Thick Carrot & Red Lentil Soup

Serves 6


2 tbsp Littleseed Rapeseed Oil

1 onion, peeled and chopped

650g carrots, peeled and roughly chopped up

3 garlic cloves, peeled and chopped

1 small red chilli, seeds removed and finely sliced (optional)

110g dried split red lentils, rinsed in a sieve under running cold water until it runs clear

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1/2 tsp turmeric

1 litre vegetable stock

Salt & Pepper to taste

Sour cream or plain yoghurt (optional)



Using a large pan that has a lid, fry the onions in the oil over a gentle heat until soft. Add the carrots and garlic (and chilli if using) and continue cooking for a few minutes more, stirring continuously. Add the lentils, cumin, coriander, garam masala and turmeric. Mix well. Stir in the stock, bring to the boil gradually, turn the heat down to low, put the lid on the pan and simmer for about 30-40 minutes until the lentils are cooked and the carrots are tender.


Blitz/liquidise and season with salt and pepper to taste.


Great served with a dollop of sour cream or natural yoghurt stirred in!


Jennie Palmer