Carrot and Red Lentil Soup

There’s something so comforting about a big bowl of soup, especially on a chilly evening. And this carrot and red lentil soup is a firm favourite in our house. I’ve been making it for years, tweaking it here and there, until I landed on what I truly believe is the perfect balance of flavour and ease. Honestly, between school runs, after-school clubs, and everything else, I need recipes that are quick, healthy, and that even my notoriously picky son, Thomas, will eat! He actually asks for seconds of this, which, let me tell you, is a minor miracle. You’ll gain a simple, nutritious, and budget-friendly meal that the whole family will love.

Why This Recipe Works

As a busy mum, I know the importance of having reliable, easy recipes in my arsenal. This carrot and red lentil soup ticks all the boxes. Here’s why it works so well for families:

• Simple ingredients: You probably already have most of these in your pantry. No need for fancy trips to specialist shops.
• Quick to make: From start to finish, it’s ready in under an hour, perfect for a weeknight meal.
• Budget-friendly: Lentils and carrots are incredibly affordable, making this a great way to feed a family without breaking the bank.
• Child-approved: Surprisingly, the slight sweetness of the carrots and the creamy texture make it a hit with little ones (even the fussy ones!).

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• Pinch of chilli flakes (optional)
• 500g carrots, peeled and chopped
• 200g red lentils, rinsed
• 1.2 litres vegetable stock
• Salt and pepper to taste
• Juice of ½ lemon (or to taste)
• Fresh coriander or parsley, chopped (for garnish)

Ingredient Notes

Let’s break down some of these ingredients a bit:

• Red Lentils: These are essential as they break down beautifully, creating a lovely creamy texture without needing any cream. Don’t substitute with green or brown lentils, as they take longer to cook and won’t give the same result.
• Vegetable Stock: A good quality stock makes all the difference. I often use bouillon powder for convenience, but if you have homemade or a good shop-bought version, even better!
• Spices: Don’t be afraid of the spices! They add warmth and depth of flavour. You can adjust the chilli flakes to suit your family’s taste.
• Carrots: Regular orange carrots are perfect, but you can also use heritage varieties for a more vibrant colour.

Step-by-Step Instructions

Now, let’s get cooking! Here’s how to make this delicious soup:

1. Step 1: Sauté the Aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, cumin, coriander, turmeric, and chilli flakes (if using). Cook for another minute, stirring constantly, until fragrant. This step is important to wake up the spices!
2. Step 2: Add the Carrots and Lentils. Add the chopped carrots and rinsed red lentils to the pot. Stir well to coat everything with the spices. Cooking the carrots slightly at this stage helps to bring out their sweetness.
3. Step 3: Pour in the Stock. Pour in the vegetable stock, making sure it covers the vegetables and lentils. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and carrots are tender and starting to break down. I find that stirring occasionally prevents the lentils from sticking to the bottom.
4. Step 4: Blend the Soup. Once the soup is cooked, remove it from the heat and use an immersion blender (or carefully transfer it to a regular blender) to blend until smooth. Be careful when blending hot liquids! If you don’t have a blender, you can also use a potato masher for a chunkier texture.
5. Step 5: Season and Serve. Stir in the lemon juice and season with salt and pepper to taste. The lemon juice brightens the flavours beautifully. Garnish with fresh coriander or parsley, if desired. Ladle into bowls and serve hot.

My Kitchen Tips & Tricks

Here are a few extra tips and tricks I’ve picked up over the years to make this soup even easier and tastier:

• For extra flavour: Roast the carrots before adding them to the soup. This intensifies their sweetness and adds a lovely depth of flavour.
• Time-saving shortcut: Use pre-chopped carrots to save on prep time, especially during the busy week.
• Spice it up: If you like a bit more heat, add a small, finely chopped red chilli along with the garlic.
• Texture tweak: If you prefer a chunkier soup, only blend half of it and leave the rest as it is.
• Child-friendly tip: Serve with a dollop of plain yoghurt or crème fraîche to cool it down and add a creamy element that kids love.
• Make-ahead magic: This soup tastes even better the next day, so it’s perfect for making ahead.
• Budget boost: If you’re short on vegetable stock, you can use water with a teaspoon of bouillon powder.

Storage & Meal Prep

This soup is fantastic for meal prepping and batch cooking. Here’s how to store it:

• Fridge: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in individual portions in freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring every minute or so.
• Make-ahead: You can easily make this soup a day or two in advance. The flavours actually deepen overnight.
• Batch Cooking: Double or triple the recipe to have plenty of leftovers for lunches or future meals. It’s a lifesaver on busy weeks!

Substitutions & Variations

Here are some ways you can adapt this recipe to suit your dietary needs or personal preferences:

• Gluten-free: This soup is naturally gluten-free.
• Dairy-free: Simply omit the yoghurt or crème fraîche garnish.
• Vegetarian/Vegan: This recipe is suitable for both vegetarians and vegans.
• Ingredient Swaps: You can substitute the carrots with sweet potatoes or butternut squash for a different flavour profile.
• Seasonal Variations: In the autumn, add a pinch of cinnamon or nutmeg for a warming, festive twist.
• Different lentils: While I prefer red lentils for their creamy texture, you could use brown or green lentils. You’ll just need to increase the cooking time significantly (usually 45 minutes to an hour) and ensure they are properly softened. I haven’t personally tested this extensively, but it should work in a pinch.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings to have a quick and easy lunch ready for the beginning of the week. The flavours meld together even more overnight, making it even tastier.

How do I know when the soup is done?

The soup is done when the lentils and carrots are completely soft and starting to break down. You should be able to easily mash them with a spoon. The cooking time can vary slightly depending on the size of your carrot pieces and the age of your lentils.

Can I use different vegetables?

Yes, you can definitely adapt this soup to use up whatever vegetables you have on hand. Sweet potatoes, butternut squash, parsnips, and even courgettes would work well. Just adjust the cooking time accordingly.

How do I store leftovers properly?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days or in the freezer for up to 3 months. Make sure to label and date your containers for easy reference.

Will my children enjoy this soup?

Most children do enjoy this soup because of its mild flavour and creamy texture. However, if you have a particularly fussy eater, you might want to start with a smaller portion and add a dollop of plain yoghurt or crème fraîche to make it more appealing. My Thomas, who isn’t a fan of vegetables, usually finishes his bowl!

Can I scale this recipe for a larger or smaller family?

Yes, this recipe is easily scalable. Simply adjust the quantities of the ingredients accordingly. For a smaller family, halve the recipe. For a larger family, double or triple it. Just make sure you have a pot large enough to accommodate the increased volume.

What can I add to make it more filling?

If you want to make the soup more substantial, you can add some cooked chicken, chickpeas, or even some pasta. Just stir it in during the last few minutes of cooking time to heat through.

Warm Closing

So there you have it – my tried-and-tested carrot and red lentil soup recipe. It’s a simple, healthy, and delicious meal that’s perfect for busy families. I truly hope you and your loved ones enjoy it as much as we do. It’s a dish that fits right into the rhythms of family life, offering comfort and nourishment without any fuss.

Do give it a try and let me know what you think in the comments below. I love hearing your feedback and seeing your variations! And if you’re looking for more family-friendly recipes, be sure to browse the other recipes on FamiliesRecipes.com. Maybe even sign up for our email list to get new ideas delivered straight to your inbox!

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