Carrot & Lentil Soup

To me, there is little more comforting than a big bowl of soup.

Soup stands for curling up on the couch under a blanket, warming up after a cold walk outside, for dipping bread. And for generosity: because don’t you immediately feel welcome and at home when there’s a big pan of soup on someone’s stove? I know I do!

And I know this carrot lentil soup is one of my favorites. It’s slightly adapted from a very popular recipe by BBC Good Food and it totally deserves its popularity. This soup is thick (because of the lentils), spicy (cumin and chili), creamy (milk) and slightly sweet (carrots). It warms you up and satisfies your hunger, but is very light en healthy at the same time.

It’s also made in 25 minutes, and 15 of those are simply waiting time. I love to serve this soup with a dollop of thick and cooling yogurt and –essential to me –  some naan bread or flatbreads for dipping.

It’s the soup that will get you through this winter. Promise!


carrot lentil soup


Carrot & Lentil Soup

Serving Size: 4

Carrot & Lentil Soup

(adapted from BBC Good Food)


2 teaspoons cumin seeds (use ground cumin if you can’t find it)
pinch chilli flakes
2 tablespoons olive oil
2 ¼ cups (600 gr.) carrots, chopped
1 ½ cups (140 gr.) split red lentils
4 ¼ cups hot vegetable stock
½ cup milk
yogurt and (naan) bread, to serve


  1. Heat a large pan and fry the cumin seeds and chilli flakes for 1 min, or until they release their aromas. Scoop out half of the seeds with a spoon and set aside.
  2. Add the oil, carrots, lentils, stock and milk to the pan and bring to a boil.
  3. Simmer for 15 minutes (until the lentils have swollen).
  4. Whizz the soup with a blender or in a food processor until smooth (sometimes I leave it somewhat chunky: also good!)
  5. Serve with a dollop of yogurt, the reserved toasted spices and warmed (naan) breads.


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