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Carrot and Red Lentil Soup with a hint of Cumin


A warm, spicy soup that is perfect for warming a cold day!

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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  • 2–3 Tbsp (30–45 ml) black cumin seeds
  • peanut oil
  • 1 onion, finely chopped
  • sprinkling of dried chilli flakes
  • 650 g carrots, grated
  • 150 g red lentils, washed
  • 4 C (1 litre) vegetable stock
  • 1/2 C (125 ml) fresh cream
  • sea salt and freshly milled black pepper
  • handful of coriander leaves, coarsely chopped

Dry roast the cumin seeds in a non-stick frying pan for 1–2 minutes, until they begin to pop. Remove about 1 Tbsp (15 ml) and keep to one side.

In a large pot, heat a generous dash of peanut oil and sauté the onion until translucent. Add the cumin seeds and chilli flakes, then add the carrots and lentils and mix. Finally, add the stock and bring to a boil. Reduce the heat and simmer for about 15 minutes. The lentils should be soft and swollen.

Remove from heat and add the cream, then whizz the soup in a blender until smooth. Return to heat and warm again, but do not boil. Season to taste and serve with a sprinkling of coriander leaves and the remaining roasted cumin seeds. Serve the soup with a dollop of fresh natural yoghurt and some naan bread.


This soup is fairly thick so if you prefer it thinner, just add some more vegetable stock. Make sure that you taste before seasoning because the stock can be fairly salty.