Carrot, Red Lentil & Cumin Soup

Soup sometimes can seem a little boring, but these warm little hugs in a bowl definitely have a time and a place. Although this simple soup is really quick to cook, it is also hearty, healthy and very filling

Red Lentils are not as high in fibre as other legumes, they do though contain plenty of great nutrients such a vitamins B6, B1 plus zinc and potassium. A great reason to include them in a vegan diet.

Unlike most lentils, there is no soaking required for the red variety. Thirty minutes is all this soup takes from pot to bowl.

Nothing else needs to be added apart from maybe some vegan parmesan, a crusty piece of buttered bread or maybe some crispy croutons.




  • 3 medium-sized carrots
  • 2 cloves of garlic crushed
  • 1 tbsp tomato puree
  • 1 tbsp olive or rapeseed oil
  • 2 sticks of celery
  • 1 yellow onion
  • 150 g dried red lentils
  • 1 stock cube
  • 1 litre hot water
  • 2 tsp cumin
  • salt & Pepper


Finely chop the onion, celery, and carrot.

Heat the oil in a large pan and then add the onion, plus a pinch of salt & pepper, turn down to low heat and let the onion cook for up to 10 minutes.

Once they are translucent, add the carrot, crushed garlic, celery, tomato puree, and cumin.


Cook for a few minutes and then add the hot stock and red lentils. Bring to the boil and then reduce the heat, simmer for 15 minutes or until the lentils are cooked.

Leave to cool slightly and then blend with a stick blender. Adjust the seasoning to taste. If it is a little too thick add a little more water.

Serve piping hot, with a nice hunk of crusty bread or croutons. The picture I have taken is of the blended soup. I will add the unblended version next time I make it.

This will keep in the refrigerator for up to 5 days in a sealed container,  it also freezes for a month.

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