Spiced Carrot-Red Lentil soup

Spiced Carrot-Red Lentil

COMMON LENTIL TYPES Brown: These are the most widely eaten type. They have an earthy flavor, hold their shape well during cooking, and are great in stews and soups. Puy: These come the region Le Puy, in France. They’re similar in color but much smaller than green lentils and have a peppery taste. Green: These can vary in size and are usually a more affordable substitute in recipes that call for Puy lentils. Yellow and red: These lentils are split and cook quickly. They’re great for making dal and have a rather sweet and nutty flavor. Beluga: These are tiny black lentils that look almost like caviar. They work great in warm salads.


    • 2 Tbsp extra virgin Greek olive oil
    • Pinch chili flakes
    • 2 tsp cumin seeds
    • 3 cloves of garlic minced
    • 1/4 cup diced onion
    • 2 potatoes cut into bite-sized pieces
    • 2 carrots washed, peeled, and coarsely grated
    • 2 tbsp tomato paste
    • 1 cup split red lentils
    • 4-5 cups hot vegetable stock from a cube is fine
    • Sea salt and freshly ground black pepper
    • 1/4 cup parsley or cilantro finely chopped
    • 1 lemon to serve
    • Greek yogurt and pita bread to serve (optional)


    1. Heat olive oil in a large saucepan and cook cumin seeds and chili flakes for 30 seconds or so, stirring, or until they release their aromas.
    2. Add garlic, onion, potatoes, and carrots to the saucepan and sauté them for about 5 minutes. Cook the tomato paste for 5 more minutes. Add red lentils and the hot vegetable stock and bring to a boil.
    3. Simmer for 15-20 mins until the lentils have swollen and softened.
    4. Season to taste and finish with a sprinkling of parsley or cilantro. Serve with lemon and a dollop of Greek yogurt, and warm pita bread, if desired.

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