Carrot and Lentil Soup

Total Time
50mins
Prep 15 mins
Cook 35 mins

wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.

Ingredients Nutrition

Directions

  1. In a large saucepan set over high heat, bring lentils and stock/water to a boil.
  2. Skim off froth.
  3. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
  4. Dice carrots and red pepper. Stir into soup.
  5. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
  6. Stir in red onion, coriander, lemon juice and pepper.
  7. Remove bay leaf. Liquidise if required.
  8. Serve immediately or refrigerate, covered, up to 3 days or freeze.

Reviews

Most Helpful

Very pleasant flavor. I too used the dried coriander and it still tasted pleasant. Thank you.

Ms_Misty57 May 04, 2015

Awesome! loved the addition of the red pepper. didn'tt have cilantro so added another tsp of coriander. omitted the red onions and lemon but will try next time. thanks!!

lolablitz March 03, 2011

Very satisfying and delicious soup! I added ½tsp chilli powder and 2 tsps of coriander from a jar, which I find goes further than fresh and works out cheaper if you're not using it often, unless you grow it yourself!

851067 June 01, 2008

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