Carrots and red lentils make a warming, filling soup from everyday allotment produce. Cumin, coriander and lemon keep the flavour bright rather than heavy.
Ingredients
- 600g, peeled and sliced Carrots
- 150g, rinsed and drained Red lentils
- 1 medium, diced Onion
- 2 cloves, chopped Garlic
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1 tbsp Tomato purée
- 900ml Vegetable stock
- 1 tbsp, plus more to taste Lemon juice
- 1/2 tsp, or to taste Fine salt
- 1/4 tsp Black pepper
- a small handful, chopped, to serve Fresh coriander (optional)
Method
- Warm the olive oil in a large saucepan over a medium heat. Add the onion and cook for 6–8 minutes, stirring, until soft but not browned.
- Stir in the garlic, cumin and ground coriander for 30 seconds. Add the tomato purée and stir for another 30 seconds.
- Add the sliced carrots, rinsed lentils and vegetable stock. Bring to a boil, then reduce to a steady simmer and cover loosely.
- Simmer for 20–25 minutes, stirring once or twice, until the carrots are easily pierced and the lentils have softened. Add a splash of water if the soup becomes thicker than you like.
- Take the pan off the heat and blend carefully until smooth, or leave it lightly textured. Stir in the lemon juice, then taste and adjust the seasoning.
- Serve hot with chopped coriander if using.
Allotment tip
Cut the carrots to similar thickness so they soften together. Add the lemon after blending to keep its flavour fresh.
Ingredient swaps
Use ground caraway in place of cumin, or replace up to half the carrots with diced swede. Add water if the lentils make the soup thicker.
Allergens: Check the vegetable stock label for declared allergens; some stocks contain celery.
Storing leftovers
Cool leftovers promptly, refrigerate within 1–2 hours and eat within 48 hours or freeze. Reheat only once, until steaming hot throughout.