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Spiced Carrot and Lentil Soup

By: Admin
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 15 Mins


-2 tsp cumin seeds
-Pinch chilli flakes
-2 tbsp olive oil
-600g carrots, washed and coarsely grated (no need to peel)
-140g split red lentils
-1l hot vegetable stock (from a cube is fine)
-125ml milk (to make it dairy-free, see 'try' below)
-Plain yogurt and naan bread, to serve


- In a large saucepan, heat it over medium heat. Add 2 teaspoons of cumin seeds and a pinch of chili flakes. Dry-fry the spices for about 1 minute or until they become fragrant and start to dance around the pan.

- Using a spoon, remove approximately half of the mixture and keep it aside. In the same pan, add 2 tablespoons of olive oil, 600 grams of coarsely grated carrots, 140 grams of split red lentils, 1 liter of hot vegetable stock, and 125 milliliters of milk. Bring the mixture to a boil.

- Let it simmer for 15 minutes until the lentils have expanded and become tender.

- Blend the soup using a hand blender or a food processor until it reaches a smooth consistency, or keep it chunky if you prefer.

- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.


A flavorful and spicy mixture rich in iron and low in fat. It can be prepared in less than thirty minutes or simmered in a slow cooker for convenience.

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