Carrot and Lentil Soup - Fiver Feeds

Carrot and Lentil Soup

It doesn’t get much more vegetarian than this, but don’t think vegetarian necessarily means boring – we can all do with a bowl of vegetable goodness once in a while, especially if it tastes this good. And the other benefit of carrot and lentil soup? It’s incredibly cheap, of course.


Carrot and Lentil Soup

Prep Time:



Serves 4 People


£0.34 per Person



  • Ingredients

    1tbsp Olive Oil
    2 Onions Finely Chopped
    3 Garlic Cloves Crushed or Finely Chopped
    3 Large Carrots Peeled and Finely Diced
    160g Dried Red Lentils
    2l Vegetable Stock
    A Few Sprigs of Fresh Coriander Chopped
    Salt and Pepper

How to Cook

1. Heat the oil in a large saucepan/stockpot and fry the onion, garlic and carrot with a little salt until soft. Cook it over a low heat for around 15-20mins to achieve this and to avoiding burning your vegetables. 

2. Add the stock and bring to the boil. Once simmering, add the red lentils and bring back to the boil. Simmer again for about 15 minutes, or until the lentils are soft. Season with salt and pepper.

3. You can either serve the soup as it is, or blend until smooth with a hand blender. Garnish with some of the chopped coriander and serve with some crusty bread.

Spruce it Up

Don’t be afraid to throw in whatever you’ve got in the fridge. Just cut it all up around the same size so it all cooks in the same time. You could also spice this soup up, either using crushed dried chillies or grate in a thumb-sized piece of fresh ginger.

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