Skip to main content
Vegetable

Carrot and Lentil Soup

Bursting with bold flavours and bright colours, this carrot and lentil soup is packed full of protein to keep you full for longer, as well as iron, fibre, calcium and vitamins.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Calories Per Serving
306
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 2 tbsp
    Olive oil
  • 2
    Red onions, diced
  • 2
    Celery sticks, diced
  • 2
    Large carrots, peeled and diced
  • 2
    Garlic cloves, finely chopped
  • 30g
    Fresh root ginger, peeled and finely chopped
  • 1 tsp
    Salt
  • 15g
    Fresh coriander (leaves and stalks), washed and finely chopped
  • 1 tsp
    Ground turmeric
  • 1 tsp
    Caraway seeds
  • 1 tsp
    Ground cardamom seeds
  • 200g
    Red lentils
  • 225g
    Baby spinach, washed
  • -
    Salt and freshly ground black pepper

  • To Serve

  • 4 tbsp
    Plain yoghurt (or plant-based yoghurt)
  • 1
    Lime, finely grated zest and juice

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice.