
  3. Heat some oil in a large saucepan and cook the carrot, onion, garlic and ginger for 5 minutes, until softened, stirring occasionally
  4. Add the cumin, cinnamon and chilli and cook for a further 30 seconds
  5. Add the stock then rinse and drain the lentils and stir them in as well
  6. Bring to a simmer then reduce to medium heat and cook at a simmer for 20 minutes or until lentils are tender
  7. Season with salt and pepper then serve topped with greek yogurt, parsley and dukkah

Carrot Lentil Soup | I Spy Plum Pie

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!

Carrot Lentil Soup | I Spy Plum Pie

What’s your favourite soup for this time of the year? Give this carrot lentil soup a try!

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