Carrot and Red Lentil Soup

It seems a little early for another soup post but then I am eating a lot of the stuff these nippy winter days.  Especially for lunch.  The following has recently been my favourite soup to make on a Sunday afternoon and to see me through the weekday lunches in the staffroom.  It’s not fancy but it’s nutritious and tasty and I usually have all of the ingredients ready and waiting in my cupboards.

This is my submission for the new blogging event, No Croutons Necessary, hosted by Holler and Lisa.

Carrot and Red Lentil Soup

Olive oil

1 onion, chopped

2 sticks of celery, chopped

1 clove of garlic, chopped

1 tsp coriander

1/2 tsp cumin

4 large carrots, peeled and grated

200g red lentils

1 – 1.5  litre stock (vegetable or chicken)

Fresh coriander leaves

  • Gently soften the onion and celery in a little oil in a medium pan.  Add the garlic and spices and fry for 2 minutes more.
  • Stir in the carrots and lentils.  Add a litre of the stock to cover the veg and lentils.  Bring to boil, reduce heat and simmer until the lentils are soft (approximately 25 minutes) adding extra stock if necessary.
  • Season carefully and serve topped with fresh coriander leaves.

35 thoughts on “Carrot and Red Lentil Soup

  1. As all of your soups do, this looks great! And what I love about it is I usually have all of those ingredients in my pantry! I am all for those types of dishes! Yum!

  2. Hi Wendy! Can you believe it if I tell you that I’ve never had red lentils before! But I know that lentils are great with fresh coriander and bay leaves. Yum!
    My favorite lentil soup is a green lentil soup cooked in a vegetable broth, coconut milk and warm spices, like cloves, turmeric, cinnamon, cardamom…I get never tired of it!

  3. Maryanne – Me too. :)

    Peter – Totally agree.

    Deb – Yeah, maybe that’s why this is the soup I make most often.

    Valli – Thank you!

    Warda – You’ve never had red lentils? They are my favourite, even though they cook into mush. :)

    Helene – Thank you so much. You’re too kind. :)

    Lisa – They may just be my favourite kind of soup. Maybe.

  4. You know, it’s recipes like this that I love. Things that people make all the time. Will be making it tonight – reckon the boys will love it (they are, as the younger one Oscar says, ‘The lentil freaks’…what have I created, I ask?!).

  5. I love the addition of coriander seed here. You know, I think coriander seed is used alone too infrequently. Lately, I haven’t been able to get enough of its lemony sweetness.

    This sounds like a wonderful winter soup.

  6. Lucy – Hope you and the lentil freaks enjoyed it!

    Kalyn – It’s a very fresh soup even without the coriander leaves but I like it even more with them. :)

    Christina – Coriander and cumin are the two dried herbs I rely on most in the kitchen. Love them!

  7. sounds simple and totally delicious. may have to search for red lentils at the import store, but I want to try this. it’s been so cold lately that soup sounds great.

  8. Yum! That looks so delicious. I wish I could scoop some out of the bowl from where I am sitting. It looks so comforting and just perfect for a chilly night like tonight. Thank you for another great recipe!

  9. Brianna – Worth the search, promise. :)

    Sophie – Too true, too true.

    Antonia – You’re very welcome. The recipe makes heaps. Lots of lunches there. :)

  10. So many soups, but it’s oh so right. I bought a giant bag of red lentils last week, forgetting I already had a giant bag in the cupboard, so they need to be put to a good cause…such as this. :)

  11. Johanna – And I’m looking forward to summer! Still enjoying winter though. :)

    Annemarie – I’ve done that several times with the very same lentils!

    Lentil Freaks – Wonderful. :D

    David – Thanks! Totally agree – the more soups the better.

  12. Wendy, a tip from my father and it works (in Scotland). Bring the soup to the boil, switch off the heat and put the lid on the pot. Go back in 25 minutes and the lentils will be cooked and the soup ready. This worked every time in Scotland but not in Egypt. I think it is because the lentils are not so fine and they are very dirty too. Try my tip and let me know what you think.

  13. soup is just such a nutritious meal, isn’t it? And so darn tasty! Your soups sounds good! The cumin and coriander must have given it a great depth of flavour!

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  16. Hi,

    I’m so glad I found your blog, I visited my aunt in scotland last year and she made this soup for me and refuses to share her reciepe with anyone lol

    I have tried about 4 other reciepies and yours is the only one that tastes as good as I remember.

    I have also cooked your chicken curry and baked gnocchi and all was so good my housemates love it all !!!

  17. Wendy – I adore your blog and love this recipe. I’ve made it dozens of times but last night was low on celery so I threw in an apple (chopped, not peeled). It sweetened the soups a little but adds nicely to the lentils and pops with the coriander. Worth trying :) Thank you again for sharing such beautiful food.

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