Spiced Carrot and Red Lentil Soup

Name: Spiced Carrot and Red Lentil Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 140 g split red lentils; 600 g carrots, coarsely grated; 1 l hot vegetable stock; 125 ml milk; 2 tbsp olive oil; 2 tsp cumin seeds; 1 pinch chilli flakes; 4 tbsp plain yogurt; 2 pieces naan

A vibrant, warming soup packed with sweet carrots and protein-rich red lentils, seasoned with toasted cumin and a hint of chilli. This healthy, creamy bowl is perfect for a quick lunch or a cozy dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

split red lentils
140 g
carrots, coarsely grated
600 g
hot vegetable stock
1 l
milk
125 ml
olive oil
2 tbsp
cumin seeds
2 tsp
chilli flakes
1 pinch
plain yogurt
4 tbsp
naan
2 pieces

Step-by-Step Instructions

Place a large saucepan over medium heat. Add the cumin seeds and a pinch of chilli flakes, dry-frying for about 1 minute until they become fragrant and the seeds begin to pop.

Scoop out half of the toasted spices and set them aside for garnishing later. To the remaining spices in the pan, add the olive oil, coarsely grated carrots, red lentils, hot vegetable stock, and milk.

Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes. The lentils should be swollen and completely softened.

Process the soup until smooth using a stick blender or a food processor. If you prefer a more rustic texture, you can leave it slightly chunky.

Adjust the seasoning with salt and pepper to taste. Serve in warm bowls topped with a dollop of yogurt and a sprinkle of the reserved toasted spices. Pair with warmed naan bread.

Chef's Tips

For a vegan-friendly version, replace the dairy milk with coconut milk and use a plant-based yogurt for the topping. This soup also freezes exceptionally well for future meal prep.