Carrot and Red Lentil Soup

A warm, velvety soup of carrots and red lentils simmered with onion, garlic, cumin and a touch of lemon. Earthy, gently spiced and hearty, finished with olive oil and fresh parsley.

By Ekezi · Published 29/09/2026

Preparation

15 minutes

Cooking

35 minutes

Servings

2

Ingredients

• 15 ml olive oil
• 1 onion, diced
• 250 g carrots, peeled and sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 100 g red lentils, rinsed
• 700 ml water
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Steps

1. Heat olive oil in a medium saucepan over medium heat. Add onion and carrots; cook, stirring occasionally, until onion is translucent and carrots start to soften, about 7 minutes.
2. Stir in garlic and ground cumin; cook for 1 minute until fragrant.
3. Add rinsed red lentils and 700 ml water. Increase heat and bring to a boil.
4. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring once or twice, until lentils are very soft and carrots are tender when pierced with a knife.
5. Season with salt and black pepper. Stir in lemon juice.
6. Using a blender or immersion blender, purée until completely smooth. If too thick, add 30–60 ml water to loosen.
7. Return to low heat if needed, taste and adjust salt, then serve hot garnished with chopped parsley.

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