4 Quick & Simple Lentil Soup Recipes

 Spiced Carrot & Lentil Soup

Hey there! Looking for a cozy and nourishing soup recipe? Look no further than our Spiced Carrot & Lentil Soup. It's like a warm hug on a chilly day, packed with flavor and goodness.


Here's what you'll need:

  • 2 tbsp of olive oil
  • 1 finely chopped onion
  • 3 minced garlic cloves
  • 4 large carrots, peeled and chopped
  • 1 cup of rinsed red lentils
  • 4 cups of vegetable broth
  • 1 tsp of cumin
  • 1 tsp of coriander
  • ½ tsp of turmeric
  • Salt and pepper to taste


Now let's get cooking:

  1. Heat up the olive oil in a pot over medium heat.
  2. Sauté the onion and garlic until they turn golden and fragrant.
  3. Toss in the carrots and cook until they become nice and tender.
  4. Add the lentils, vegetable broth, cumin, coriander, turmeric, salt, and pepper into the pot.
  5. Give everything a good stir and let it simmer covered for about 20 minutes until the carrots are beautifully soft.
  6. Time to blend! Use an immersion blender or transfer to a regular blender to puree the soup until smooth.
  7. Taste test time! Adjust the seasoning if needed by adding more salt or pepper according to your liking.
  8. Ladle this delightful creation into bowls and garnish with fresh herbs or a dollop of creamy Greek yogurt.


Voila! You now have a piping hot bowl of Spiced Carrot & Lentil Soup ready to be savored. So grab your spoon, cozy up on the couch, and enjoy this comforting delight that will warm both your body and soul on those chilly days!

Got any questions or need more recipes? I'm here for you! 😊

Slimming World spiced red lentil soup recipe

Lentil soup

A nourishing and warm dish for spicy red lentil soup from Slimming World is exactly what we all need right now.

One of our favorite lunchtime meals when we're pressed for time is Slimming World's spicy red lentil soup. It's a simple and quick choice that only requires staples from your grocery store, such as diced tomatoes, lentils, and vegetable stock.

Alternatively, you may prepare this spiced red lentil soup from Slimming World as a substantial appetizer for a dinner gathering. It would be ideal paired with a lighter meal, such as this Slimming World recipe for steamed ginger salmon with rainbow salsa.

We also suggest this recipe for a beef and aubergine bake from Slimming World if you're seeking for more delicious ideas. It's perfect if you're looking for something substantial to eat for lunch on Sundays.


For the soup:

  • One medium onion, cut finely
  • One peeled and coarsely chopped carrot
  • ½ teaspoon of dried chili flakes
  • Two tsp of the panch phoran spice mixture (see tip)
  • Boil 1.5 liters of vegetable stock.
  • Extra paprika to serve, plus two teaspoons
  • One tablespoon of tomato purée
  • 200g of red lentils, dry
  • 200g can of chopped tomatoes
  • Juice from half a tiny lemon
  • A tiny bundle of fresh coriander, coarsely chopped, with a few stems set alone for decoration

For the spiced yogurt:

  • Six tablespoons fat-free Greek yogurt
  • A small amount of turmeric
  • One little clove of smashed garlic


  1. In a large nonstick skillet over low heat, combine the onion, carrot, chilli, panch phoran spices, 3 tablespoons stock, and some seasoning. Cook with a lid on for five minutes. Remove the pan's lid and add the paprika and tomato purée, then mix in the remaining liquid, lentils, and tomatoes. Once the lentils are tender, bring to a simmer, cover, and cook for 20 minutes.
  2. In the meantime, combine the ingredients for the spiced yogurt in a small bowl and season with salt. Put aside.
  3. Transfer half of the soup into a large bowl and use a stick blender (or food processor) to blend until smooth. Return to a boil, then whisk in the lemon juice and the majority of the coriander.
  4. Spoon into cups or dishes and garnish with dollops of savory yogurt. To serve, add a little additional paprika and some coriander sprigs as a garnish.

In some stores and Indian grocers, panch phoran can be purchased already mixed, or you can combine the seeds yourself; around 1/3 tsp of cumin, fennel, nigella, black mustard, and fenugreek are needed. Alternatively, only use the seeds of cumin.

