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Carrot and lentil soup

Carrot and lentil soup


Spring is here, so try this vibrant bowlful for a lighter weekend lunch

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    912kj 216kcal
  • Fat
    Low 8%
  • Saturates
    Low 4%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 31g

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Big Bag Option


  • 2 tsp Co-op olive oil
  • 2 spring onions, chopped
  • 1 clove garlic, crushed
  • 1/2 tsp cumin seeds
  • 250g Co-op British carrots, grated
  • 75g Co-op dried red split lentils
  • 600ml hot vegetable stock, made with 1 stock cube
  • Zest and juice of 1/2 lemon
  • Handful flat leaf parsley, chopped


  1. Heat the oil in a large pan over a low heat and add the spring onion, garlic and cumin seeds
  2. Fry for 2-3 mins, until soft and fragrant
  3. Add the carrot and cook for 5 mins, until slightly softened
  4. Add the lentils and pour over the hot stock
  5. Bring to the boil, then simmer for 20 mins, until the lentils are soft
  6. Blend or mash the soup and season well
  7. Stir through the lemon zest and juice, scatter over the parsley, and serve sprinkled with some freshly ground black pepper.

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