Red Lentil Carrot Soup

About This Recipe

Red lentil carrot soup combines naturally thickening lentils with sweet carrots and warm cumin-coriander spice. It can be smooth or retain some texture according to the method. Lemon provides an essential fresh contrast to the earthy base.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature

Ingredients

• 220 g red lentils, rinsed
• 450 g carrot, sliced
• 160 g onion, diced
• 15 g garlic
• 25 ml olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1.2 litres vegetable stock
• 20 ml lemon juice
• 10 g coriander leaves
• Salt and black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Rinsing lentils until the water is nearly clear reduces foam and gives a cleaner-tasting purée.

Ingredient choices: Rinse red lentils and slice carrots evenly. Whole lentils are not a direct substitute for the same short cooking time. Use stock with a known salt level and keep lemon for the final balance.

Cooking control: Soften aromatics, briefly cook spices and simmer until both carrots and lentils are fully tender. Blend with suitable equipment if desired, then adjust thickness. Stir the bottom as the lentils soften and settle.

If something goes wrong: A gritty texture means the carrots or lentils need further cooking. If the soup catches, transfer the unburnt portion without scraping. A heavy flavour may need lemon rather than additional cumin.

Ingredient Substitutions

• ↔ Sweet potato can replace carrot; lime may replace lemon.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve hot with coriander and a small final lemon adjustment. Loosen refrigerated leftovers appropriately before safe reheating because lentils continue thickening.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.