Carrot and red lentil soup with cumin

Red lentils soften into a thick soup without much work. Here, carrots bring sweetness, cumin adds warmth and a squeeze of lemon at the end lifts the whole pot. Leave it slightly textured and serve with bread for a straightforward lunch.

Serves 4 · Prep 10 minutes · Cook about 30 minutes · About 40 minutes total

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 500 g carrots, scrubbed or peeled and cut into small dice
• 1 garlic clove, finely chopped
• 1 tsp ground cumin
• 150 g dried red split lentils, rinsed and drained
• 1 litre vegetable stock, plus a little extra water if needed
• 1 tbsp lemon juice, or to taste
• Salt and freshly ground black pepper
• A few parsley leaves and a little olive oil, to finish
• Crusty bread, to serve

Soften the vegetables

Heat the oil in a large saucepan over a medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the carrots and cook for another 3 minutes. Stir in the garlic and cumin and cook for 30 seconds, just until fragrant.

Simmer gently

Add the rinsed lentils and stock. Bring to a gentle boil, then reduce the heat and partly cover the pan. Simmer for 20–25 minutes, stirring occasionally, until the carrots are tender and the lentils have broken down. Add a splash of water if the soup becomes too thick before the carrots are ready.

Press a few of the softened carrot pieces against the side of the pan with a spoon or use a potato masher to thicken the soup. It should be creamy from the lentils but still have a little texture; there is no need to blend it.

Finish and serve

Stir in the lemon juice. Taste, then add salt and pepper if needed, allowing for the salt already in your stock. Ladle into four bowls and finish with parsley and a small drizzle of olive oil. Serve with crusty bread.

Make it suit your kitchen

Small, even pieces of carrot cook more predictably than large chunks. A knife is all you need. If you use a food chopper for the onion or carrots, check that your model allows those ingredients and work in batches within its capacity. Chop the vegetables separately to keep control of the texture.

For a smoother soup, use a masher for longer. Do not pour hot soup into a blender unless that exact appliance is expressly suitable for hot liquids and you follow its instructions.

The soup thickens as it stands. Add a little water when reheating and heat until steaming hot throughout. Cool leftovers promptly and refrigerate within two hours; use within 48 hours or freeze. Reheat only once.

For a vegan meal, choose a vegan stock and suitable bread. Check stock and bread labels for allergens, including celery and wheat.

More help with everyday prep

Browse food choppers for vegetable preparation or read our buying guides before choosing an appliance. You can find cleaning and manual support in Use & Care.

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