Carrot and lentils soup

Need some lentil inspiration? This lentil soup is a thick, satisfying, delicious and nutritious dish for the cold winter months. It’s made with tomato, carrots, red onions and brown lentils; you can’t go wrong with a simple soup. It is ideal served with soft bread like focaccia, makes a perfect vegan lunch or light dinner.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!

carrot lentils soup 1
carrot lentils soup 2
carrot lentils soup 3

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Difficulty: Easy

Serves: 4

Prep.: 10 mins | Cook: 20 mins

  • 1 litre water
  • 2 red onions (around 300g), diced
  • 80g raw brown lentils
  • 2-3 carrots (around 350g), diced
  • 1 medium tomato (around 140g), diced
  • 1/2 tsp salt
  • 1 tsp bouillon powder (vegetable stock)
  • 1 tsp cumin powder
  • Handful of thyme
  • Pinch of black pepper
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  1. Heat the olive oil in a pot, add diced red onion, brown lentils carrots and tomato, stir-fry for 2-3 minutes.
  2. Pour litre hot water into the pot, then stir in the rest of the spices, cook for another 20 minutes in medium heat.
  3. Blend the soup with a hand blender, sprinkle some fresh thyme and serve.
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