Spicy carrot and lentil soup

Serves 2
40 minutes


Carrot and lentil soup

  • 250g of carrots, peeled and diced
  • 75g of lentils, any type will work in this recipe
  • 1 small onion, diced
  • 1 tbsp of ground cumin
  • 1/2 tsp red chillies, diced
  • 2 garlic cloves, crushed
  • 2 tbsp of fresh parsley, chopped
  • 800ml of boiling water
  • 1 tbsp of olive oil
  • 1 pinch of sea salt
  • 1 pinch of black pepper

To serve

  • 2 tbsp of Greek yoghurt
  • curly parsley, roughly chopped


Place a tablespoon of olive in a large pan and place over a medium heat. Add the chopped onion and cook for 2 minutes or until tender and translucent
Add the diced carrots and lentils to the pan and cook for a further 30 seconds
Stir in the remaining soup ingredients and allow to simmer for 20 minutes. If it starts to look a little thick, add a little more water to thin it down as required
Once cooked, blend the soup until smooth using a hand blender or food processor. Adjust the seasoning to taste and serve with a dollop of Greek yoghurt and a sprinkle of chopped parsley