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Carrot Lentil Soup

Updated: Feb 20, 2020

Serve 4

Prep Time 5 min

Cook Time 35 min

Blueberry Oats
Blueberry Oats

3 Carrots, peeled and diced

1 Zucchini, diced

4 Celery sticks, diced

3 medium tomatoes, diced

1 large onion, diced

3 garlic cloves, minced

1 cup dried yellow or red lentils, rinsed

4 cups vegetable stock

2 cups water (add more if required)


Celtic sea salt to taste

1.5 teaspoons ground cumin (optional)

2 teaspoons mild curry powder

1 Tbsp of fresh lemon juice, to taste

Fresh parsley or coriander, chopped

  1. Add all ingredients into a big pot and bring to boil for 10 minutes. Then partially cover the pot and reduce heat to simmer for 20-minutes or until the lentils are soften but still hold their shape.

  2. Add in seasonings to taste.

  3. Use hand mixer to blend the soup into the consistency preferred. Alternatively, transfer 2 cups of the soup to a blender and blend the soup until smooth. Pour the pureed soup back into the pot. Cook for 5 more minutes until soup is well-flavoured.

  4. Remove the pot from heat and add in freshly chopped parsley and lemon juice. Taste and season with more salt if required. Serve immediately.



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