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Carrot and lentil soup

A warming and hearty carrot and lentil soup, packed with goodness
Course lunch, Soup, starter
Cuisine British
Servings 8 Bowls


  • 10 Carrots
  • 1 Onion
  • 1 Potato
  • 1 Tbsp lazy garlic
  • 1 Tbsp tomato purée
  • 200 G Red lentils
  • 2 Tbsp Stock Or use two stock cubes


  • Peel and roughly chop the carrots and add them to a large saucepan.
  • Peel and roughly chop the onion and add it to the saucepan with the carrots.
  • Dice the potato (no need to peel) and add it to the saucepan with the carrots and onion.
  • Add the lazy garlic, tomato purée and lentils to the saucepan.
  • Fill the saucepan with water and bring to the boil.
  • Add the chicken stock or stock cubes of choice, stir well, and simmer for 30 minutes, until the carrots are tender if poked with a fork, and the lentils are mushy.
  • Take the saucepan off the heat and blitz with a stick blender (or blend in a food processor or blender).
  • Taste and season accordingly, and serve while hot.


After the leftover soup has cooled, I store it in the fridge and re-heat as needed. As the soup thickens when cool, you might want to add a splash of hot water to the soup as you re-heat it.
Keyword carrot, healthy, lentils, soup