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Indian Spiced Lentil & Carrot Soup

I am a massive fan of soups. They are great for using up old vegetables, packed full of goodness, and can be made in batches which can feed you for up to 3 days! One of my favourites is this spiced lentil and carrot soup, inspired by a recipe shared by Gousto. Not only does it taste absolutely delicious, but it is made from foods that are amazing for your health.

The lentils are rich in cholesterol-lowering fibre, a low-fat source of iron, and also contain B vitamins that protect against heart disease. Carrots are also amazing for you - an excellent source of vitamin A and the phytochemical beta-carotene, and contain lutein and zeaxanthin - carotenoids that help reduce the risk of age-related macular degeneration (AMD). Combined with all this goodness, are an array of spices that give this soup depth and flavour.

Serves 2


  • 1 vegetable stock pot

  • 100g red split lentils

  • 200g carrots

  • 1 white onion, finely diced

  • 1/2 tsp. cumin seeds

  • 1/4 tsp. turmeric

  • 1/2 tsp, ground coriander

  • 1/2 tsp. ground cumin

  • 1 large red chilli

  • 120g baby spinach

  • 1 tsp. flaxseed

  • 120g natural yogurt

  • 10g fresh coriander

  • Salt & black pepper


  1. Boil a kettle. Top, tail and roughly chop the carrot(s)

  2. Heat a large, wide-based pan with a glug of olive oil, over a medium-high heat

  3. Once hot, add the cumin seeds. Once sizzling and fragrant, add the onion and carrot, and cook for 5 mins or until the onion is starting to turn translucent

  4. Cut the red chilli in half lengthways, de-seed (scrape the seeds out with teaspoon) and chop finely

  5. Add the turmeric, ground coriander, ground cumin, red split lentils, a pinch of salt and 3/4 of the chilli to the pan and cook for one minute or until fragrant. Meanwhile, dissolve the vegetable stock pot in 1.2litres of boiled water

  6. Add the stock and cook for 25 minutes on a low-medium heat, or until the lentils and carrots are tender

  7. Chop the coriander finely, including the stalks, reserving some of the whole leaves for garnish

  8. Once the lentils and carrots are tender, pulse with a stick blender (or food processor) until it has thickened, whilst maintaining some chunks from the vegetables

  9. Add the baby spinach and chopped coriander to the pot, cook for 2-3 mins until wilted

  10. Season with a pinch of salt and pepper

  11. Once you have bowled up the soup, spoon the natural yogurt over the top. Garnish with the remaining red chilli, coriander leaves and flaxseed

And enjoy!


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