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White bowl with orange soup with green specks, white surface

Red Lentil and Carrot Soup

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An easy and delicious soup that can be frozen.

  • Total Time: 30 minutes
  • Yield: 4 servings


  • 1 Tablespoon butter
  • 2 Tablespoons olive oil
  • 1/2 red onion (in chunks (you can use white onions))
  • 1 medium leek (white and light green part only, chopped)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried thyme (or 2 twigs fresh)
  • 2 garlic cloves (smashed or chopped)
  • 1 medium tomato or 10/12 cherry tomatoes
  • 1 Tablespoon tomato extract
  • 3 medium carrots (peeled and cut into rounds)
  • 1 cup red (turkish lentils, dried and rinsed in cold water)
  • 4 cups cold water
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1/2 cup coconut milk (sometimes I use almond milk)
  • Fresh lime (in wedges, to serve)
  • Fresh parsley (chopped, to serve)


  1. In a medium saucepan with high borders, melt butter with olive oil.
  2. Add onion, leek, cumin and thyme. Cook for a few minutes on medium heat until they start to soften.
  3. Add garlic, fresh tomato and tomato extract. Cook stirring for a few minutes, until the tomato starts to soften.
  4. Add carrots, lentils, water, bay leaf and some salt and pepper. Be careful with the salt at this point as the soup will reduce while cooking.
  5. Lower the heat a bit, and simmer for about 20 minutes, until the lentils and carrots and very soft.
  6. With an immersion blender mix until completely smooth and creamy. You can use the blender if it allows for boiling liquids without problem.
  7. Serve immediately with some coconut milk, parsley and lime wedges to be squeezed on top just before eating.
  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 15
  • Category: Soups
  • Method: Cooking
  • Cuisine: International