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high protein lentil soup recipe

Lentil and Carrot Soup

This high protein lentil soup is a great lunch option for an 'indoorsy' day- it's comforting, tasty and mostly requires store cupboard ingredients.

Course Appetizer, Lunch
Cuisine Vegan
Keyword high protein, soup
Prep Time 10 minutes
Cook Time 19 minutes

Ingredients

  • 2 tbsp vegetable oil, I used rapeseed but olive/sunflower oil is fine
  • 1 large onion
  • 2 celery sticks, thinly sliced
  • 3 carrots, thinly sliced
  • 1 medium sweet potato, thinly chopped (roughly 1cm cubes)
  • 1 garlic clove, crushed (or garlic powder)
  • 150g dried red lentils, rinsed
  • 1.4 litres boiling water
  • 3 tsp veg stock powder, or 2 veggie stock cubes
  • 1/2 tsp chilli flakes
  • 1 tsp ground cumin
  • salt and pepper

Instructions

  1. Heat the oil in a large pot on medium heat. Add the onion and celery, and cook and until softened (roughly 3 minutes).

  2. Add the carrot, sweet potato, garlic and ground cumin, and fry for a further 3 minutes.

  3. In a measuring jug, add freshly boiled water (1.4 litres) and the stock powder/cube and stir until diluted.

  4. Add the stock mixture along with the lentils to the pot. Turn up the heat the that the liquid starts to boil. Cover and reduced the heat to a simmer, cook gently for 25 minutes so that the vegetables are soft. If you prefer a chunky soup serve as is (unblended).

  5. [OPTIONAL FOR A SEMI CHUNKY SOUP] Pour 3/4 of the soup into a blender and pulp. Pour the blended soup back into the pot and stir to combine with the unblended soup.

  6. [OPTIONAL FOR FULLY BLENDED] Pour all the soup in a blended and pulse until you reach the desired consistency.

  7. Serve with hummus with pita, or avo on toast.