Red lentil soup with carrots

Red lentil soup with carrots: a simple, warming recipe with red lentils, carrots, onion, vegetable stock and olive oil – mildly spiced and quick to cook.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 4 g
• Carbs: 48 g

Ingredients

• 150g red lentils
• 2 large carrots
• 1 small onion
• 600ml ready-made vegetable stock
• 1 tbsp olive oil
• ½ tsp curry powder or paprika

Method

You’ll need: saucepan · stick blender · chopping board · knife · sieve · wooden spoon · ladle

1. Wash and peel the carrots and onion and cut them into rough pieces. Briefly rinse the red lentils under running water.
2. Warm the olive oil in a saucepan and soften the onion briefly. Add the carrots and cook for a few minutes.
3. Stir in the red lentils, vegetable stock and curry powder or paprika. Bring to the boil, then simmer gently until the lentils and carrots are soft.
4. Blend the soup until smooth or leave it chunky, however you like it. If needed, adjust the consistency with a little stock or water.
5. Heat through once more and season to taste. Add a little more curry powder or paprika if needed.

Good to know

This soup is simple, warm and comforting. It suits the days when you want something uncomplicated that still tastes properly good.

Swaps

Red lentils → yellow lentils (similar protein content and mild) | carrots → sweet potato (also provides beta-carotene) | curry powder → turmeric with a little black pepper (turmeric contains curcumin)

Allergens

The recipe is naturally gluten-free, as long as the vegetable stock is gluten-free. Season mildly for children, and in pregnancy make sure it is prepared with good kitchen hygiene and heated through well.

Dairy-free recipes