Smooth Lentil Soup with Carrot
Smooth lentil soup – or as we call it – normal soup is a staple in our house. Why ‘normal soup’? It’s the only soup my 5 year old eats every time. Please don’t tell him it’s got lentils in, or it will all be ruined! The smooth bit is important though, if the texture isn’t perfect, he just won’t go for it.
We don’t mind though, as this soup is tasty enough for the whole family to enjoy. We serve it with chilli flakes, cheese and sweetcorn, and sometimes more toppings. That way everyone can top it according to their own tastes.
Why eat lentil soup?
Lentils are an amazing food. Legumes are the food of the future – they’re high in protein, with a much lower carbon footprint than meat. They also contain fibre, carbohydrate and many of them are a good vegetarian source of Iron. Split red lentils are even better though, because they can be cooked so quickly – around 15 minutes is usually enough to get them tender. And they’re really cheap. What more do you need? With this smooth lentil soup even avowed lentil-haters will be slurping them down.
If you want to try more economical lentil recipes, how about this cauliflower and lentil curry with coconut milk?
Tips for making Smooth Lentil Soup
I’ve given lentils precedence in the title because you can swap the root veg out for whatever your family’s favourite is. Slip a parsnip in, or try it with squash or celeriac. I’ve made variants with sweet potato.
You can also change the spice. If you all like it hot swap the cumin for 2tsp curry powder, or your favourite seasoning. We find that a hint of cumin is a flavour the whole family can enjoy, and prefer to add heat at the table.
I’m using stock powder that is made up with water. If you prefer to use ready made stock, broth or bouillon the soup may take a little longer to heat up. Please note, if you wish this soup to be vegan, check that the stock you are using is vegan.
Step By Step
An easy vegan weeknight soup that’s perfect for the whole family. Easy to adapt to different palates by varying the toppings.
- 700 g carrots 25 oz
- 150 g split red lentils 5 oz or 4/5 of a US cup
- 1 litre vegetable stock 1 3/4 pints
- 500 ml water Just under a pint
- 1 tsp ground cumin
Boil the kettle.
Top and tail the carrots. Peel and slice them and add to the pan.
Weigh out the split red lentils and add them to the pan.
Make up the stock if necessary and add to the pan, along with 500ml freshly boiled water.
Measure out the cumin and add it to the pan.
Bring the pan to the boil. Turn down the heat and simmer for 15 minutes or until the lentils are tender.
Take the pan off the heat and blend the soup in batches.
Return the soup to the pan to warm through. Serve with your favourite toppings.