Lentil and bacon soup recipe

Lentil soup

Bacon and lentils make such a traditional flavor combination. The savory and smoky flavor of the lentils melds perfectly with the rich, salty taste of the bacon, which permeates the entire dish. This is an incredible look that requires very little and certainly not much fancy bacon. When it comes to using the inexpensive bacon off-cuts that you can find in most shops, this is actually a terrific recipe. Because they are high in protein and fiber and satisfy your hunger until your next meal, lentils are a powerful ingredient. This soup requires very little effort, even if it takes a while to cook. Just let it gently bubble for an hour, and you'll have the most


  • Tbsp of sunflower oil
  • Six rashers of streaky bacon smoked
  • One onion, diced and peeled
  • Two chopped and peeled carrots
  • 200 grams (7 ounces) lentils in red
  • 400g can of diced tomatoes
  • One cube of vegetable stock
  • 2 tablespoons freshly chopped parsley
  • Black pepper and salt that has just been ground
  • Toast, to be served


  1. In a big saucepan, heat the oil. Toss in the bacon, onion, and carrots. Cook over medium heat, turning occasionally, for 7 to 10 minutes, or until the veggies are tender and the bacon is beginning to turn golden. Stir thoroughly after adding the lentils to the pan. Stir in the stock cube after adding the diced tomatoes and 1.5 liters (2½ pints) of boiling water. After bringing to a boil, cover, and simmer the soup until the lentils and veggies are cooked, about 1 hour.
  2. After taking the pan off of the burner, let the soup cool slightly. Add the seasoning to taste and purée the soup with the parsley. You can add a bit more boiling water if the soup is too thick.
  3. Warm up the soup to pour into mugs and pair with some crusty bread.

Tips for making lentil and bacon soup:

Make careful to simmer the soup long enough to make the lentils very tender, but you may also leave it rather chunky to save time (and dishes to wash). diced bacon and onion should be finely diced if the soup isn't going to be blended.

What time of the lentils are the best for this soup:

The perfect texture is achieved by the softening of red lentils while cooking, and their vivid orange color is too good to pass up. Though they tend to have a softer, less sweet flavor than red lentils, yellow lentils will soften down in a similar way to create a wonderful texture. 

What other types of lentils are there?

The three main varieties of lentils are brown, green, and red/yellow (split lentils). When cooking, the red and yellow variants lose more of their shape since they cook faster due to their splitting. The longest to cook and with a very unique, nutty flavour are green lentils, often known as puy or French lentils. Lentils come in a variety of colors, but brown lentils are the most popular. They go nicely with warm salads and casseroles and are inexpensive and substantial. Additionally available are tiny black lentils, or beluga lentils, which resemble vegetarian caviar due to their exceptional shape-holding ability. 

Are lentils good for you?

Absolutely! Every variety of lentil is low in calories and a great source of protein; in addition, they are quite reasonably priced when considering other protein sources. They also contain high levels of potassium, folate, and iron.

Spiced lentil and kale soup recipe

Lentil soup

Adding a delightfully spicy touch to any luncheon, this spiced lentil and kale soup is a weekday lifesaver.

Easily customizable in case you don't have all the ingredients, this spiced lentil and kale soup is still delicious and provides three of the recommended five-a-day. If green lentils are not available, you can substitute spinach for kale and use different colored lentils. Additionally, boil the lentils for 20 minutes before adding them if you're only using dry ones. This soup recipe may easily be doubled or tripled, with the remaining portion being refrigerated and then frozen, if you would want to make a larger pot to freeze for later use. Try it out; it's tasty, simple, and quick!


  • Add extra 1/2 tbsp garam masala and 2 tbsp olive oil.
  • A dash of turmeric
  • One tablespoon of mustard seeds
  • One diced and one sliced into half-moons are two onions.
  • one smashed garlic clove
  • One big carrot, chopped
  • two chopped celery sticks
  • 200g of tomatoes in a can
  • 200 milliliters of coconut milk
  • To serve, mix 160g shredded kale, 400g can green lentils in water, 30g chopped coriander, and roughly chop mini naan bread (optional).


  1. In a large pot, heat 2 tablespoons of olive oil and add the mustard seeds and spices. Add the chopped onion, garlic, carrot, and celery after the mustard seeds begin to pop. Cook until the vegetables are tender, about 10 minutes.
  2. Stir in the tomatoes, half of the kale, coconut milk, and 60ml of water. Blend the soup with a hand blender until it's smooth.Add the lentils and the remaining kale, then stir and season to taste. Warm the soup all the way through.
  3. Meanwhile, add a little oil to a frying pan, sauté the onions until they are crisp, and then drain them on a dish towel.
  4. Serve the soup with fried onions and coriander on top, and if desired, pair it with small naan bread.


To loosen up the soup while reheating it, add a small amount of water.

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