Smoky Carrot and Red Lentil Soup with Feta

Name: Smoky Carrot and Red Lentil Soup with Feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 300 g red lentils; 2 cans canned chickpeas; 750 g carrots, sliced; 3 onions, chopped; 5 cloves garlic, chopped; 2 tbsp rapeseed oil; 1.3 l boiling vegetable stock made with bouillon powder; 1 tbsp smoked paprika; 1 tbsp ground coriander; 1 tbsp thyme leaves; 150 g feta, crumbled

This hearty carrot and red lentil soup is smoky, gently spiced, and finished with creamy crumbled feta. Chickpeas add extra body and protein, making it a satisfying vegetarian soup for meal prep or a cozy weeknight dinner.

Servings6 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

red lentils
300 g
canned chickpeas
2 cans
carrots, sliced
750 g
onions, chopped
3
garlic, chopped
5 cloves
rapeseed oil
2 tbsp
boiling vegetable stock made with bouillon powder
1.3 l
smoked paprika
1 tbsp
ground coriander
1 tbsp
thyme leaves
1 tbsp
feta, crumbled
150 g

Step-by-Step Instructions

Warm the rapeseed oil in a large saucepan over medium heat. Add the chopped onions and cook for about 10 minutes, stirring often, until softened and lightly golden. Stir in the garlic and sliced carrots, cook for 3-4 minutes, then add the smoked paprika, ground coriander, thyme leaves, and red lentils. Stir well so the lentils and vegetables are coated in the spices.

Pour in the hot vegetable stock and bring to a simmer. Cover and cook for about 20 minutes, or until the lentils have softened and the carrots are tender. Remove from the heat and blend briefly with a hand blender, leaving some texture rather than making it completely smooth. Stir in the chickpeas with their canning liquid, return the soup to the heat, and warm until piping hot. Serve each bowl topped with crumbled feta.

Chef's Tips

For a smoother soup, blend it fully before adding the chickpeas. If you prefer a thicker texture, simmer uncovered for a few extra minutes after adding the chickpeas. Store leftovers without the feta in an airtight container in the fridge for up to 4 days; reheat gently until piping hot, then add feta just before serving. For a vegan version, skip the feta or use a plant-based feta alternative.