Easy One Pot Spiced Carrot & Lentil Soup

Easy one pot spiced carrot & lentil soup… hearty, warming and 3 of your five – a – day in one big bowl.

Soup is always a crowd pleaser, you can cook this one up in batches for dinner or lunches, freeze it if you can’t quite finish it all. Served up with a crusty loaf and you’ve got yourself a deliciously easy meal. You can even serve this over rice or a jacket potato to mix things up a little!

The inspiration for this dish comes from many years of devouring the most incredible dhal dishes from various restaurants around England. This soup is far from those, but has just the right soup-y consistency in my opinion and just the right balance of spice to perfectly warm you up on an Autumn/Winter week night.

How to make the ‘Easy one pot spiced carrot & lentil soup’

Firstly, to make this easy one pot spiced carrot and lentil soup you’ll need the following ingredients, many of which are store cupboard essentials or generally find their way into most weekly shops:

• 600g grated carrots

• 150g red split lentils, washed

• 1tbsp curry powder 

• 1.2 ltr vegetable stock 

• Salt/pepper

• 1 onion 

• 2 cloves garlic 

• 1tbsp oil

• Optional – crusty bread, sour cream, coriander, chilli flakes, pumpkin seeds

Now time to prepare…

Start by prepping your veggies – finely chopping the onion and garlic plus peeling and grating your carrots.

Get your pan on to heat, with your tbsp of oil. Once warm, add the onion and garlic – allow to sauté for a few minutes until translucent and fragrant. Season with salt and pepper.

While the onion cooks, pop your lentils into a sieve and rinse thoroughly – set aside for a moment.

Add grated carrots and curry powder – stir and allow the curry powder to coat all the veggies and become fragrant.

Add the lentils and stock to the pot, give it a good stir.

Allow the soup to simmer for about 20 minutes or until the lentils are soft/cooked through.

Blend – using a stick blender or transfers to a stand blender or even food processor.

I like to keep mine a little thick & chunky – serve with pumpkin seeds for crunch, some extra chilli, coriander and soured cream. 

Taste before serving, season further if required.

You can keep this warm on the hob until serving if required.

If you like this dish, why not try these veggie options too:

• Easy One Pot Chickpea Masala

• Autumn Glow Grains & Root Veggie Salad